Easy Tomato Onion Chutney

Tomato Chutneys are always a tasty combination to go with the South Indian Breakfast dishes like Idli, Dosa etc. I had already posted a few variations of this Tomato Chutney. And let us see one more variation which can also be served a dip or as a spread for Sandwich. This chutney can be stored in the refrigerator for a few days and used whenever required.

Ingredients:

Medium sized Tomatoes – 4 (chopped)

Medium Sized Onion – 2 (chopped)

Tamarind – small marble size

For Tempering:

Oil – 2 tbsp (Gingerly Oil preferred)

Mustard Seeds – ¾ tsp

Urad Dal – 1 tsp

Asafoetida – 1 pinch

Curry Leaves – from 1 twig

Salt – to suit taste

Red Chilli Powder – 1 tsp

Method:

Take the chopped Tomatoes, Onion and Tamarind in a large mixer jar. Grind them together into a fine paste without adding any water.

Heat the Oil in a pan. Add Mustard Seeds and allow them to crackle. Add Urad Dal, Curry Leaves and the Asafoetida.

And in another few seconds, add the Chilli Powder and stir immediately.

Add the crushed Onion, Tomato and Tamarind paste.

Cook in low to medium flame till the paste becomes a little thick.

Transfer to a serving bowl or a vessel for storage.

Note:

Adjust a little the quantity of Onion, Tomato, Imli and Chilli Powder to suit your taste.

You can also use whole Red Chilli in place of Chili Powder. I used Chilli Powder to get a nice color to the chutney.