Onion/Tomato Chutney

This was one of the dishes that I made as a side dish for the Dosai. This recipe is from my MIL and is easy to make and yummy!

Ingredients
Red Onion (Vengayam) - 2.5 cups of onion chopped into medium size
Tomatoes (thakkali) - 2 whole tomatoes chopped into medium size
Asofoetida powder (Perungaya podi) - 1/4 teaspoon
Turmeric powder (Manjal podi) - 1/4 teaspoon
Salt - less than 1/4 teaspoon
Vegetable/Canola Oil (Ennai) - 1.5 teaspoons
Green Chillies (pachai milagai)- 2-3
Mustard (kadugu) - 1 teaspoon
Coconut shreds (thengai thuruval) - 3-4 teaspoons

Heat Oil in a non stick pan. Add Asofoetida powder and sprinkle the turmeric powder.
Add the green chillies and fry well. Then, add the chopped onions and let the onions cook on medium heat till they are golden brown.

Note: When chopping the tomatoes, make sure you remove the seeds from it.
Now, add the tomatoes and saute intermittently till both the onions and the tomatoes are cooked well. Turn off the heat and add the coconut shreds and mix well.
Let it cool down for about 15-20 minutes.

Grind the cooled ingredients into a paste using a Mixer/Blender.
Empty the contents to a bowl. Add salt to taste and mix well.
Heat oil in a small pan, add mustard seeds and let them pop.
Garnish the "Chutney" with the mustard seeds.



Onion/Tomato chutney goes well with most tiffin items like Dosai, Idlis, Adai and Chapathi.

Serving Size: 4