There are so many ways to make a delicious tomato onion chutney, and I have shared some recipes in this blog . This is a very delightful spicy version of the chutney with very interesting condiments to make this chutney imparting a burst of flavors, hint of spices and a very good companion for idlis, dosas or even to be mixed with rice as we normally do in South.
The simplest tomato onion chutney is one where we simple blend both sauteed onions , tomatoes, tamrind with or without coconut and garlic to a thick paste like chutney.
For those who want a little more kick in their chutneys, do try this version where all the ingredients are available in your spice box.
Recipe adapted from inhouse recipes.com
2 tbsp finely chopped green chillies ( skip this if you dont like a very spicy chutney)
3 tbsp finely chopped coriander leaves.
Sprigs of curry leaves for garnish
1 small berry size tamrind
To roast and grind to powder
2 tbsp roasted gram dal/pottukadalai
In a pan add some oil and first roast all ingredients
mentioned under roast and grind , except fried gram dal, as it is already
Keep aside to cool in a plate.
In the same pan, add
a little more oil and add the green chillies, tomatoes, tamrind, chopped
onions, sautee well till translucent and tomatoes have softened.
Let all ingredients cool well.
First grind to a powder the ingredients roasted above
including the gram dal, now add the sautéed onions, tomatoes mixture in the blender and blend well till a thick chutney like consistency is
Remove the chutney, add salt.
In a small pan, add some oil, splutter the mustard seeds ,
add some curry leaves and pour seasoning over the spicy chutney.
The chutney will be thick , yet like a dosa batter as the
tomatoes make the chutney a little loose consistency. So do not add water to
the chutney while grinding. To keep chutney for long , store in fridge. Will
stay good upto 10 days.
( Roast and grind to powder ingredients not shown in pic.)