Onion Tomato Chutney Recipe
Onion tomato chutney to accompany Indian breakfasts like idli, dosa, pongal.
Onion tomato chutney to accompany Indian breakfasts like idli, dosa, pongal.
- 2 medium onions
- 1 tsp oil
- 1/4 tsp cumin
- salt as needed
- pinch of hing
- 1 sprig curry leaves
- 1/4 tsp mustard
- 3 to matoes(adjust to suit your taste)
- 3 to 5 red chilies
- 1 tbsp. chana dal / senaga pappu
- 1/2 tbsp. urad dal / minapa pappu
- 1/2 clove chopped
- â½ tsp. jeera
- tamarind paste or lemon juice as needed (optional
- pinch of turmeric or as needed
- 1 tsp.oil
- 1/4 tsp urad dal
- 1 broken red chili
- Carbohydrate 7.05025166666667 g
- Cholesterol 0 mg
- Fat 6.11036125 g
- Fiber 1.26960420143604 g
- Protein 0.861292083333333 g
- Saturated Fat 0.810198125 g
- Serving Size 1 1 Serving (81g)
- Sodium 59.5868333333333 mg
- Sugar 5.78064746523062 g
- Trans Fat 0.3124665 g
- Calories 84 calories
Step-by-step
- Dry roast dals till golden.
- Add cumin to the pan and set aside to cool.
- Add oil to the pan, fry red chilies till crisp. You can set them aside with the dal or can keep them in the pan.
- Add onions and lightly fry. You can add garlic now. Just for 2 to 3 minutes on a medium to high flame to bring out the aroma. Set these aside or keep them in the pan.
- Add chopped tomatoes and sprinkle turmeric and salt. Fry till the tomatoes turn mushy and soft. Cool this as well.
- Add dal, cumin and red chilies to a blender. Make a fine powder. Add garlic, onions and tomatoes. Blend well to a smooth chutney. We don't need to add water.
- Heat oil in the pan, add cumin, mustard, urad dal. When the dal turns golden, add curry leaves and red chilies. Fry till the leaves turn crisp. Add hing.
- Add onion tomato chutney to the pan and mix. Serve with idli, dosa and pesarratu.
My Simple Onion Tomato Chutney Recipe
As a busy working mom, finding time to cook elaborate meals can be a challenge. That's why I love quick and easy recipes that don't compromise on flavor. This onion tomato chutney is my go-to for adding a burst of deliciousness to my breakfast routine. It's incredibly versatile, perfect for pairing with idli, dosa, or even just a simple piece of toast. The vibrant red color and tangy-sweet taste always brighten up my morning. I often double the recipe and store it in the fridge for a quick and easy grab-and-go breakfast addition throughout the week.
What I love most about this chutney is its simplicity. It comes together quickly, utilizing common pantry staples and fresh ingredients. There's nothing complicated about it – just a perfect blend of onions, tomatoes, spices, and a little bit of love. The process is straightforward, easily adaptable to your taste preferences, and it yields a chutney that is both flavorful and aromatic. I've often made it with my kids and they love the fun of making the chutney, the smells and the result. It helps them feel involved in meal preparation, a good way to teach them the basics. The fact that we can enjoy it together for breakfast just adds to the positive experience.
Beyond the Breakfast Table
While this chutney is fantastic with South Indian breakfast staples, its uses extend far beyond. I sometimes add it to my lunch sandwiches for a unique twist. A dollop on top of some grilled chicken or fish elevates the meal to another level. Even a plain omelet transforms with a spoonful of this vibrant chutney! The possibilities are endless and depend only on your imagination.
Tips and Tricks for Chutney Success:
- Adjust the spice level: Feel free to adjust the number of red chilies to your preference. If you prefer a milder chutney, use fewer chilies, or even omit them entirely.
- Roast for deeper flavor: Roasting the dals before grinding enhances the overall flavor profile. I find it adds a nuttier and richer taste to the final chutney.
- Don't overblend: While you want a smooth chutney, avoid over-blending. A little texture adds to the experience.
- Fresh ingredients matter: The quality of your ingredients significantly impacts the final taste. Use fresh, ripe tomatoes for the best results.
- Storage: Store leftover chutney in an airtight container in the refrigerator for up to a week.
This recipe has become a staple in my kitchen. It's quick, delicious, and incredibly versatile, making it a true kitchen hero. Give it a try and I'm sure it'll become one of your favorites too! Happy cooking!
