Tomato Onion Chutney

Tomato Onion Chutney is one of the most popular chutney variety in South India and is served as an accompaniment for Dosa / Idli. Always, in restaurants, Idli / Dosa / Uthappam are served with Sambar, Tomato Onion Chutney, Mint-Coriander Chutney and Coconut Chutney. My daughter always call tomato onion chutney as Red Chutney and she always think this is very spicy especially when served in restaurants. In home, she love this tomato chutney as I cautiously add less spice and she enjoy the combination of dosa and tomato onion chutney. Tomato Onion Chutney is one of the simplest and perfect accompaniment for Idli / Dosa. I have made a small variation by adding a pinch of fenugreek powder. Fenugreek powder gives a very appetizing flavour to the chutney. Try this Tomato Onion Chutney and share your comments...

Tomato Onion Chutney
Preparation and Yield:
Preparation time 10 mins
Cooking Time 20 mins
Servings 3

Tomato Onion Chutney
Ingredients:
Onion 2
Tomato 3
Red Chilli 3
Urdal 1 tablespoon
Fenugreek Powder 1/4 teaspoon
Mustard Seeds 1 teaspoon
Curry Leaves few
Oil 1 tablespoon
Salt To taste

Tomato Onion Chutney

Method:

1. Peel of the onion and chop it into big size. Chop the tomatoes. Pour the oil in the pan and fry the red chillies and urdhal. When the urdhal color changes to light brown, take these fried ingredients to the mixer and then add the chopped onions and tomatoes and saute them till the tomatoes are nicely mushy and onions turn translucent. As tomatoes are already tangy, I did not add tamarind. But, if your tomatoes are not tangy, then you can add a pinch of tamarind while grinding.

Take these onion-tomato to the mixer and grind these in a mixer to a fine paste along with salt and fenugreek powder and take the contents in a bowl

In the pan pour the oil and add the mustard seeds once the oil is hot. When the mustard seeds sputter add it to the ground chutney.

Vengaya/Onion chutney is ready to serve with idly or dosa.

Tomato Onion Chutney