This onion tomato chutney is the quick South Indian side I make when idli or dosa needs something bright and savoury. Cooking the onions and tomatoes first removes their raw edge; a small spoon of roasted dal gives the chutney body without making it heavy.
Ingredients
- 1 large onion, sliced
- 2 ripe tomatoes, chopped
- 2 dried red chillies
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- 1 teaspoon oil
- Salt to taste
- 1 teaspoon tamarind pulp, optional
- 2 tablespoons water, or as needed
Method
- Heat the oil in a pan. Add chana dal, urad dal and red chillies. Stir until the dals turn golden, then transfer to a plate.
- In the same pan, cook the onion for 3 to 4 minutes. Add tomatoes and salt. Cook until soft and the excess moisture has reduced.
- Cool the mixture for a few minutes. Blend it with the roasted dal, tamarind and water to a smooth or slightly coarse chutney.
- Taste and adjust salt, tamarind or water. Serve immediately or temper with mustard seeds and curry leaves.
Serving and storage
Serve with dosa, idli, paniyaram or steamed rice. Store covered in the refrigerator for up to 3 days. Use a clean spoon each time and bring it to room temperature before serving.
Tips
For a milder chutney, remove the chilli seeds. If the chutney tastes sharp, cook the tomatoes a little longer or add a pinch of jaggery. Do not add too much water before blending; it is easier to thin the chutney than to thicken it.
Frequently asked questions
Can I make it without onion?
Yes, replace the onion with extra tomato and add a little more roasted dal for body.
Why is my chutney bitter?
Burnt dal or chillies can make it bitter. Roast them over medium heat and remove them as soon as they turn golden.
Comments are closed.