Tomato Onion Chutney Recipe
Description: This delectable Tomato Onion Chutney brings together the vibrant flavors of fresh tomatoes and onions, elevated with spices to create a perfect accompaniment for dosas and other South Indian dishes. Quick to prepare, this chutney adds a delightful kick to your breakfast spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 4, chopped |
| Small Onions | 1/2 cup |
| Green Chili | 1, slit |
| Asafoetida | 1/4 tsp, optional |
| Turmeric Powder | 1/4 tsp |
| Sesame Oil | 1 tbsp (or any cooking oil) |
| Salt | To taste |
| Sesame Oil (for tempering) | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| White Urad Dal | 1 tsp |
| Curry Leaves | 4 leaves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~90 |
| Protein | ~2g |
| Fat | ~5g |
| Carbohydrates | ~10g |
| Fiber | ~2g |
| Sodium | ~120mg |
Instructions
- Heat the Oil: Begin by heating sesame oil in a pan over medium heat.
- Sauté Onions: Add the chopped small onions and sauté until they become soft and translucent.
- Add Tomatoes and Spices: Incorporate the chopped tomatoes, slit green chili, salt, asafoetida, and turmeric powder. Cook until the tomatoes are soft and well-combined with the onions.
- Cool the Mixture: Once cooked, remove the pan from heat and let the mixture cool down.
- Blend the Chutney: Transfer the cooled mixture into a mixer grinder and blend until smooth.
- Prepare the Tempering: In a separate tempering pan, heat a teaspoon of sesame oil. Add mustard seeds, white urad dal, and curry leaves. Sauté for about 20 seconds until fragrant.
- Combine and Serve: Pour the tempering over the blended chutney and mix well. Serve your delicious tomato onion chutney with ghee roast dosa and filter coffee for an authentic South Indian breakfast experience.
Serving Suggestion: This chutney pairs beautifully with ghee roast dosa, making it an ultimate side dish that complements any meal. Enjoy the burst of flavors and the simplicity of this delightful recipe!
