About this Recipe
By: Preeti Gupta
Tomatoes and Onion Chutney: Chutney is made with different fruits, vegetables, and spices originated in India now used around the world. It goes well with many things. Dosa, idli, sandwich, rice, and what you choose to eat with.
You can make and keep in the fridge and use it for 4-5 days.
- 1 lb Grape tomatoes or 4-5 medium size vine tomatoes or other red tomatoes.
- 1 small to medium onion
- 3 tbsp Oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 3-4 Garlic cloves
- 1 tbs Ginger graded
- 6-7 Curry leaves (*optional)
- 1 tsp each channa/urad dal (*optional)
- 1 tsp tamarind paste or 1 inch of tamarind (*optional)
- 1-2 red dry chili pepper (remove seeds)
- 1 /2 tsp Sugar
- 1/2 tsp Turmeric powder
- 1/4 tsp red chili Cayenne (med or hot)
(As per your taste)
- 1/2 tsp Kashmiri chili powder (Sweet paprika for color)
- 1 tsp coriander powder
- 1/2 tsp salt (As per your taste)
- fresh cilantro for garnish.
- 2 tsp Oil
- 1/2 tsp mustard seeds
- 6-7 curry leaves
- 1/4 tsp Asafoetida (Hing)
You can take any tomatoes, I made with 2 different grape and vine tomatoes. The grape tomato was a little sweeter the vine tomato.
Chutney adds flavor to our food. They make it tastier. This is an easy recipe you can make and keep, once in the refrigerator it can be used for a week.
Step by Step Instructions
Put the pan on fire, add 3 tablespoons of oil. Once hot add mustard seed first once it starts cracking add cumin. Add 1/4 tsp Asafetida (Hing) Add red dry chili and lentil, then add the chopped onion. Saute for 2-3 minutes till translucent. add ginger, green chili, and garlic. saute for another minute. Then add a little salt, red pepper, coriander powder, Haldi ( Turmeric powder) again saute for 1-2 minutes then add chopped tomatoes. Cover it and let it cook for 8-10 minutes.
Open the lid and check once in between and mix then cover it. Once all cooked put off the stove check for taste, salt if needed more per your taste. Then let it cool.
Grind it in a blender. Remove the content and keep it ready for tempering.
Make sure to taste it for salt if you need more spicy.
Heat a 2 tablespoon in a pan, once oil is heated add mustard seeds once it starts cracking add curry leaves, red dry pepper, and Hing (Asafoetida). Pour the content in the chutney. Add cilantro. Chutney is ready to be served.