Onion Tomato Chutney

This is one of the most versatile chutneys I have ever made. Its super yummy and complements almost every staple dish, be it dosa, idli, paddu (or appe), paratha, akki roti and so on.

What do I need??

1/2 cup of chopped onions

1/2 cup of chopped tomatoes

2-3 whole red chillies 

5-6 curry leaves

1/2 teaspoon mustard seeds

1/4 teaspoon hing or asafoetida

1/4 teaspoon turmeric powder
1 tablespoon chana dal
1 tablespoon urad dal
2 tablespoon Oil

Salt to taste

What are the steps??

1. Heat the oil in a small pan. 

2. Once the mustard seeds crackle, add hing, curry leaves and  red chillies. Also add chana dal and urad dal.
2. Wait for the dals to be slightly brown and then add chopped onions. Sauté the onions on medium flame until they are soft. 
3. Now add tomatoes and fry until they are slightly soft. 
4. Add turmeric powder and salt to taste. Mix well.

5. Cool the mixture down and grind to a chutney consistency. Add a little water if needed. But not more than 1 tablespoon or so.

Serve with dosa, idli, paddu (or appe), parathas, or akki roti.

Any tips??

1. Add jaggery or sugar at step 4 along with salt, if you would like the chutney to be a sweet.

Til or sesame chutney with a twist

This is a lovely til chutney which goes well with parathas, especially methi parathas. This recipe has a  special twist. Wait for it!

What do I need??

6 tablespoons til or sesame seeds
3 tablespoons of chopped coriander
1 tablespoon tamarind pulp
1 tablespoon jaggery
1 teaspoon finely chopped green chillies
2 tablespoon finely chopped onion
1 pinch hing or asafoetida powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
2 tablespoon Oil
Salt to taste

What are the steps??

1. Dry roast the til until they are fragrant and light brown. Be careful not to burn them.

2. Once the roasted til have cooled down, add the til, tamarind pulp, coriander, jaggery, green chillies and salt to a grinder jar and grind to a fine paste. Add water as required.

This chutney is now ready to be served as it is. To add an extra flavour follow these steps.

1. Heat the oil in a small pan. Add the mustard seeds and let them crackle.
2. Add hing and chopped onions. Mix well.
3. Sauté the onions on medium flame until they are soft. Now switch of the heat and add turmeric and red chilly powder.
4. Add these sautéed onions to the chutney and mix well. Your chutney is ready to be served.

Serve with parathas, thalipeeth or akki roti.

Any tips??

1. Avoid red chilly in the last step if the chutney already has the right spice level.
2. Add aamchur or dry mango powder if tamarind pulp is not available.