Search This Blog

South Indian Onion Tomato Chutney

Onion Tomato Chutney
Coconut Chutney is a staple in every South Indian home.  You guys might have read about the variety of Konkani Coconut Chutneys my Mom makes for us.  Let me add one more South Indian condiment today, where onions and tomatoes are the highlights and not coconut.  Quite different from the regular coconut chutney, with a hint of sweet and sour flavors.

Ingredients:
Onion - 1 medium
Tomatoes - 2 medium
Ginger - 1/2 inch piece
Green Chilli - 1
Shredded Coconut (fresh or frozen) - 3 tbsp
Chana Dal/Split Bengal Gram - 1 tbsp
Urad Dal/Split Black Gram - 1 tbsp
Dry Red Chillies - 3
Jaggery/Gud/Gul - 1 tsp
Tamarind/Imli/Chinch - 1 tsp
Coriander/Cilantro Leaves - few sprigs
Oil - 1 tbsp and 1 tsp
Salt

Tempering/Tadka:
Mustard Seeds - 1/4 tsp
Cumin/Jeera Seeds - 1/4 tsp
Curry Leaves/Kadipata - a sprig
Asafoetida/Hing - 1/4 tsp
Dry Red Chillies - 2
Oil - 1 tsp

How to make South Indian Onion Tomato Chutney:
  • Heat about 1 tsp oil in a pan.  Add chana dal, urad dal and 3 dry red chillies.  Saute at low flame until the dals slightly change color and turn aromatic.  Keep it aside.
  • Medium chop onions, tomatoes, ginger and green chillies.  Finely chop cilantro leaves.
  • In the same pan, add 1 tbsp oil.  Add onions, ginger and green chillies.  Saute until onions turn soft.  Lastly, add tomatoes and saute until tomatoes are soft and mushy.  Cook it for couple minutes until moisture from the tomatoes evaporates.
  • Grind the roasted dals, red chillies, cooked onions tomatoes, coconut, salt, jaggery and tamarind to a smooth or slightly coarse paste.  Your onion tomato chutney with a hint of coconut is ready.  If jaggery is not available, use sugar or molasses.  And tamarind adds that additional tang to the chutney.  Taste the chutney and add more tamarind, jaggery to suit your taste.
Konkani Undi Chutney
  • TADKA/TEMPERING: Pat the washed curry leaves dry.  Heat about 1 tsp oil in a small pan.  Add mustard seeds, cumin seeds and 2 dry red chillies.  When mustard seeds pop, add curry leaves and asafoetida.  Turn off the heat and pour this tempering over the chutney.
Garnish with cilantro and serve Onion Tomato Chutney with your favorite South Indian Breakfast - Idli, Dosa.  I served this chutney with a Konkani special steamed rice dish, Undi.

1 comment:

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.