Onion tomato chutney recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Onion - 1
  2. Tomato - 1
  3. Mustard seed - 1 teaspoon (tsp.)
  4. Split black gram - 1 teaspoon (tsp.)
  5. Shredded coconut - 1 teaspoon (tsp.)
  6. Sesame oil - 1 teaspoon (tsp.)
  7. Chili powder - 1 teaspoon (tsp.)
  8. Asafoetida powder - a pinch
  9. Salt - to taste.
  10. -- For tempering --
    1. Oil - 1 teaspoon (tsp.)
    2. Mustard seed - 1/2 teaspoon (tsp.)
    3. Curry leaf - 5

PREPARATION:

  1. Chop onion and tomato into fine pieces.
  2. Heat sesame oil in a pan add mustard seed, split black gram, once mustard seed stopped splattering. Add onion and sauté until they become translucent (golden brown).  Now tomato and sauté until the tomato becomes mushy. Now add the coconut and sauté for couple of minutes.
  3. Now add chili powder, asafoetida powder and sauté for few more minutes and cool this to room temperature.
  4. Once the tomato onion mixture cooled down grind them into fine paste by adding salt to taste. NOTE: you might add hot water if needed
  5. In a pan heat oil, add mustard seed, curry leaves. Sauté until the mustard seeds stop splattering and add to the ground tomato onion chutney and serve.

NOTES:

  1. Good to go with idly and dosai.



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