What is a South-Indian meal without chutney? ……… and even though most of us prefer the traditional coconut chutney to accompany our Idlis and Dosas, I equally love having all the other varieties of delightful South-Indian chutneys just as much!
Best thing about these Indian dips is that you can alter the taste any which way you like. Not a fan of garlic? No need to use it! Like your chutneys a tad bit sweet? Add a hint of jaggery for the beautiful, fragrant sweetness. In short, you can make your favorite chutney any way that you like.
This onion-tomato chutney is so delicious. Sweetness from the onions and sourness from the tomatoes & tamarind, come together to give an explosion of flavors in every bite you take. Next time you make South-Indian food, try making this scrumptious dip to accompany it, for sure. You can find the recipe for making dosas and sambhar from scratch, on my blog as well!
Give this very easy recipe a go and enjoy!!
– 2 tbsn oil
– 2-3 shallots (whole) or 1 onion, finely chopped
– 1 tomato, finely chopped
– 2 tbsn desiccated coconut
– 1 tsp urad dal (Split and de-husked black gram lentils)
– 1 tsp chana dal (Split Bengal gram lentils)
– A small piece of ginger, peeled and chopped
– 1 small piece of dry, seedless tamarind
– 1 clove of garlic, peeled and chopped
– A pinch of turmeric
– Salt to taste
For the tempering-
– 2 tsp oil
– 2 dry red chillies whole
– 1/2 tsp urad dal
– 4-5 curry leaves
– 1 tsp mustard seeds
– A pinch of asafoetida
– In a frying pan, heat some oil.
– Once the oil gets heated, add urad dal and chana dal and fry till both slightly change color.
– Add the shallots or your chopped onions and cook till they turn pink and translucent, for around 2 – 3 minutes.
– Next, add chopped ginger and garlic. Fry for about a minute.
– Throw in your chopped tomatoes and also salt and turmeric. Cook till the tomatoes soften completely.
– Add the coconut and combine it well with the mixture. Switch off the gas and let everything cool completely.
– Transfer the mixture to blender and grind along with the tamarind. Grind to a smooth paste.
– For the tempering, heat some oil. Once hot, add the asafoetida, mustard seeds, curry leaves and whole red chillies and fry for around half a minute. Add the urad dal next and fry till it slightly changes color. Switch off the gas and immediately add this tempering to your blended mixture. Serve at room temp. or chilled, with dosas, idlis or uttapams! Enjoy!