Tomato Onion Chutney | Thakkali Vengayam Chutney
Spicy and Tangy Indian Chutney made by roasting the onions and tomato well in a kadai and then grinding them into a smooth paste.In association with Preethi Kitchen Appliances
Thakkali Vengayam Chutney also known as the Tomato Onion Chutney is a favorite accompaniment with Dosa's, Idli's, Upma’s, Parathas, 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. Traditionally to make the Thakkali Vengayam Chutney recipe, sesame oil is used for seasoning and sauteing, thus enhancing its flavor. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.
If you like this recipe, you can also try other Chutney Recipes such as
- 4 Tomatoes
- 1/2 cup Pearl onions (Sambar Onions)
- 1 Green Chilli
- 1/4 teaspoon Asafoetida (hing) , (optional)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Sesame oil , or vegetable oil
- Salt , to taste Ingredients for seasoning
- 1 teaspoon Sesame oil
- 1/2 teaspoon Mustard seeds , or vegetable oil
- 1 teaspoon White Urad Dal (Split)
- 4 Curry leaves
Directions for Tomato Onion Chutney | Thakkali Vengayam Chutney
To begin making the Thakkali Vengayam Chutney recipe, heat oil in a small pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, green chilli, salt, 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 then grind into a smooth paste.
Heat oil in another small pan; add mustard seeds, urad dal and curry leaves and allow it to crackle. Stir for a few seconds until the urad dal is browned. Pour this seasoning over the ground tomato onion chutney and give it a good stir.
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