Onion Tomato Chutney, one of the conventional chutney variety made in most of the South Indian kitchen. Onion, tomato and garlic are cooked together and grind it to a smooth paste. This is one of the mouth-watering chutney variety. Spice, tangy flavors are balanced well making this chutney a perfect accompaniment for Idli/dosa/Utappam etc. Even for Paratha, this chutney would be a perfect side dish.
Tips for making Onion Tomato Chutney Recipe:
- Tomato itself gives the tangy flavor so do not add more tamarind. If you accidentally add more tamarind, adjust the red chili to balance the spice and tanginess.
- If you don’t want to make spicy but really liked the color, then you can use kashmiri red chili which are less spicy but adds more natural color to the chutney.
- Sesame oil really adds more flavor to the chutney. But we can use coconut oil or any cooking oil.
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Recipe Card for Onion Tomato Chutney Recipe | Vengaya Thakkali Chutney Recipe :
Onion Tomato Chutney Recipe | Vengaya Thakkali Chutney Recipe
Onion Tomato Chutney is one of the most common chutney variety most of us make for breakfast! This onion-tomato has the spice and tangy flavor balanced well. The addition of garlic is optional but it adds a nice flavor to the chutney. Relish Onion Tomato chutney with Idli/dosa/uttapam!
Servings 4 people
Calories 34kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 2 Onion Medium Size
- 1 Tomato Big Size
- 6-8 Red Chili
- 5-6 Garlic cloves
- 1 Gooseberry Size Tamarind
- 1 tsp Salt
- 2 tbsp Oil
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard seeds
- Few Curry leaves
Instructions
- Heat a tawa, add oil and when the oil is hot, add red chillies and tamarind and saute them for a minute. Take them in the mixer.
- Add the chopped onions and garlic clovers to the pan along with a pinch of salt and saute them for 2 minutes. Then add chopped tomatoes and saute them for another 5 minutes in medium flame.
- Then switch off the flame and allow them to cool off. Then take the sauted ingredients to the mixer and add salt and grind it to a nice paste.
- Heat another pan, and add oil. Add the mustard seeds and when the mustard seeds starts to sputter, add curry leaves, and remove from flame.
- Add the tempered ingredients to the ground chutney and mix well.
- Serve the yummy Kara Chutney with Idli and Dosa.
Nutrition
Serving: 1tbsp | Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g
INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Heat a tawa, add oil and when the oil is hot, add red chillies and tamarind and saute them for a minute. Take them in the mixer.
- Add the chopped onions and garlic clovers to the pan along with a pinch of salt and saute them for 2 minutes.
- Then add chopped tomatoes and saute them for another 5 minutes in medium flame.
- Then switch off the flame and allow them to cool off. Then take the sauted ingredients to the mixer and add salt
- Grind it to a nice paste.
- Heat another pan, and add oil. Add the mustard seeds and when the mustard seeds starts to sputter, add curry leaves, and remove from flame.
- Add the tempered ingredients to the ground chutney and mix well.
- Serve the yummy Kara Chutney with Idli and Dosa.
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