I get bored eating the same chutneys every time I make idli or dosa. The same coconut chutney, or puttnala pappu chutney or palli (peanut) chutney. I used to make this chutney quite a lot before Arlo was born and before he started solids. For the past few months Arlo has wanted whatever we eat. Just roti won’t do, he wants a side of dal or curry or whatever we are eating. Same with idli. He wants a side of chutney or sambar. It’s so cute when he imitates us while having lunch or dinner. He still isn’t caught up to our spice level, but we are trying to get him there. So I take a little out for him before adding the green chilies or the red chilies or the chili powder. He loves it when I give him whatever we are eating. It’s easier that way and also simpler for me. Arlo isn’t a picky eater, he just won’t eat anything. But when he eats the little food, he gets so happy that I made his favorite.

I don’t really make Onion Tomato Chutney that much these days. I first ate it at my hostel when I was living in Chennai. They would make this every time with idli or dosa. So it was made around two to three times a week. The cooks at our hostel did not know how to speak Telugu or Hindi or English, the three languages I speak and I didn’t speak Tamil the only language they knew. So one morning when I was up early, I decided to see how they were making the chutney since I couldn’t understand what they were saying. It was quite easy to make it. They made it in two different ways and I choose the one that’s easy and quick. I like both the methods. It goes really well with rice too. It works as a side for dal, roti, idli or dosa. I usually make it really spicy. This time I made some sambar too but I don’t usually make sambar when I make this chutney.

Ingredients

Onion – 1 whole

Tomatoes – 3 (4 if not using cherry tomatoes)

Cherry Tomatoes – 10 (optional)

Green Chilies – 7 or 8 (Use less if you don’t want it too spicy)

Garlic – 1 whole pod

Ginger – 1-inch piece (optional)

Salt – As required

Turmeric – 1/4 teaspoon

Tamarind paste – 2 tablespoons (or Tamarind the size of a marble)

Oil – 2 tablespoons

Urad Dal – 1 tablespoon

Mustard Seeds – 1 tablespoon

Cumin Seeds – 1 tablespoon

Asafoetida – 1/4 teaspoon

For tadka:

Oil – 2 teaspoons

Urad Dal – 1 tablespoon

Mustard Seeds – 1 teaspoon

Asafoetida – 1/4 teaspoon

Cumin Seeds – 1 teaspoon

Curry Leaves – 4 or 5

How To Make

Step 1: In a pan, add the oil, once hot, add the urad dal, as they start to change color add, the mustard seeds. Once the mustard seeds start spluttering add the asafoetida and the cumin seeds.

Step 2: Now add ginger and garlic. Once they start to brown, add the green chilies and then add the onions. Fry them until they are transparent. Add turmeric and salt.

Step 3: Add the tomatoes and the tamarind mix them well. Fry them until they become mushy.

Step 4: Keep this aside, until it cools down.

Step 5: Once it cools down, add the contents into a blender jar. Puree it until its smooth.

Step 6: In a small pan add oil. Once hot, add urad dal, and then mustard seeds. As the mustard seeds start to splutter, add asafoetida and cumin seeds. Then add the curry leaves. Add it to the pureed chutney.

Step 7: Serve it with idli or dosa or rice.

Po