Chatpati Tamatar - Pyaz ki Chutney (Tangy Tomato - Onion Chutney)
This is a versatile South Indian chutney which can be served with idly, Dosa or Vada. Its really easy to make and can be stored in the fridge for 2 3 days.
Ingredients
| Oil | 1 Tablespoon | |
| Asafoetida | 1 Pinch | |
| Dry red chilies | 2 (according to taste) | |
| Garlic | 4 Clove (20 gm) | |
| Onions | 1 , sliced | |
| Tomato | 2 , cubed | |
| Salt | To Taste | |
| For tempering | ||
| Oil | 1 Teaspoon | |
| Mustard seeds | 1/4 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Curry leaves | 5 |
Directions
MAKING
1. In a skillet, heat the oil and add in the dry red chillies, asafoetida, garlic and onions. Fry until the onion is light golden brown and soft.
2. Add in the tomatoes and season with salt. Mix well and cook until the tomatoes are soft and the mixture is moist. Remove from the stove and set aside to cool.
3. In a blender, add in the mixture and blend well until smooth.
4. Into the same skillet, heat oil and temper with cumin seeds, mustard seeds and curry leaves. Add in the chutney and turn off the stove.
SERVING
5. Serve chutney with dosa, idli or vada.
Recipe Summary
Nutrition Facts
Serving size
Calories 84Calories from Fat 48
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 104 mg4.33%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1 g4%
Sugars 3 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
