There are many versions of onion tomato chutney in my blog and out of all of it, this one is my husband's favorite. It's simple to make and tastes spicy and delicious. I make this every time I don't want to make a coconut based chutney. Goes very well with idli or dosa.
RED CHUTNEY FOR IDLI AND DOSAI
Preparation time 8 mins | Cooking time 5 mins | Serves 1 or 2
Ingredients
Other chutney recipes
Method
1. Roughly chop the onions and tomatoes.
2. In a kadai, add the onions, tomatoes and garlic and saute for 3 minutes.
3. Then add the red chillies and tamarind and saute for a minute.
4. Remove from flame and let it cool.
5. Once it cools down, transfer to a blender and add required salt. Blend till it's a smooth paste.
6. In the same kadai, heat the oil and add the mustard seeds, urad dal, curry leaves and hing. Wait for it to splutter.
7. Now add the ground chutney and cook for 3 minutes till it's slightly thick.
8. Switch off and serve.
Notes
1. You can switch off the flame depending on the consistency of the chutney that you prefer.
Until next time,
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RED CHUTNEY FOR IDLI AND DOSAI
Preparation time 8 mins | Cooking time 5 mins | Serves 1 or 2
Ingredients
- Onion - 1
- Tomato - 2
- Garlic pods - 3
- Red chilli - 3 or 4
- Tamarind - a small piece (about 1 cm piece)
- Salt - to taste
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/4 tsp
- Curry leaves - few
- Hing - a pinch
- Pottukadalai Chutney
- Peanut Tomato Chutney
- Onion Tomato Chutney
- Curry leaves Thogayal | Karuveppilai Thuvaiyal
- Coriander Thogayal | Kothamalli Thovaiyal
- Mint Thogayal | Pudina Thovaiyal
- Coconut Chutney | Thenga Chutney
- Onion Coconut Chutney
- Coriander Chutney | Kothamalli Chutney
- Onion Chutney | Vengaya Chutney
- Peanut Chutney | Verkadalai Chutney
- Garlic Chutney | Poondu Chutney
- Tomato Garlic Chutney
- Easy Onion Tomato Chutney
- Spicy Onion Tomato Chutney
- Cabbage Chutney
Method
1. Roughly chop the onions and tomatoes.
2. In a kadai, add the onions, tomatoes and garlic and saute for 3 minutes.
3. Then add the red chillies and tamarind and saute for a minute.
4. Remove from flame and let it cool.
5. Once it cools down, transfer to a blender and add required salt. Blend till it's a smooth paste.
6. In the same kadai, heat the oil and add the mustard seeds, urad dal, curry leaves and hing. Wait for it to splutter.
7. Now add the ground chutney and cook for 3 minutes till it's slightly thick.
8. Switch off and serve.
Notes
1. You can switch off the flame depending on the consistency of the chutney that you prefer.
Until next time,
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