Tomato Onion Chutney always come to my rescue when I am at a loss on deciding the side dish. Tomatoes and onions are a sure find in the pantry, also quick and easy to make, no wonder it gets its nick name ‘Bachelor’s Chutney’ in many households. Spread on bread or as a dip for chips or just attack it with a snack. Works great either ways!
Prep time: 5 mins; Cooking time: 10 mins; Serves: 4
- Tomatoes – 4 big
- Onions – 4 medium
- Green Chilies – 2
- Whole red chilly – 1
- Udad dal – 2 tsp
- Mustard seeds – 1/4 tsp
- Fenugreek seeds – 1/4 tsp
- Turmeric powder – 1/6 tsp
- Asafoetida / Hing powder – a pinch
- Sesame seed Oil – 1 tbsp
- Rock Salt – to taste
- Coriander / Cilantro leaves – 1 tbsp
1. Chop the onions, tomatoes and the green chilly roughly into big pieces.
2. Heat oil in a wok, add mustard seeds, once they crackle, add fenugreek seeds, udad dal, whole red chilly, finely chopped green chilies, turmeric powder, hing powder and fry till light brown.Now in go the onions, sauteed till translucent and then the tomatoes. Cover the wok with a lid and cook till tomatoes are well done. Let it cool down completely.
3. Pulse this mixture coarsely in a blender. Garnish with chopped Coriander / Cilantro leaves.
1. I use the local country variety tomatoes which give a lovely red colour and tang to the chutney. Wine ripe tomatoes are a good choice too.
2. Take care not to over brown the fenugreek seeds as they may turn bitter.
3. Coarsely grinding the chutney gives a nice texture.