Onion tomato chutney recipe | How to make onion tomato chutney

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat the oil in a pan. Fry the chana dal, urad dal and dried red chilies over medium heat until light golden and aromatic, 2 to 3 minutes.
2. Add the cumin seeds, curry leaves, ginger and garlic and fry for 1 minute. Add the onions and sauté for 4 to 5 minutes, until translucent.
3. Stir in the tomatoes, salt and turmeric. Cook, covered if you like, until the tomatoes break down and turn mushy, 5 to 7 minutes more. Add a splash of water if the pan dries out.
4. Let it cool, then blend to a smooth or slightly coarse chutney, as you prefer. Taste and adjust the salt.
5. For the tempering, heat the oil in a small pan over medium heat. When it is medium hot, add the mustard seeds, urad dal, red chili and curry leaves, one after another. Fry until the lentils turn light golden and the curry leaves are crisp. Turn off the heat and add the asafoetida.
6. Pour the tempering over the chutney.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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