A favorite accompaniment with dosa’s, idli’s, upma’s, a sandwich spread and anything you want to experiment it with. The sweet nature of the small onions enhances the taste of the chutney. If small onions are not available, regular red onions can be used. The sesame oil used for seasoning and sautéing enhances the flavor as well. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.

Makes: 2 cups
Cooking time: 10 minutes
Preparation Time: 15 minutes

Ingredients to be ground to paste

• 2 cups of chopped tomatoes
• ½ cup small onions or ½ cup chopped regular onions
• 1 green chilli
• ¼ teaspoon asafoetida
• ½ teaspoon turmeric powder
• 1 tablespoon of sesame oil/vegetable oil/sunflower oil

Ingredients for seasoning

• 1 teaspoon of sesame oil/vegetable oil/sunflower oil
• ½ teaspoon mustard seeds
• 4 curry leaves
• 1 tablespoon of chopped coriander leaves
• Salt to taste

Method

Heat oil in a pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, green chilli, asafoetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.

Allow the mixture to cool and grind into a smooth paste.

Heat oil small pan; add mustard seeds and curry leaves. Allow it to crackle.

Add the seasoning to the ground tomato onion paste. Add salt to taste and mix well.

Garnish with coriander leaves.