Onion tomato chutney recipe with coconut, recipe with step by step pictures and video. I have posted onion tomato chutney recipe very long back using chutney dal. Sometimes a small variation in the ingredient will give a twist in the taste. I wanted to try the onion tomato chutney with the addition of coconut and tried it last week for breakfast. Everyone at home liked the taste and personally i find it nice and different from the usual one. So i thought i will share the easy onion tomato recipe in Jeyashri’s kitchen.
Generally idlis are not much liked by kids at home. So i always end up making dosai only. But they all love Ragi dosa, whole wheat dosa, barley dosa too. So always i don’t make the dosa batter using idli rice. Usually molgapodi will be there available at home all the time. And kids don’t bother if i don’t make chutney for dosa. But personally for me, i love dosa | idli with chutney or sambar. So if i have time i will make Sambar or else i make Chutney only. One of my favorite chutney recipe is the simple Madurai street style Poondu chutney which i learnt from my mom. Even now i ask my mom to make this for me when i visit her.
Onion Tomato chutney
Ingredients
- 15 Small onions
- 4-5 Red chili
- Asafoetida a pinch
- 1 Tomato
- 1 tbsp Urad dal
- 3 tbsp Coconut
- 5 tbsp Oil
- Salt as needed
- 1/4 tbsp Mustard seeds
- Curry leaves few
Instructions
- In a pan add 3 tsp of oil.
- Add Urad dal, red chili and a pinch of asafoetida.
- Saute till the urad dal turns golden brown.
- Take this out from the pan.
- Peel the skin of the onions and roughly chop the tomatoes.
- I used small onions, if you are in a hurry go ahead with big onions. Use 1 big onion. But small onions gives a nice taste.
- In the same pan, add 1 tsp of oil and add the small onions.
- Cook till the onions gets cooked and turns slight golden brown colour.
- Now add the tomatoes.
- Cook till they turns mushy.
- Switch off the flame.
- Add the fresh coconut.
- Mix well.
- Take this out from the pan.
- Allow this to cool completely.
- Grind this into a fine paste along with the roasted urad dal and red chili.
- Add salt while grinding.
- Once done transfer to a serving bowl.
- Add little water to adjust the consistency.
- Temper mustard seeds and curry leaves in 1 tsp oil and add it to the chutney.
- Mix well.
- Onion tomato chutney is ready to serve.
- Serve with idli | dosa. This chutney goes well with chapathi too.
Video
Notes
- Instead of small onions we can add big onions too.
- Red chili can be adjusted according to your taste and preference.
- Urad dal can be replaced with channa dal in this onion tomato chutney recipe.
Method with step by step pictures :
- In a pan add 3 tsp of oil.
- Add Urad dal, red chili and a pinch of asafoetida.
- Saute till the urad dal turns golden brown.
- Take this out from the pan.
- Peel the skin of the onions and roughly chop the tomatoes.
- I used small onions, if you are in a hurry go ahead with big onions. Use 1 big onion. But small onions gives a nice taste.
- In the same pan, add 1 tsp of oil and add the small onions.
- Cook till the onions gets cooked and turns slight golden brown colour.
- Now add the tomatoes.
- Cook till they turns mushy.
- Switch off the flame.
- Add the fresh coconut.
- Mix well.
- Take this out from the pan.
- Allow this to cool completely.
- Grind this into a fine paste along with the roasted urad dal and red chili.
- Add salt while grinding.
- Once done transfer to a serving bowl.
- Add little water to adjust the consistency.
- Temper mustard seeds and curry leaves in 1 tsp oil and add it to the chutney.
- Mix well.
- Onion tomato chutney is ready to serve.
- Serve with idli | dosa. This chutney goes well with chapathi too.
- Instead of small onions we can add big onions too.
- Red chili can be adjusted according to your taste and preference.
- Urad dal can be replaced with channa dal in this onion tomato chutney recipe.
