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 and the list is long but you get the hang of it. Don’t you?
Here are some of my favorite chutneys:
- Dhaniya-tamatar(tomato-coriander) Chutney : which is best with sandwiches, pakoras (fritters) and even chappatis
- Mungfali (Peanut) chutney : Which makes an amazing pair with idlis, dosas, appe or anything South Indian
This is a recipe of another favorite of mine. My tamatar-pyaz (Tomato-Onion) chutney. This is the south Indian version as it is tempered with mustard seeds and curry leaves. Hope you love it as well.
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
- Non-stick pan
- Take a pan and keep it on medium flame. Add in a tablespoon of oil and let it heat.
- In the meantime, roughly chop the onion.
- Add in the mustard seeds to the pan and let them crackle.
- Add in the curry leaves, asafetida, and slit green chillis.
- Add in the roughly chopped onions to the pan and let them caramelize and get brown. This might take 3-4 minutes. Keep stirring constantly.
- Chop the tomatoes and add them to the pan once the onions are cooked.
- Add in salt and 1-2 tablespoons of water, if needed.
- Let the mix cook for 4-5 minutes till the tomatoes get mushy and cook properly.
- Take this off the flame and let them cool for about 5 minutes.
- Grind this in a grinder and serve with hot idlis/dosas.