South Indian Style Tomato Onion Chutney
This tomato onion chutney is a perfect condiment to pair with South Indian dishes such as idli, dosa, uttapam,vada, and much more.
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South Indian Style Tomato Onion Chutney
Easy to make flavorful, tangy, and slightly spicy vegan chutney.
Ingredients
- 2 Tbsp coconut oil
- 1 Tbsp chana dal
- 1 Tbsp urad dal
- Ā½ tsp asafoetida (hing)
- 3-4 dry red chillies
- 1 Tbsp cumin seeds
- 1 Tbsp mustard seeds
- 5-6 garlic cloves
- 2 cm chunk ginger
- 10-12 curry leaves
- 1 small green chilli
- 1 cup onions, diced
- 2 cups tomatoes, diced
- Ā¼ tsp ground black pepper
- 1 tsp salt
- Ā½ Tbsp jaggery
- 1 Tbsp tamarind pulp
Instructions
- Heat oil in a frying pan on low heat and add chana dal, urad dal, hing, dry red chillies, cumin seeds, mustard seeds, garlic cloves, ginger, curry leaves, and green chilli. Saute for 3-4 minutes. Then add the onions and saute again for 2-3 minutes.
- Now add the remaining ingredients - tomatoes, ground black pepper, salt, jaggery, and tamarind pulp. Mix everything well, cover the pan with a lid and cook for around 10 minutes on low heat or until the tomatoes are soft and mushy.
- Turn off the heat and let the tomato and onion mixture cool down and then grind it in a mixer grinder to form a smooth paste.
- Serve the chutney with idli, dosa, or any South Indian delicacy.
- You can also store the leftover chutney in an airtight jar or container in the refrigerator for 3-4 days.
Nutrition Information
Yield 4 Serving Size 1Amount Per ServingCalories 159Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 608mgCarbohydrates 20gFiber 4gSugar 10gProtein 4g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
