This Onion-Tomato Chutney (Tamatar – pyaz chutney) is one of my favorites to have with south Indian food. It is tempered with mustard seeds, curry leaves, and asafetida and is easy to make. Can you believe it gets made in under 10 minutes? I hope you try and love it as well.
Chutneys are such an important part of our food. They do wonders in enhancing the flavors of the food multifold. I swear by them and can’t have a few dishes without chutneys. Like idlis and dosas, appe, sandwiches, pakoras; the list is long but you get the hang of it. Don’t you?
Here are some of my other favorite chutneys that I keep making often:
- Tomato-Coriander(Tamatar-Dhaniya) Chutney: which is best with sandwiches, pakoras (fritters) and even chappatis
- Peanut(Mungfali) chutney : Which makes an amazing pair with idlis, dosas, appe or any other South Indian recipe
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
SERVINGS: 1 cup
DIFFICULTY SCALE: Low
- Onion – 1 large
- Tomatoes – 3
- Curry Leaves – a few
- Asafetida – a pinch
- Green chillis – 2, slit
- Mustard seeds – 1 teaspoon
- Vegetable oil – 1 tablespoon
- Salt – to taste
- Take a pan and keep it on medium flame. Add in a tablespoon of oil and let it heat.
- In the meantime, chop long and thin slices of an onion.
- Add in the mustard seeds to the pan and let them crackle.
- Now add in the curry leaves, asafetida, and slit green chillis.
- After 30 seconds, add in the roughly chopped onions to the pan and let them caramelize slightly. This might take 3-4 minutes. Keep stirring constantly.
6. Chop the tomatoes and add them to the pan once the onions are cooked.
7. Add in salt and 1-2 tablespoons of water, if needed.
8. Let the mix cook for 4-5 minutes till the tomatoes get mushy and cook properly.
9. Take this off the flame and let them cool for about 5 minutes.
10. Grind this in a grinder. Tamatar – pyaz chutney is ready.
Relish it with your idlis and dosas.