Onion Tomato Chutney
Author:
Yummy N Tasty
Posted on,
19, May 2016
5.9 K views.
3
4.3/5 ( 3 votes )
Yields
3-4 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
30-40 mins
Happy Diwali
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Recipe video
Ingredients:
- Onion, medium sized - 1 Nos, chopped
- Tomato, medium sized - 1 Nos, chopped
- Garlic - 3 medium cloves, chopped
- Dried red chilli - 3-4 Nos, crushed
- Bengal Gram/Chana Dal/Kadala Parippu or Roasted Gram/Pottu kadala - 2 Tablespoon
- Tamarind - a small piece
- Vegetable oil - ¾ Tablespoon
- Mustard Seeds - ½ Teaspoon
- Salt to taste
For Tempering:
- Mustard Seeds - ¼ Teaspoon
- Curry leaves - 4-5 leaves
- Vegetable oil - ½ Tablespoon
Instructions:
- If you are using 'Bengal Gram', dry roast it until slightly golden under medium heat. Set aside.
- Heat ¾ tablespoon oil in a pan, splutter ½ teaspoon mustard seeds.
- Then add in the chopped garlic, crushed dried red chillies and fry for few seconds over low-medium heat.
- Add in the chopped onion and saute until onions become translucent and slightly brown in color.
- Then add in the chopped tomatoes and saute until mashed well.
- Add in the tamarind pieces, roasted gram and mix well. Remove from heat and let it cool.
- Once cooled grind together to a smooth paste by adding little water and enough salt. If needed, add water and mix to get the desired consistency.
- Heat ½ tablespoon oil in a pan, splutter ¼ teaspoon mustard seeds.
- Add in the curry leaves and fry for few seconds. Pour it into the chutney and mix well.
- Serve as a side-dish for dosa and idly.
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Onion Tomato Chutney
| Author - Yummy N Tasty |
| Posted on - 19, May 2016 |
| Recipe URL, https://www.yummyntasty.com/recipes/onion-tomato-chutney/ |
| Cooking time - 30-40 minutes |
| Serving - 3-4 person(s) |
Ingredients :
- Onion, medium sized - 1 Nos, chopped
- Tomato, medium sized - 1 Nos, chopped
- Garlic - 3 medium cloves, chopped
- Dried red chilli - 3-4 Nos, crushed
- Bengal Gram/Chana Dal/Kadala Parippu or Roasted Gram/Pottu kadala - 2 Tablespoon
- Tamarind - a small piece
- Vegetable oil - ¾ Tablespoon
- Mustard Seeds - ½ Teaspoon
- Salt to taste
For Tempering:
- Mustard Seeds - ¼ Teaspoon
- Curry leaves - 4-5 leaves
- Vegetable oil - ½ Tablespoon
Instructions :
- If you are using ‘Bengal Gram’, dry roast it until slightly golden under medium heat. Set aside.
- Heat ¾ tablespoon oil in a pan, splutter ½ teaspoon mustard seeds.
- Then add in the chopped garlic, crushed dried red chillies and fry for few seconds over low-medium heat.
- Add in the chopped onion and saute until onions become translucent and slightly brown in color.
- Then add in the chopped tomatoes and saute until mashed well.
- Add in the tamarind pieces, roasted gram and mix well. Remove from heat and let it cool.
- Once cooled grind together to a smooth paste by adding little water and enough salt. If needed, add water and mix to get the desired consistency.
- Heat ½ tablespoon oil in a pan, splutter ¼ teaspoon mustard seeds.
- Add in the curry leaves and fry for few seconds. Pour it into the chutney and mix well.
- Serve as a side-dish for dosa and idly.
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