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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 chutney served in a glass jar
south indian style tomato onion chutney served in a bowl
south indian style tomato onion chutney served in a bowl along with idlis

South Indian Style Tomato Onion Chutney

Course: Dips and SaucesCuisine: Vegan, IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Easy to make flavorful, tangy, and slightly spicy vegan chutney.

Ingredients

  • 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

Directions

  • 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.

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