I enjoy all kinds of chutneys, some with dosa-idly, some with rice. Onion chutney is quite common in South India where the small onions or Shallots are widely used. Shallots give onion chutney a sharper taste. The best part about this chutney is that it doesn’t need any coconut. Hence it comes to my rescue when I do not have any coconut. (Also when I just don’t want to take the pain to grate coconut!)
A twist to onion chutney, this Onion-Tomato chutney, I learnt from my Mom in law and Grandma when they visited us. She had made it one morning for breakfast as a side for dosa. I couldn’t stop having hot dosas one after the other until I realised I was late for work!
Onion – 2 large (if using shallots – 15-20 numbers)
Tomato – 1 medium
Oil – 1 tbsp
Dry red chilli – 3 (or as per taste)
Tamarind – 1 small ball
Curry leaves – 7-8
How I prepare:
1. Roughly chop the onions (or shallots) and tomato.
2. Take oil in a pan, first fry the onions, red chillies, curry leaves. Chillies can be increased or decreased depending on the heat you can take.
3. After 2-3 minutes, add the tomatoes and fry for another minute.
4. Let the mixture cool and then grind with tamarind and salt. Water is not required.
Tastes best when the onions and everything else is fried in coconut oil! (Taste buds of a Malayali😜) Serve with dosa, idly, appam or even rice. You may also temper or season the chutney with mustard seeds, red chillies and curry leaves and enhance the taste.