Easy Recipe For Onion Tomato Chutney To Pair With South Indian Dishes
Are you bored of having South Indian fare with the same old coconut chutney? Here's an easy way to add a tangy twist to idlis, dosas or uttapas! This South Indian recipe for onion tomato chutney is a delicious alternative to coconut chutney. All you need is an electric mixer grinder and you can prepare a flavourful, simple vegan chutney to enjoy along with your favourite South Indian breakfast!
Heat 1 tbsp. of oil in a pan.
Once the oil is hot, sauté the chopped onion and tomatoes for 5-6 minutes in the pan.
Add fresh coriander, tamarind paste and dry red chillies and cook for another 3-4 minutes. Take the pan off the stove and let the mixture cool.
Blend the cooled mixture in your Kenstar mixer grinder with a pinch of hing and salt. Add a little water to reach a smooth chutney consistency. Keep the chutney aside in a serving bowl.
Now heat oil for tempering in a pan. Add urad dal, mustard seeds and curry leaves to the hot oil and fry until the dal turns golden brown and there’s a flavourful aroma.
Pour the tempered oil over the chutney. Your tangy onion tomato chutney is ready to be served with idli, dosa or uttapam!
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