RESTAURANT STYLE ONION TOMATO CHUTNEY

Hello everyone

People who are fond of South Indian delicacies will definitely love this yummy onion tomato red chutney generally served with idly and dosa in restaurants. I too love to relish on these tangy chutney every time I make South Indian platter. These are flavour enhancer that goes well with plain dosa and idly too. Stepwise recipe is given below, hope you all will like it.

RESTAURANT STYLE ONION TOMATO RED CHUTNEY

Serves : 4-5

Time: 20 mins

Ingredients

2 big onions, finely sliced

2 big tomatoes , finely chopped

1 tbsp Chana dal

1 tbsp urad dal

1 spring curry leaves

1/4 tsp mustard seeds

1/4 tsp asafetida ( heeng)

1/2 tsp Kashmiri red chilli powder

1/8 tsp turmeric powder

1-2 green chillies or dry red chilies

1 tsp lemon juice

1 tsp oil

Salt to taste

For tempering:

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp urad dal

Pinch of asafetida ( heeng)

1 spring curry leaves

Method:

Heat oil in a wok, add heeng and mustard seed. Let it splutter then add Chana dal, fry till little golden then add urad dal sauté for 5 secs, or till it become aromatic and little golden, then add curry leaves and green or dry red chilies, again sauté for 1 min then add onion and tomatoes . Sauté for 5 mins then add red chilli powder , turmeric powder and salt. Cover it and let it cook till onions and tomatoes are nicely cooked and mushy. 

Now let it cool and then grind to a smooth paste using little water if required. Now add lemon juice in it and mix well.

Now for tempering, heat oil in a pan , add heeng and mustard seeds. Let it splutter then add curry leaves and urad dal ,let golden and crisp then pour on your prepared chutney and mix well. 

Your your finger licking yummy red chutney is ready to go with idly, dosa or uttapam.

You can increase or decrease the quantity of chilies and lemon juice as per your taste. Use nice red tomatoes and red chiles for good red colour of your chutney. Never fry Chana dal and urad dal together as Chana dal takes more time to cook and urad dal get browned in secs. So if you do so, end up with uncooked Chana dal and burnt urad dal.

 If you are not willing to make sambhar and other stuffs to complement your South Indian platter then this one is sure a heart winning quick and yummy side dish for you.

Hope you all will definitely give it a try and please pour your valuable comments and suggestions , they meant a lot.

Happy cooking....