Onion Tomato Chutney is a delicious variation to the regular coconut chutneys. Quite easy to prepare and being sans coconut, it is a great option for those who have been advised to avoid coconut due to medical reasons. A very dear school friend of mine, a Keralite, has always been making this chutney and it is from her that I got a few traditional recipes including the one for this chutney.
Many years back, whilst on a trip to Kerala, on my way to Munnar (Hill Station), it was at a small eatery that I had been served a similar chutney alongwith dosa. Since then I had been in search for the recipe, as the waiter there had given me just a rough idea and no matter how much I tried replicating it, I simply couldn’t succeed. Well, this one finally did justice!
For some more Chutneys, do take a look at the following recipes too….
- Sweet And Sour Coconut Chutney
- Coconut Chutney (South Indian Style)
- NKGSB Style Lasni Chatni
- Aalyaa Chatni (Ginger Coconut Chutney)
- Rajasthani Lehsun Ki Chutney
- NKGSB Style Sweet And Sour Raw Mango Chutney
- Sukki Lasni Chatni
- Kothimbir Pudina Chatni (Mint & Corriander Chutney)
- Sweet And Sour Dates And Tamarind Chutney
- Kavath Chutney (Wood Apple Chutney)
- Spicy Chilli Garlic Chutney
Prep Time : 15 min
Cooking Time : 20 min
Serves : 2 cups
Cup Used : 200 ml
- 3 cups Sliced Onions (4 Medium Onions)
- 1/2 cup Sliced Tomato (1 Small Tomato)
- 10-12 Bedgi Dry Red Chillies (Deseeded)
- 2 tsp Udid Daal
- 2 tsp Coconut Oil
- Salt To Taste
For The Tempering :
- 1 tbs Coconut Oil
- 1 tsp Mustard Seeds
- 10 Curry Leaves
- To make Onion Tomato Chutney, first dry roast the udid daal on low heat till it’s colour changes slightly. Set aside to cool.
- Next, dry roast the sliced onions adding some salt, till they turn translucent.
- Add the sliced tomato and saute further till it turns soft.
- To this, add the bedgi dry red chillies and coconut oil and saute further for a few minutes.
- Swithch off the flame and let the mixture cool completely.
- Grind this mixture along with the roasted udid daal and salt to taste to a smooth paste, without adding any water.
- For the tempering, heat a small kadhai and add the coconut oil to it.
- Add the mustard seeds and as soon as they splutter, add the curry leaves and switch off the flame.
- Pour this tempering over the chutney and mix well.
- Serve this delicious Tomato Onion Chutney with Idli Saambar, Dosa, Appam or with some Steamed Rice and Udupi Sambar.
Pictures depicting the cooking process…