Tomato Onion Chutney

Volume

Serving for 4-5 people.

Ingredients

- 4 onions
- 4 tomatos
- 1 kinnam coriander
- 8 green chillis
- 2 red chillis (dried)
- 2 kinnams grated coconut
- 2 tbsp oil
- 1 tbsp urad daal
- 0.25 tsp asofoetida
- 1 tsp tamarind paste
- 4 tsp salt

Other Requirements

- Sauce pan + ladel
- Mixie
- Multiple vessels

Steps to Prepare

1. Cook the Vegetables

  1. Cut the tomatos, onions, coriander and green chillis.
  2. Add 2tbsp oil to a sauce pan and wait for it to get hot.
  3. Add the cut vegetables into the dish and stir till the raw taste is gone and all vegetables are well cooked. 2 tsp of salt can be added at this stage for some flavour.

  4. Allow the vegetables to cool withn the pan for 5 minutes.

2. Mix the Chutney

  1. Add 2 kinnams of grated coconut to the mixie and the add 1 tsp of turmeric paste.

  2. Add the cooked and cooled veggies to the mixie as well. Add a little bit of water and run the mixie.
  3. Add water in small incrememnts to ensure that the chutney doen't become too liquidy. Run the mixie for upto 30s each time. The expected consistency is that of a dry paste.
  4. Once completely blended, empty into another container.

3. Add the Tadka

  1. Add 2tbsp oil to a sauce pan and wait for it to get hot. Add 1tsp of mustard seeds.
  2. Once the mustard seeds begin to sizzle, add 1 tbsp urad daal, 0.25 tsp asofoetida and 2 broken red chillis.

  3. Add the tadka on top of the chutney.

  4. Allow the chutney to cool in the fridge.

Serve the chutney as a side dish with dosa, upma, vada, idli etc.