Tomato & Onion Chutney
A simple, healthy Indian tomato and onion chutney – tangy, mildly spiced, and perfect with dosa, idli or roti.
Ingredients
Equipment
Method
- Heat oil in a pan over medium heat. Add the dried red chillies and sauté for 30 seconds until slightly puffed, being careful not to burn them.
- Add the chopped onion. Cook until onions soften and begin turning light golden, about 2–3 minutes.
- Add the chopped tomatoes, turmeric powder (if using) and salt. Cook until tomatoes soften and turn mushy, about 5–7 minutes.
- Allow the mixture to cool slightly. Then transfer to a blender or use mortar-pestle and grind into a smooth or slightly coarse paste, as per your preference. Add a little water if chutney is too thick.
- Taste and adjust salt or spice, then serve with idli, dosa, roti or rice.
Notes
For milder flavour, reduce the number of chillies. This chutney stays fresh in a clean, airtight container in fridge for 2-3 days.