Spicy tomatoes, onions and dal chutney







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



Ingredients


1 1/2  cup chopped onions
1 cup chopped tomatoes
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
3 tbsp sesame oil
Salt to taste


To roast and  grind to  powder


1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
2 tbsp chana dal
1 tbsp udad dal
2 tbsp roasted gram dal/pottukadalai
4 red chillies
½ tsp Asafoetida powder.


Method


In a pan add some oil and first roast all ingredients mentioned under roast and grind , except fried gram dal, as it is already roasted.
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 achieved.

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.)