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Onion Tomato Chutney
Main Ingredients | Onion, Tomatoes |
Cuisine | South Indian |
Course | Pickles, Jams and Chutneys |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 medium onion finely chopped
- 1 cup tomatoes finely chopped
- 4 tablespoons oil
- 4 garlic cloves
- 3 dried red chillies
- 1/2 teaspoon asafoetida
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon mustard seeds
- 1 teaspoon split skinless black grams
- 5-6 curry leaves
Method
- 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.
- Add tomatoes and mix well. Add sugar and salt, mix well, cover and cook for 2-3 minutes.
- Add little water, mix, cover and cook till tomatoes turn soft and pulpy. Remove from heat and cool.
- Blend the tomato mixture to a smooth chutney and transfer into a serving bowl.
- Heat remaining oil in another non-stick pan. Add mustard seeds and let them splutter. Add black gram and sauté well.
- Add remaining broken red chilli and curry leaves, mix and sauté for 15 seconds.
- Pour the tempering over the chutney and mix well.
- Serve immediately with hot idlis.
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