Onion Tomato Chutney Recipe (for Idli, Dosa)

Onion tomato chutney is one of easy and quick chutney recipe with very less ingredients and it taste fabulous. There was a time when I use to make this lot or say 90% of time it will be onion tomato chutney for me and I use to do plenty of variations but this is the basic recipe and it works just perfect and guess what there's no coconut too. Spicy, tangy and sweet this chutney is perfect accompliment with idli, dosa. Normally this chutney doesn't really require any tempering, it taste by itself very good so skip it if you wish too.

You can adjust chilli according to your taste, you can also chilli powder if you have ran out of dry chilies, I do that when I get short of dry chilies in my pantry. Another way of doing this chutney is first grind all chutney ingredient into smooth paste then make the tempering and add grounded paste, saute for 4-5 minute or until it doesn't has raw smell. Both way works great you can do it in whatever way you are comfortable. Garlic adds good flavor and taste to this chutney so try not to skip it unless you don't eat garlic at all and don't add too much too it will spoil the taste, moderate is the key here. So enjoy the chutney along with your dosa, idli or anything that fancy you.

Onion Tomato Chutney Recipe

Author: Priti | Category: Chutney |Cuisine: South Indian
Prep Time: 5 Minutes | Cook Time: 5 Minutes | Total Time: 10 Minutes

Serves: 2-3

Ingredients:

Onion - 1 Large
Tomato - 1 Large
Dry Red Chilli - 2-3 or to taste
Garlic Cloves - 1 [2 if using small ones]
Oil - 1 tsp
Asafoetida/Hing- A Pinch
Salt - To Taste [ I used 1/2 tsp]

For Tempering/Tadka (optional)
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Split Urad Dal - 1/4 tsp
Curry Leaves - Few

Method:

1. Peel and chop onion, garlic, chop tomato.
2. In a wok or pan heat oil add hing, garlic, red chilies, onion and saute until becomes soft .
3. Add tomato mix well and cook until tomatoes becomes soft. Off flame and allow to cool.

4. Grind with salt and 1-2 tbsp of water if required into smooth paste.

5. If adding temperig, heat oil in small pan or tadka pan add mustard seeds and allow to spluttter. Add urad dal, curry leaves and saute until dal becomes golden brown
6. Off flame and pour over chutney

Serve it any idli or dosa of your choice. It also works as a dip along with chips and a spread for bread too.

Few other chutney as a side for Idli-Dosa

Have a nice day.