It’s a super easy and yummy chutney which can be made all year round, as tomatoes and onion are readily available.
This chutney is inspired from my delicious and healthy south Indian breakfast, during my college days spend at Manipal.
I prefer to use ripe wine tomatoes and red onion with fresh Indian ginger, as each of the three ingredients have their own subtle flavour and when they fall together, just taste awesome.
I personally prefer to use fresh coconut, just to soothe and neutralise the strong flavours of any of the above ingredient, and to add a lovely creamy texture to the chutney.
If you prefer bit of heat, one can add green chillies.In my recipe, I have not not used any green chillies and it delicious.
All the ingredients of the chutney will be readily available at any Asian or Indian grocery store in UK.
Tomato Onion Chutney
Ingredients
- 2 tsp olive oil
- 1-2 green chillies (optional)
- 1 onion finely chopped
- 1 inch ginger finely chopped
- 2 tomato finely chopped
- ¼ tsp turmeric
- ½ tsp salt
- ¼ cup coconut fresh / desiccated
FOR TEMPERING:
- 2 tsp olive oil
- 1 tsp mustard seeds / rai
- ½ tsp urad dal
- 2 kashmiri red chilli dried
- Few curry leaves
Instructions
- Firstly in a heavy bottom pan, heat 2 tsp of oil and add in 1 onion and 1 inch ginger. Sauté well.
- Now add 2 tomatoes and saute till tomatoes turn soft and mushy.
- Now add ¼ tsp turmeric and ½ tsp salt. Sauté well.
- Now add ¼ cup coconut and cool the mixture completely.
- Transfer it to the blender and blend to a smooth paste. Add water only if required.
- Now prepare the tempering by heating 2 tsp olive oil.
- Add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. Allow it to splutter.
- Pour the tempering over chutney.
- Serve this tomato onion chutney with poha, upma, idli, vada or dosa, absolutely flavoursome.
Leave a Reply