Sweet , spicy,nutty tangy flavoured onion and tomato chutney can be best accompaniment to south Indian breakfast.
Preparation Time-5 min
Cooking Time-15 min
Onion- 1 med
Channa Dal- 1 Tbsp
Urid Dal- 1 tsp
Cumin Seeds-1/2 tsp
Garlic cloves- 3
Lemon Juice-1/2 lemon(as per taste)
Salt- to taste
Dry Red chilli- 2 (adjust to your taste)
Dry roast the dals on low heat till golden colour and set aside. Roast cumin and allow it to cool. Once cool grind them to a powder.( not too fine)
In a pan take 1 tsp oil and add roughly chopped onions cook till translucent. Chop garlic cloves and add it to the pan .Allow it to cook for 2 min or until the raw smell of garlic goes away.
Add chopped tomatoes with salt and turmeric. cook till all tomatoes are mushy. Turn off the gas and let it cool completely.
In a blender add the tomato mix and dal powder and blend it to a smooth chutney. Add lemon juice to the chutney
Mustard seeds- 1/4 tsp
Asafoetida/hing – pinch
Dry red chilli- 1-2
Curry leaves- Few
Cumin seeds-1/4 tsp (optional)
Heat oil in a pan , add mustard seeds once it crackle add chillies,curry leaves and fry till leaves are crisp. Now add Hing.
To the pan add the grated chutney mix and stir for 30 seconds on low flame. Serve with Idli, Dosa, Upma.