Onion Tomato Chutney Indian Restaurant Style

Onion Tomato Chutney Indian Restaurant Style -

Sliced onions with green chilies and lemon wedges.Heat oil in another small pan;

Add the chopped tomatoes, chillis, salt and turmeric powder and cook until everything becomes soft and well incorporated.Now add ¼ cup coconut and cool the mixture.Heat 1 tablespoon of oil in a pan.

(at this point you can leave it like so and it's still super delicious.Heat oil in a frying pan on low heat and add chana dal, urad dal, hing, dry red chillies, cumin seeds, mustard seeds, garlic cloves, ginger, curry leaves, and green chilli.

Serve with idli, dosa, uttapam, or any other south indian breakfast.Furthermore add ¼ tsp turmeric, small piece tamarind and ½ tsp salt.Stir for a few seconds until the urad dal is browned.

When the oil becomes hot, reduce the heat to medium or low.This is a very versatile chutney that can go well with any snack, be it upma, idli, dosa, paniyaram or parathas, pakoras or cutlets.

1 small piece of tamarind.Once the oil is hot, add 2 cups chopped onions and 2 cups chopped tomatoes.Once it's cool down naturally, grind these in a mixer to a smooth paste along with salt and fenugreek powder.

Saute for a few seconds and pour the tempering over the tomato chutney.Firstly, in a large kadai heat 2 tsp of oil and saute 1 tsp urad dal, 4 dried red chilli to golden brown.