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Tomato Onion Chutney

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 No breakfast is complete if there is no chutney is served as an accompaniment for idlis or dosas or even parathas.  

Chutney is a must for any breakfast dishes like dosa, idli, rice balls or even hot steamed rice. I am a great fan of any chutney especially d one with less coconut or without coconut. 

So here is a recipe of yummy chutney which actually goes well with Ragi idlis/dosas. 



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Tomato Onion Chutney

Yield: 3-4 servings
Author: Namitha Shenoy
Prep time: 10 MCook time: 5 MTotal time: 15 M
a yummy dip or accompaniment which goes well with idlis and dosas

Ingredients:

  • Tomato (roughly chopped) – 2 large
  • Shallots (sambar onions, peeled n roughly chopped) – 10
  • Dry red chilies (roasted) – 5
  • Green chili - 1
  • Coconut (grated) – 3-4 tbsp
  • Coriander seeds – 1 tbsp
  • Asafoetida – 1 pinch
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Salt to taste
  • Coconut Oil – 1 tbsp + 1 tsp

Instructions:

  1. Heat ½ tbsp oil in a pan. Add green chili, coriander seeds n asafoetida n fry for a minute. Keep it aside.
  2. In the same pan, add remaining oil and fry tomatoes n shallots. Fry until shallots turn translucent and tomatoes become soft. Switch off d flame and allow it to cool.
  3. Then in a blender, add coconut, roasted red chilies, fried green chilies, coriander seeds, asafoetida, tomatoes n shallots, salt n grind adding lil water. Grind to a smooth paste.
  4. Transfer to a vessel. Season with mustard seeds and curry leaves tempered in 1 tsp oil.
  5. Serve with idlis or dosa.

Notes:

You can skip coconut. I added it to make more creamier. For extra taste, you can add garlic and ginger.
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Created using The Recipes Generator

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