| This recipe is liked by 0 person(s). |
Onion Tomato chutney
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 2 large | onions, sliced |
| 1 | tomato, cubed |
| 4-5 | dry red chillies,, (adjust to taste) |
| 2 cloves | garlic, chopped |
| 1/2 tsp | hing, (perungaayam, asafoetida) |
| 1 tsp | salt,, (adjust to taste) |
| 2 tsp | oil |
How to Make Onion Tomato Chutney:
1. Heat the oil and add the sliced onions. Fry until light golden brown and soft. Add the red chillies, garlic, and hing and fry for a while longer until the garlic doesn't smell raw anymore.
2. Add the chopped tomato and salt. Mix well and cook until the tomatoes turn soft and the mixture is moist. Remove from the stove and set aside to cool.
3. Grind without adding water to a smooth paste.
Done! Your Onion Tomato Chutney is now ready to serve. You can temper it in some oil+mustard seeds but why bother. This chutney tastes delicious as it is without any spices or extra oil. Once you've tried this chutney with rava idli, there's really no going back to other chutneys.
Onion Tomato Chutney with Soft Idlis
Notes:
- You can use shallots (chinna vengaayam, ulli) instead of the onions. You can also omit the tomato if you prefer but add some tamarind paste for sourness
- The chutney keeps well in refrigerator for up to three days
- You can use chilli powder instead of whole chillies if you prefer
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe