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!
Servings Prep Time
4servings 5-8minutes
Cook Time
20 – 30 minutes
Servings Prep Time
4servings 5-8minutes
Cook Time
20 – 30 minutes
Ingredients
  • 4 big vine ripe tomatoes6-8 small tomatoes
  • 1/2 large onion, roughly choppedor 1 medium onion
  • 8 red chiliesreduce/add for heat; can also use 1 or 2 tbsp chili powder instead
  • 1tsp Salt
For Seasoning
  • 3tbsp oillight tasting olive oil/avocado oil/sesame oil
  • 1tsp Mustard seeds
  • 2tsp White urad dhal (Bengal gram)
  • 1tsp Hing/asafoetida
  • 5leaves Curry leavesoptional
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!