How to make Onion Tomato Chutney - SK Khazana -
This south Indian onion-tomato chutney is absolutely lip-smacking
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium onion, Tomatoes (टमाटर)
Cuisine : South Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Avocado Salsa Dip Tamarind Chutney Kacche Aam aur Hing Ka Achar Leek And Pinenuts Pickle
Onion Tomato Chutney - SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Onion Tomato Chutney - SK Khazana Recipe
Medium onion finely chopped 1
Tomatoes finely chopped 1 cup
Oil 4 tablespoons
Garlic cloves 4
Dried red chillies 3
Asafoetida 1/2 teaspoon
Sugar 1 teaspoon
Salt to taste
Mustard seeds 1 teaspoon
Split skinless black grams 1 teaspoon
Curry leaves 5-6
Method
Step 1
Heat 2 tablespoons oil in a non-stick pan. Add garlic, 2 broken red chillies, asafoetida and onion, mix and sauté till onion turns translucent.
Step 2
Add tomatoes and mix well. Add sugar and salt, mix well, cover and cook for 2-3 minutes.
Step 3
Add little water, mix, cover and cook till tomatoes turn soft and pulpy. Remove from heat and cool.
Step 4
Blend the tomato mixture to a smooth chutney and transfer into a serving bowl.
Step 5
Heat remaining oil in another non-stick pan. Add mustard seeds and let them splutter. Add black gram and sauté well.
Step 6
Add remaining broken red chilli and curry leaves, mix and sauté for 15 seconds.
Step 7
Pour the tempering over the chutney and mix well.
Step 8
Serve immediately with hot idlis.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
