The Recipe:
Ingredients:
For the chutney:
Onion — 3 medium
Tomato — 3 medium, ripe
Garlic — 5 cloves
Green chilli — 3 (adjust to taste)
Salt — to taste
Oil — 2 tsp
For seasoning:
Mustard seeds — 1 tsp
Urad dal — 1 tsp
Curry leaves — 4–6 leaves
Procedure:
- Heat 2 teaspoons of oil in a pan over medium heat. Add the sliced onions, chopped tomatoes, crushed garlic and green chillies. Sauté, stirring occasionally, until the onions and tomatoes are well cooked and slightly caramelized.
- Once the vegetables are nicely fried, add about 1/4 cup of water to the pan and bring to a gentle boil. This helps loosen any browned bits and finishes cooking the tomatoes.
- After the mixture comes to a boil, reduce the heat and simmer for 2 minutes. Turn off the stove and let the mixture cool slightly.
- When the mixture has cooled enough, transfer it to a blender or grind it to a smooth paste. Adjust the texture with a little water if needed and season with salt to taste.
- For the tempering, heat a small teaspoon of oil in a separate tadka pan. Add mustard seeds and let them splutter, then add the urad dal and fry until golden. Toss in the curry leaves and remove from heat immediately to avoid burning.
- Pour the hot seasoning over the chutney and mix gently. Serve this flavorful tomato-onion chutney warm or at room temperature with dosa, idli or your favorite South Indian snacks.