Onion Tomato Chutney
Onion Tomato Chutney
Ingredients
For the Chutney Base
- 2 tablespoons cooking oil
- 1/4 cup peanuts
- 1/4 cup chana dal
- 4 garlic cloves
- 1 onion, medium, sliced
- 2 tomatoes, medium, chopped
- 2 dried red chilies
- 1 teaspoon salt
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup tamarind water
- 1 teaspoon jaggery, grated or finely chopped
- 1 teaspoon Kashmiri red chili powder
- 1/4 cup water
For the Tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 2 dried red chilies
- 1 sprig curry leaves
Instructions
- 1
Heat 2 tablespoons of cooking oil in a medium pan over medium heat.
⏱️ 1 min
- 2
Add the peanuts and chana dal to the hot oil. Stir continuously and roast for 3-4 minutes until they turn a light golden color and become fragrant.
⏱️ 4 min
- 3
Add the garlic cloves and sliced onion to the pan. Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and softened.
⏱️ 7 min
- 4
Stir in the chopped tomatoes, 2 dried red chilies, and 1 teaspoon of salt. Mix well and cook for 5-7 minutes, pressing down on the tomatoes occasionally, until they soften and break down.
⏱️ 7 min
- 5
Add the chopped fresh coriander leaves to the mixture. Stir and cook for 1-2 minutes until the coriander wilts slightly.
⏱️ 2 min
- 6
Remove the pan from the heat and allow the mixture to cool slightly for about 5 minutes.
⏱️ 5 min
- 7
Transfer the cooled mixture from the pan into a blender jar. Add the tamarind water, jaggery, Kashmiri red chili powder, and 1/4 cup of water.
⏱️ 2 min
- 8
Blend the ingredients until a smooth chutney is formed. Add a little more water if needed to reach your desired consistency.
⏱️ 2 min
- 9
Pour the blended chutney into a serving bowl.
⏱️ 1 min - 10
For the tempering, heat 1 tablespoon of cooking oil in a small separate pan over medium heat.
⏱️ 1 min
- 11
Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds. Then add the 2 dried red chilies and curry leaves. Cook for 30 seconds to 1 minute until the chilies darken slightly and the curry leaves are fragrant.
⏱️ 1 min
- 12
Carefully pour the hot tempering over the chutney in the serving bowl.
⏱️ 1 min
- 13
Stir the tempering into the chutney just before serving. Serve warm or at room temperature with idli, dosa, or other South Indian dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Onion Tomato Chutney
For the Chutney Base
- 2 tablespoons cooking oil
- 1/4 cup peanuts
- 1/4 cup chana dal
- 4 garlic cloves
- 1 onion, medium, sliced
- 2 tomatoes, medium, chopped
- 2 dried red chilies
- 1 teaspoon salt
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup tamarind water
- 1 teaspoon jaggery, grated or finely chopped
- 1 teaspoon Kashmiri red chili powder
- 1/4 cup water
For the Tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 2 dried red chilies
- 1 sprig curry leaves
Instructions
- 1
Heat 2 tablespoons of cooking oil in a medium pan over medium heat.
⏱️ 1 min - 2
Add the peanuts and chana dal to the hot oil. Stir continuously and roast for 3-4 minutes until they turn a light golden color and become fragrant.
⏱️ 4 min - 3
Add the garlic cloves and sliced onion to the pan. Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and softened.
⏱️ 7 min - 4
Stir in the chopped tomatoes, 2 dried red chilies, and 1 teaspoon of salt. Mix well and cook for 5-7 minutes, pressing down on the tomatoes occasionally, until they soften and break down.
⏱️ 7 min - 5
Add the chopped fresh coriander leaves to the mixture. Stir and cook for 1-2 minutes until the coriander wilts slightly.
⏱️ 2 min - 6
Remove the pan from the heat and allow the mixture to cool slightly for about 5 minutes.
⏱️ 5 min - 7
Transfer the cooled mixture from the pan into a blender jar. Add the tamarind water, jaggery, Kashmiri red chili powder, and 1/4 cup of water.
⏱️ 2 min - 8
Blend the ingredients until a smooth chutney is formed. Add a little more water if needed to reach your desired consistency.
⏱️ 2 min - 9
Pour the blended chutney into a serving bowl.
⏱️ 1 min - 10
For the tempering, heat 1 tablespoon of cooking oil in a small separate pan over medium heat.
⏱️ 1 min - 11
Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds. Then add the 2 dried red chilies and curry leaves. Cook for 30 seconds to 1 minute until the chilies darken slightly and the curry leaves are fragrant.
⏱️ 1 min - 12
Carefully pour the hot tempering over the chutney in the serving bowl.
⏱️ 1 min - 13
Stir the tempering into the chutney just before serving. Serve warm or at room temperature with idli, dosa, or other South Indian dishes.
⏱️ 1 min