A spicy tangy chutney which is gluten free and vegan. This recipe shows how to make an onion and tomato chutney.
Onion and Tomato Chutney
Course: SidesCuisine: IndianDifficulty: EasyServings
6
servingsTotal time
20
minutesA spicy tangy chutney which is gluten free and vegan.
Ingredients
Onions chopped – 2 cups
Tomatoes chopped – 1 cup
Dry Red chilies – 5-6
Cumin seeds – 1.5 tsp
Sal t- to taste
Oil – 2 tbsps.
Mustard seeds – 1 tsp
Black gram – 1 tsp
Curry leaves – a few
Tamarind – a small piece
Oil – 2 tsps.
Asafetida – a pinch
Directions
- Heat oil in a pan and sauté cumin seeds, red chilies, onion and then add tomato, tamarind and asafetida.
- Cool the mixture of the sautéed items.
- Add salt to taste and water as required. Grind it to a smooth consistency.
- Heat oil in a pan, add mustard seeds and let it crackle. Now add black gram and curry leaves.
- Swirl the seasoning to the ground chutney.
- Pair it with waffle Uthappam, Idli or Dosa.
