Missed you all a lot but you see I was very tied up with my daughter’s first term exams, so couldn’t write on the blog. Hopefully you all will forgive me after reading this fabulous recipe.
I always prefer South Indian breakfast in the mornings (even though I have to wake up one hour early for that) rather than instant noodles, bread omelette and veg cheese sandwich etc. Yeah, Yeah I know these are the things which today’s generation kids want to eat. But I strongly feel since breakfast is the most important meal of the day one should include proteins and carbohydrates in the morning meal.
And I strongly feel idli, dosa, vada are apt dishes. And may be poori once a week with aloo sabji. But the problem is chutney preparation in the early morning along with lunch boxes for hubby and kids.
So here I am with my easy 1o -15 minute tomato-onion chutney . This one is my favorite for dosa and vada. It gets its unique taste with a little of coconut and a hint of garlic .The best part is it is instant chutney unlike other tomato or onion chutney recipes which have a 2 – step process. This recipe is adapted from a recipe by Gopi Patel -werecipes.com.
Easy Tomato-Onion Chutney
- Tomato 3 medium tomatoes
- Onion 1 medium onion
- Garlic (lehsun) 3-4 cloves
- Oil 2 tsp
- Hing (asafoetida)1/4 tsp
- Dry coconut 1 tbsp piece (optional)
- 3-4 Dry red chili1 pieces
- Curry leaves (kadi patta)6 leaves
- Chana dal (bengal gram)2 tsp
- Salt 1 tsp (suit as per taste )
- Water3 tbsp or as required
- Slice up the onions and cut tomatoes into pieces.
- Heat a flat-bottom non stick pan and add oil.
- Once the oil is hot add chana dal and hing (asafoetida).
- Saute the chana dal in hot oil for 20-30 seconds.
- Add curry leaves (kadi patta) and dry red chili. Saute for 20-30 seconds.
- Now add coconut pieces in oil.
- Add the sliced onions in oil and saute for a minute.
- Add in the chopped tomatoes and mix it along with onions.
- Add salt to onion & tomato and cook for 7-8 minutes until tomatoes become soft.
- Let it cool off.
- Once it cools down completely, transfer the mixture to mixer grinder jar.
- Add a few tbsp of water and blend it into smooth paste.
- You can temper the chutney with a pinch of hing,few mustard seeds, zeera and kadipatta or kothmir if you like.[adds extra flavour and zing to the chutney]
Onion tomato chutney is ready. Serve this yummy spicy red chutney along with dosa, vada or uttpam. I like it best with medhu vada . Beleive me guys this is finger lickin delicious.
Gals never ignore tips in an online recipe …they are there for a reason , now let me not scare you.. but here are a few tips to get the taste right for this red chutney.
- Use desi tomato (despali tomato in telugu /nattu takkali in tamil) for this recipe as it gives that slight tanginess not more just right amount of tanginess to the dish. Don’t use bangalore tomato.
- Always cook the tomatoes and onions properly so that chutney does not taste raw.
- Keep the ratio of tomato and onion same 3:1, if you increase onions the taste changes and onion flavour tends to dominate the dish which I don’t quite prefer.
Hope you all liked this recipe. Will soon be back with a beauty hack……