Tomato Onion Chutney For Idli/Dosa

Srilatha Breakfast, Chutneys, Sides, South Indian Leave a Comment

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Tomato Onion Chutney For Idli/Dosa
This is one of the easiest chutneys you can make and requires very less effort. And tastes heavenly with idli and dosai. Try it!
Prep Time 5-8 minutes
Cook Time 20 - 30 minutes
Servings
servings
Ingredients
  • 4 big vine ripe tomatoes 6-8 small tomatoes
  • 1/2 large onion, roughly chopped or 1 medium onion
  • 8 red chilies reduce/add for heat; can also use 1 or 2 tbsp chili powder instead
  • 1 tsp Salt
For Seasoning
  • 3 tbsp oil light tasting olive oil/avocado oil/sesame oil
  • 1 tsp Mustard seeds
  • 2 tsp White urad dhal (Bengal gram)
  • 1 tsp Hing/asafoetida
  • 5 leaves Curry leaves optional
Prep Time 5-8 minutes
Cook Time 20 - 30 minutes
Servings
servings
Ingredients
  • 4 big vine ripe tomatoes 6-8 small tomatoes
  • 1/2 large onion, roughly chopped or 1 medium onion
  • 8 red chilies reduce/add for heat; can also use 1 or 2 tbsp chili powder instead
  • 1 tsp Salt
For Seasoning
  • 3 tbsp oil light tasting olive oil/avocado oil/sesame oil
  • 1 tsp Mustard seeds
  • 2 tsp White urad dhal (Bengal gram)
  • 1 tsp Hing/asafoetida
  • 5 leaves Curry leaves optional
Instructions
  1. Roughly chop the tomatoes and the onions
  2. Get the seasoning ingredients ready
  3. Blend the tomatoes, onions, and the chilies in a mixie/blender
  4. Heat the oil in a kadai/vaanali/pan
  5. When the oil is hot, add the mustard seeds and let them pop; add the urad dhal and the hing
  6. Pour the onion+tomato+chili blend, add the salt and reduce the heat
  7. Cook on reduced heat (between low and medium so it doesn't splatter), stirring the mix every few minutes so it doesn't stick
  8. Chutney is done when the oil starts to separate and oozes from the sides
  9. Serve with hot steaming idlis!
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