Tomato relish is the tangy and spicy chutney that you can replace with the coconut chutney if you have any cholesterol problem or if you are on diet and do not want to consume coconut.
You can use this tomato chutney for Dosa also for Idli.
It is also called as thakkali chutney in Tamil, as tomato called as thakkali in Tamil.
Chutneys are the important part of Indian cuisine. Chutneys are the easy part of Indian cooking recipes
Chutney plays a very important role in Indian meals. There are many types of chutneys which can be used either as a dip or as a sauce depending upon a type of food or snacks. The taste of chutney depends upon the ingredients used to make it.
This red tomato chutney (Onion chutney recipe) is a breakfast recipe easy to make and you can easily change its taste by altering the quantities of ingredients.
Here I have used equal quantity of tomatoes and onions but you can change the quantity as per your choice. In this recipe, I have not used tamarind but you can also add a small piece of tamarind to give a tangy taste to this breakfast recipe.
I have tempered the chutney with mustard seeds and asafoetida you can also add few curry leaves for tempering. If you are diet conscious, you can avoid tempering of the chutney.
In winter/monsoon, you can add some roasted sesame seeds to the chutney. It will give the nice aroma of sesame seeds and also enhance the nutritional value of the chutney.
You will also like Flax Seed Chutney Recipe.
|Course: Main Course (Chutney) Cuisine: South Indian|
»»» Equipment needed –
Wash the tomatoes. Chop onions and tomatoes roughly. No need of cutting then finely as we are going to blend them in a mixer.
Keep a pan on a stove for heating. Pour 1 to 2 teaspoon of oil in the pan. Add 1 to 2 teaspoon of urad dal in the oil and fry for a minute, till it’s color changes to golden.
Add 3 to 4 Dry red chilies to the pan. You can increase or decrease the number of red chilies as per your taste.
Then add chopped onions. Fry the onions for 3 to 4 minutes or till it’s color changes to light brown.
Add roughly chopped tomatoes and fry them. Add salt as per your taste. Cover the pan with a lid for 4 to 5 minutes.
Remove the lid and switch off the stove.
The tomatoes should be completely cooked. Otherwise, you will get a raw aroma of tomatoes.
Allow it to cool to the room temperature.
Grind the mixture in a chutney grinder. Pour the chutney into a bowl.
You can temper the chutney with mustard seeds, asafoetida, and curry leaves. If you are diet conscious and do not want to take extra oil in your chutney, you can avoid tempering. This chutney tastes heavenly even without tempering.
For tempering, keep a tadka pan on a stove. Pour 1 to 2 teaspoon of oil in it. When the oil is hot enough add 1 teaspoon of mustard seeds in it. Add 1/2 teaspoon of asafoetida powder and 5 to 6 curry leaves (optional).
You can also add 1 or 2 dry red chilies while tempering
Pour the oil on chutney.
Your yummy, tangy spicy chutney is ready to eat. Serve it with Dosa or Idli.
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