Ingredients with Measurements:
- 2 medium-sized onions, chopped
- 3 medium-sized tomatoes, chopped
- 2-3 dried red chilies
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tbsp oil
- Salt to taste
- Water as needed
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, urad dal, and chana dal. Fry until the dal turns golden brown.
4. Add dried red chilies and fry for a few seconds.
5. Add chopped onions and sauté until they turn translucent.
6. Add chopped tomatoes, turmeric powder, and salt. Mix well.
7. Cover and cook for 10-15 minutes until the tomatoes are soft and mushy.
8. Turn off the heat and let the mixture cool down.
9. Once cool, transfer the mixture to a blender and blend until smooth.
10. Add water as needed to adjust the consistency.
11. Transfer the chutney to a serving bowl.
20-25 minutes
Temperature: None
Serving size: 4-6 people
Nutritional information:
- Calories: 60
- Fat: 3g
- Carbohydrates: 7g
- Protein: 1g
- Fiber: 2g
Substitutions for ingredients:
- Dried red chilies can be substituted with red chili powder.
- Urad dal and chana dal can be substituted with roasted gram dal.
Variations:
- Add grated coconut for a coconut onion tomato chutney.
- Add garlic for a garlic onion tomato chutney.
- Add tamarind for a tangy onion tomato chutney.
Tips and tricks:
- Adjust the amount of red chilies based on your spice preference.
- Use ripe and juicy tomatoes for a flavorful chutney.
- Use a non-stick pan to avoid burning the chutney.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Heat the chutney in a microwave-safe bowl for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh coriander leaves or grated coconut.
Garnishes:
- Fresh coriander leaves
- Grated coconut
Pairings:
- Idli
- Dosa
- Uttapam
- Pongal
- Upma
Suggested side dishes:
- Sambar
- Coconut chutney
- Tomato rasam
Troubleshooting advice:
- If the chutney is too thick, add water to adjust the consistency.
- If the chutney is too watery, cook it for a few more minutes to evaporate the excess water.
Food safety advice:
- Use fresh ingredients and clean utensils to avoid contamination.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
- Onion tomato chutney is a popular South Indian chutney that is served with breakfast dishes like idli and dosa.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the chutney as a side dish with breakfast or as a condiment with snacks.
Related Categories
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Region: Indian