Tomato Chutney, a flavorful South Indian condiment, is made with onions, tomatoes, Indian spices, and herbs. It pairs perfectly with breakfast dishes like Idli, Dosa, Upma, Pongal, and Rotis. You can customize it with additions like garlic, tamarind, coconut, peanuts, coriander, and mint leaves, or even prepare it without onions for variety.
Begin by heating oil in a pan on medium. Add chana dal and urad dal and wait for them to sizzle.
Next, add the sliced onions and dry red chili. Sauté them until the onions are soft and translucent.
Then, stir in the chopped tomatoes. Cook them until they turn mushy and well-integrated.
Let the mixture cool down completely. Once cool, blend it into a smooth paste in a blender (this is important to avoid any splattering).
Heat a little oil in the pan again, and add mustard seeds and curry leaves for tempering. Sauté briefly.
Pour the blended chutney back into the pan, season with salt, and stir well to combine.
Your Onion Tomato Chutney is now ready to be served and savored!
To Serve
Enjoy this scrumptious Onion Tomato Chutney with a variety of dishes like dosa, Idli, uttapam, appam, upma, or even alongside a comforting bowl of rice. Its versatility makes it a perfect complement to these traditional favorites.
Notes
Tips for Tomato Chutney with Variations:
Consistency is Key: Saute onions and tomatoes just right, avoiding any burning to ensure your chutney is both tasty and flavorful.
Safety First: Always let hot mixtures cool before blending to prevent pressure build-up and potential mishaps.
Tempering Touch: For an extra flavor boost, consider a final tempering – it's optional but can make a significant difference.
Herbs: Introduce herbs like mint and coriander for a unique aroma and a distinct taste.
Tamarind Twist: Add a bit of tamarind pulp while grinding if you prefer a tangy touch in your chutney.
Garlic Goodness: Sauteing a few garlic pods with the onions can infuse a delightful garlicky flavor for those who enjoy it.