I somehow always end up having different chutneys and dips refrigerated. There is always fresh stock of these that gets prepared at home. Some like the Mint Chutney go well with kababs, grills and rolls, Onion Chutney is a great accompaniment with boiled tapioca, sweet potatoes or yam and this onion and tomato chutney I am sharing today is a perfect side with dosas and idlis.
This chutney tastes best fresh, but then a day or two of refrigeration is ok too. Since it has coconut added to it, it will not taste good beyond two days of preparing.
Onion and Tomato ChutneyCourse: SidesDifficulty: Easy
A quick onion and tomato chutney which is perfect side for dosas and idlis!
Onion – 3 medium, chopped
Whole Dry Red Chillies – 2-3
Tomatoes – 2 medium, chopped
Salt – as per taste
Grated Coconut – 2 tbsp (optional)
- For tempering
Mustard seeds – ½ tsp
Dry Red Chillies – 1-2
Urad Dal – 1/2 tsp
Curry Leaves – a few
- Heat oil in a pan and add the chopped onions and dry chillies to it.
- Cook the onions till they start changing color and become a little brown.
- Add the chopped tomatoes to this and saute it for a couple of minutes.
- Next, add the grated coconut and let it cook together till the raw smell of tomatoes are gone and the coconut is slightly roasted too.
- Let this mixture cool down a little before adding it to your mixer jar.
- Grind this to a smooth chutney and transfer it to a serving bowl.
- In a small pan, add a little oil. Once oil is hot, add the mustard seeds, dry chillies, urad dal and curry leaves to it and let it splutter.
- Add this along with the oil on top of the chutney and serve.