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.
South Indian Style Tomato Onion ChutneyCourse: Dips and SaucesCuisine: Vegan, IndianDifficulty: Easy
Easy to make flavorful, tangy, and slightly spicy vegan chutney.
2 Tbsp coconut oil
1 Tbsp chana dal
1 Tbsp urad dal
½ 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
¼ tsp ground black pepper
1 tsp salt
½ Tbsp jaggery
1 Tbsp tamarind pulp
- 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.