Tomato Onion Chutney

Ripe red tomatoes blended with onions and sautéed to perfection will be the right definition for this heart warming chutney. Or if you are on the look out for a tomato chutney that fairs well with a week's shelf life I highly recommend to try this one..

Ingredients

Ripe tomatoes (less sour variety will be better) - 1/2 kg
Big onions - 3 nos or 1/4 kg, sliced thin lengthwise
Garlic - 5-6 cloves
Red chilly powder- 1 1/2 - 2 tbsp or acc to your spice level
Dhania/coriander powder- atbsp
Oil- 2-3 tbsps

To Season:

Oil- 1 tbsp
Mustard seeds
Hing / Kayapodi- 1/4 tsp
Curry leaves - 2 sprigs
Salt- to taste

Step by step method



Dice tomatoes




Sauté onions in 2-3 tbsp oil for a few minutes adding salt.




Addition of salt accelerates caramelizing. Add garlic cloves. Continue until onions turn golden brown.




Dump in the tomato pieces and cook.




Yes, the tomatoes let out water while cooking and become pulpy. You need not add water at any point of  sautéing this chutney A bit of spluttering would happen which is quite normal. See to it you use a large kadai.




Continue to sauté in medium flame for a few more minutes until the water evaporates and the tomato onion mixture gets mushy and cooked. Remove from fire.

Cool and blend to a smooth paste. Add the oil to season in the same kadai, splutter the mustard seeds followed by hing and curry leaves. Switch off the flame and add the powders (chilly powder and dhania).This is to prevent charring of the powders. Stir in the paste immediately, put on the flame to medium.Check salt. Remove from fire when the oil separates and the chutney thickens.

Serve warm with Dosa or Hot idlies drizzled with sesame seed oil. I love this that way :).Coconut oil fairs well too.

• Note:
• Let the tomatoes be ripe and red. The chutney would have that red hot colour and tastes perfect.
• The kadai you choose can be non-stick and large as spluttering happens towards the later end.
• The chutney keeps well in fridge for 2 weeks or even more if sautéed well enough!
• Add oil liberally ; upto 4 tbsps (this chutney demands a bit more oil ) during the first part of sautéing itself .Then only the oil separates well after the second part (seasoning).
• Half of the total amount can be substituted with gingelly seed oil too.
• This comfortably adapts both the Tamil and Kerala cuisine as  Thakkali Vengaya Chutney and  Thakkali Ulli Chammanthi :)

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