Onion Tomato Chutney
Popularly called the dosa red chutney because it pairs so well with dosas — this tangy, spicy onion and tomato chutney also goes with idlis, parathas, lemon rice, and more. Most authentic versions include coconut for extra body.
Ingredients
- For the chutney: tomatoes – 2 medium, finely chopped
- Onion – 1 medium, finely chopped
- Coconut – 1/4 cup, grated
- Ginger – 1-inch piece, chopped or grated
- Garlic – 2 cloves, chopped
- Tamarind paste – 2 teaspoons
- Turmeric powder – 1 teaspoon
- Urad dal – 1 teaspoon
- Dried red chillies – 4, broken without the stem
- Salt – to taste
- Oil – 2 teaspoon
- For tempering: tomatoes – 2 medium, finely chopped
- Oil – 2 teaspoon
- Mustard seeds – 1 teaspoon
- Urad dal – 1/2 teaspoon
- Dried red chillies – 2 whole
- Curry leaves – 7 to 8
Method
- 1
Heat oil in a pan; once hot, add urad dal and dried red chillies and roast till golden and fragrant.
- 2
Add ginger, garlic and onion; sauté till soft and translucent. Add tomatoes and cook till mushy.
- 3
Add turmeric and tamarind paste dissolved in water (mixed well to avoid lumps). Add the coconut and stir to combine.
- 4
Once softened, turn off the heat and cool completely at room temperature. Blend to a smooth paste, adding water for consistency.
- 5
For tempering, heat oil, add mustard seeds and let them splutter, then urad dal, dried red chillies and curry leaves. Pour over the chutney and garnish with fresh curry leaves.
