Onion Tomato Chutney

I absolutely beloved the fiery reddish chutney which accompanies dosa/idli inwards South Indian restaurants.Somehow I never tried it at dwelling house since Ajay exclusively prefers coconut chutney.Even at dwelling house,amma ever made chutney alongside kokosnoot.But I badly wanted to try making the cherry chutney then I asked Selvi,my home assistance if she knows to get in.This is her recipe and believe me,it's awesome.

Most recipes phone call for either Onions or Tomatoes but this ane uses both.I similar to couple it with idli more often than not because the estrus of the chutney perfectly balances the bland gustation of the idli.It tastes delicious amongst Ghee Dosa besides.

Onion Tomato Chutney

Ingredients

Oil - two tsp
Channa Dal - 1 tsp
Red chillies - iv-five,depending on your estrus preference
Onion - ane,sliced
Curry leaves - i sprig
Tomatoes - 3 medium,chopped
Salt to gustatory modality
Jaggery - a pocket-sized piece,most a tsp

Method

In a kadai add oil too saute channa dal till gold brownish.
Add the chillies and saute for a minute.
Remove the dal too chillies too continue aside.
In the same pan add onions in addition to curry leaves too saute till the color changes to gilded brown(virtually 5 minutes on low-medium flame).
Mix inwards the tomatoes in addition to cook till the tomatoes soften too become pulpy(near five minutes).
Switch off the flaming too add salt to gustatory modality together with jaggery.
Grind to a slightly coarse paste inwards the mixer shock - the consistency of the chutney depends on your preference.I like it not to be besides smooth amongst a chip of texture.
You can serve it equally is or add a tadka of mustard seeds and curry leaves in fossil oil.

Step past step Method

In a kadai add fossil oil as well as 

saute channa dal 

till golden dark-brown.

Add the chillies together with saute for a infinitesimal.

Remove the dal in addition to chillies too continue aside.

In the same pan add onions too curry leaves in addition to saute till the colour changes to aureate dark-brown

(most 5 minutes on low-medium fire).

Mix inward the tomatoes as well as cook till the tomatoes soften and get pulpy

(almost five minutes).

Switch off the flaming too add salt to gustatory modality in addition to jaggery.

Grind to a slightly coarse paste inward the mixer jar - the consistency of the chutney depends on your preference.I like it non to live besides polish amongst a bit of texture.

You tin can serve it equally is or add together a tadka of mustard seeds together with curry leaves inwards petroleum.

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