This is one tangy and creamy chutney, which can be enjoyed with dosas and grilled meats. It is slightly spicy, but will go well with both fried and baked snacks, starters and as excellent bread spread. Use it as a dip for your potato fries, sweet potato fries, baked squash dishes, fried fish recipes. A great condiment that matches well with a lot of main dishes! Another advantage of this is that, you can prepare it in advance and keep away in the refrigerator.
How to Make Onion Tomato Chutney
- Take a pan, pour oil and heat it.
- Add mustard seeds and fenugreek seeds and let them pop.
- Then add onions, tomatoes, ginger, chilies, curry leaves and sauté for 10 minutes on medium heat.
- Add the spice powders and salt and sauté until the raw smell of spices disappear.
- Add water, cover the pan with a lid and boil on simmering heat for 10 minutes.
- Serve hot with a dab of butter on top.
If you don't have tomatoes, add the pulp of a lemon sized ball of tamarind. To make the pulp, add 4 tablespoons of water and mix the tamarind well to get a pulp. Drain off the residue and take the pulp only. Then add 1 more chopped onion and garnish with coriander leaves. For a bit more heat, you can also add sliced pepper pickles into this chutney and enjoy a new version that is slightly tangy and spicy.