Tomato onion chutney goes well with south Indian food. It is delectable and easy to make. My son is not an easy person to please but gave thumbs up to this recipe and enjoys it thoroughly.
| Serves | 4 Persons | |
| Preparation Time | 10 minutes | |
| Cooking Time | 10 minutes |
- ½ cup of grated coconut
- 1 cup of baby onions ( kerala onions)
- 1 medium sized chopped Tomato
- 2 -3 dried long red chillies
- 1 inch grated ginger
- 10 – 12 curry leaves
- Salt to taste
- 3 tbsp of coconut oil
- 4-5 tbsp of water
For tempering:
- ½ tsp of mustard seeds
- 1tbsp coconut oil
- 8 – 10 curry leaves
- Heat coconut oil in a pan, saute the onion and ginger for 2 min, add red chillies, curry leaves and salt.
- Add the chopped tomatoes and saute them. Cover the pan with a lid for 2 min.
- Wait to cool down.
- Grind it with coconut and water.
For tempering:
- Heat coconut oil in a small pan or kadai. Add mustard seeds, curry leaves and red chillies. Once the mustard seeds splutter, pour the chutney into the pan and heat it for just 2 minutes.
- Make sure the chutney does not boil to avoid curdling. For retaining the flavor, cover the pan with a lid after the flame is switched off. Let it cool outside or in a refrigerator before serving.
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