Tomato - Small Onion Chutney

Tomato-Onion Chutney is one of the tastiest chutneys you can have for idly/dosa/upma etc. There are many ways this chutney can be prepared. This version of tomato-onion chutney uses small onions instead of big onions and that adds up more flavor to this chutney. Garlic is an optional ingredient here.

Ingredients:

Tomatoes – 3 (Ripe), cut to big pieces

S.Onions – 4

Garlic – 2 pods (this is optional)

G.chillies – 3

Turmeric Powder – ½ tsp

Salt – 2 tsp

Oil – 6 tsp

Roasted fenugreek powder – ¼ tsp (Optional)

Seasoning: Oil – 1tsp, mustard – 1 tsp, urud dhal – 1 tsp

Method:

1.       Raw grind – Tomatoes, S.Onions, Garlic (Optional), G.chillies, Turmeric Powder, Salt, without adding water and until tomato becomes a nice paste. 

2.       In a Kadai, add the seasoning ingredients and season.

3.       Pour the ground tomato paste to the above, and add about 4 tsp of oil & turmeric powder and mix well.

4.       Completely sim the flame and close the kadai with a plate and allow the tomato to cook.

5.       Cook until the raw smell of the tomato goes and all the water in the tomato evaporates. The oil should ooze out from the corners. When done, the tomato paste turns into thick tomato gravy devoid of water. In between it is essential to open the lid and stir regularly to avoid burning. If oil is less, add 1-2 tsp of oil, mix and immediately close the lid.

6.       Once tomato is well cooked and turns very thick, remove from the stove and add a pinch of roasted fenugreek powder & mix well. (This step is optional, but value adds the taste).