South Indian style spicy onion-tomato chutney, a side dish for idli and dosa. Simple, easy, gluten free and a vegan side dish.
Heat 1 teaspoon of oil in a skillet over medium high heat and add the dal and fry them until it turn golden brown. Add the red chillies and fry them for 30 seconds. Remove and keep aside.
In the same skillet, add the remaining oil and sauté the onions and garlic(if using) until they turn golden brown. Remove and keep aside.
Then add the cubed tomatoes and fry them on high heat. Do not let the tomatoes get soggy and mushy. Keep frying them until the skin wilts and it softens a bit.
Cool everything. Grind the dal and red chillies first. Then add the tomatoes, onion and garlic (if using). Grind it to a smooth paste. Add salt as needed and mix well.
For tempering: Heat oil in the skillet over medium high. As soon as the oil is hot, add the mustard seeds and let it crackle. Turn off the flame and then add the urad dal and curry leaves. Fry until the dal becomes golden brown. Th residual heat is enough to brown the dal.
Pour this mixture on the chutney and mix well.
Serve with idil, dosa or roti.
Sesame oil is preferred in this recipe. But if you don't have one, use any neutral oil.
Adjust the red chillies as per your spice preference. The amount mentioned in this recipe gives a medium spicy chutney.
To easily peel the shallots, immerse them in water for about 10 minutes. The skin comes off easily.
The nutrition info provided is for ¼ cup and it is approximate.
Onion Tomato Chutney https://www.themagicsaucepan.com/breakfast/chutney/onion-tomato-chutney-south-indian-style-chutney-for-idli-dosa