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DISH NAME : ONION TOMATO CHUTNEY
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Description
Chutnies are relishes, spicy or sweet served with idli or dosas or as a dip with snacks or fritters.
Note
1) Increase or decrease chillies according to your spice tolerance level.
2) 1 tsp.of asafoetida gives a predominant asafoetida flavor. If you are not fond of it, reduce. I found the flavor acceptable and considering the health benefits of asafoetida i added it.
3) You may temper the chutney with mustard seeds in coconut oil. I did not.
4) My chutney was coarse and thick. You may add water and also grind to a fine paste.
| Quantity | Name | |
|---|---|---|
| TOMATO ONION CHUTNEY | ||
| 1 Cup | Onion chopped | |
| 0.5 Cup | Tomato chopped | |
| 2 Tsp. | Ginger, chopped | |
| 2 Tsp. | Garlic chopped | |
| 3 No.s | Whole red chillies | |
| 1 Tsp. | Asafoetida | |
| 1 Tsp. | Jaggery grated / powdered | |
| 1 Tbsp. | Coconut oil | |
| Salt to taste | ||
| 2 Tbsp. | Corriander leaves chopped fine | |
| 1 Tsp. | Tamarind | |
Method
1) Heat oil.
2) Add onion, ginger, whole red chillies and garlic and fry till onions are golden brown.
3) Now add asafoetida and then add tomatoes and corriander leaves.
4) Fry tomatoes till it is cooked well.
5) Add salt to taste, tamarind and jaggery. Let it heat through. Remove from fire.
6) When the mixture is slightly cool, grind to a coarse paste.
Serving Suggestions
Serve with idli, dosai or vada.