Tomato Onion Chutney | Thakkali Chammanthi
Tomato Onion Chutney is very simple, quick and super delicious. Usually, my MIL will grind all the ingredients raw and then cook. But, we like it prepared in reverse ;). Sauteing at the beginning brings out the sweetness of onion and tanginess of tomato and takes much less of your time, as compared to the other way of doing it. Whenever it’s prepared at home, I never had leftovers.
This Thakkali (tomato) chutney is our family favourite. Try this out and I’m sure, it will be yours too.
Note :
- You can increase or decrease the quantity of onion and tomato as per your liking.
How to make tomato onion chutney with step by step photos:
1. Heat oil in a pan. Saute onion, garlic, red chillies, salt and asafoetida till onions are translucent.
* Adding salt along with onion, helps ooze out its water and cook fast.
2. Add tomatoes and cook till its mushy. Turn off the flame and keep aside to cool down.
3. Put the mixture into a blender and grind into a smooth paste. No water is added.
4. Serve it with idli, dosa, chapati or rice.
Tomato Onion Chutney | Thakkali Chammanthi
Ingredients
- 2 cups Onion or 2 nos chopped roughly
- 2 cups Ripe tomatoes or 2 nos roughly chopped
- 2 nos Dried red chillies
- 1 tbsp Garlic chopped 2-3 cloves chopped
- 1 fat pinch Asafoetida / hing
- 3 tsp Gingelly oil
- salt to taste
Instructions
- Heat oil in a pan. Saute onion, garlic, red chillies, salt and asafoetida till onions are translucent.
- * Adding salt along with onion, helps ooze out its water and cook fast.
- Add tomatoes and cook till its mushy. Turn off the flame and keep aside to cool down.
- Put the mixture into a blender and grind into a smooth paste. No water is added.
- Serve it with idli, dosa, chapati or rice.
Notes
