Tomato and Onion Chutney

Prep and Cooking Time: 25 min.

Ingredients:

1 Medium Indian Onion or Red Shallot Finely Chopped

2 Medium Tomatoes Finely Chopped

2 tbsp Fresh Coconut or Desiccated

1 Inch Ginger Finely Chopped

A Small Piece of Tamarind (Āmalī)

2 Dry Red Chillies

1 tbsp Chana Dal (Split Bengal Gram)

1 tbsp Urad Dal (Split Black Gram)

¼ tsp Asafoetida (Hing)

¼ tsp Turmeric Powder

1 tsp Kashmiri Red Chilli Powder

2 tbsp Coconut Oil

⅛ tsp Sugar

Salt to taste

For Tempering:

8-10 Curry Leaves

1 Dry Kashmiri Red Chilli

1 tbsp Roasted Dariya (Roasted Bengal Gram)

1 tsp Mustard Seeds

¼ tsp Asafoetida (Hing)

2 tsp Kashmiri Red Chilli Powder

1½ tbsp Coconut Oil

Method:

1. Add the dry red chillies, chana dal, and urad dal with 1 tbsp oil on low heat, stirring for 2 minutes. Then add the coconut and cook until lightly golden, stirring consistently; then remove to a plate.

2. Add the rest of the oil with the onions and asafoetida, sauté until the onions go light brown, then add the ginger and sauté for a minute or two.

3. Add the coconut mixture, tomatoes, tamarind, sugar, and salt. Cook until the tomatoes are soft and mushy, then let it cool.

4. Blend the chutney to a smooth, grainy consistency, then transfer it to a bowl, adjust the taste, and set aside.

5. Heat the oil in a small pan with the dry chilli; add the mustard seeds, curry leaves, and roasted dariya and let them splutter for 30 seconds. Then add the asafoetida and red chilli powder, pour over the chutney with 2 tbsp of water, and mix well.

6. Sauté for 2 minutes on high heat, stirring consistently, then cool down.

• Enjoy it with dosa, uttapam, idli sambar, or medu vada

NB:

• Store in an airtight container in the refrigerator. It will last for 3-4 days.

• If you do not get Roasted Dariya, use Chana Dal for tempering.

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Tomato and Onion Chutney | The Rasoi Recipes