Onion tomato garlic chutney recipe

Onion tomato garlic chutney is very different in terms of flavour and texture. The flavor and spiciness is just right to go with idli dosa.

Yesterday my MIL was telling about this chutney and sounded great. Today I had idli for breakfast in the menu. So I thought I will make it today itself. I was expecting a different flavour but then realized it was similar to onion tomato chutney except for the garlic and the ratio. Yet it was a very good change and it was delicious too. The taste is different even if its a one ingredient change.

I ground it smooth, but you can grind coarsely for a different flavour and taste. Also I sauteed very well, but slight sauteeing is enough. I was all of a sudden thinking it is same onion tomato chutney, why I thought it was different to try, I don't know. But after I ground, it was a good change from the usual ones.

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5 from 1 vote

Onion tomato garlic chutney recipe

Onion tomato garlic chutney is very different in terms of flavour and texture. The flavor and spiciness is just right to go with idli dosa.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• 10 Small onions
• 1 Small tomato
• 8 garlic small vareity
• 2 tablespoon chana dal
• 2 tablespoon coconut grated
• 7 Dry red chillies
• ⅛ teaspoon asafoetida

To temper

• 2 teaspoon Oil
• 1 teaspoon Oil
• ½ teaspoon Mustard
• 1 sprig curry leaves

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Instructions

• Gather all ingredients. First heat kadai and roast asafoetida, chana dal and red chilli in medium flame. Keep aside.
• Temper by spluttering mustard  followed by urad dal and curry leaves. Pour in the serving bowl.
• In the same kadai, add 2 teaspoon oil, roughly chopped garlic and onion. give it a fry for 2 minutes.
• Add chopped tomatoes and sautee for a minute so that they turn soft.
• Cool down everything and first place red chilli, chana dal, asafoetida and salt in a mixie.
• Powder it and top it with sauteed onion, tomato, garlic. Add little water and grind to a fairly smooth chutney. Mix with tempered item.

Notes

• Instead of tomato, you can add a pinch of tamarind too.
• I used small sized shallots/ small onions. Use the stepwise picture for reference. 

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Onion tomato garlic chutney method:

1. Gather all ingredients. First heat kadai, roast asafoetida, chana dal and red chilli in medium flame. Keep aside.
2. Temper by spluttering mustard followed by urad dal and curry leaves. Pour in the serving bowl. In the same kadai, add 2 teaspoon oil, roughly chopped garlic and onion. give it a fry for 1 minute.
3. Add chopped tomatoes and sautee for a minute so that they turn soft.
4. Cool down everything and first place red chilli, chana dal, asafoetida, coconut and salt in a mixie.
5. Powder it and top it with sauteed onion, tomato, garlic. Add little water and grind to a fairly smooth chutney. Mix with tempered item.

Serve with hot idli or dosa best.