Tomato Onion Chutney Recipe - Thakkali Vengayam Chutney
Give this lip smacking Tomato Onion Chutney Recipe recipe a try. It goes perfect along with dosa, idli, cheela's. It is simple to make and can also be used as a sandwich spread.
Thakkali Vengayam Chutney Recipe also known as the Tomato Onion Chutney is a favorite side dish that is made from fresh tomatoes. The tomatoes are roasted along with baby onions and green chillies and then ground into a chutney.
The Tomato Onion Chutney Recipe makes a perfect side dish recipe along with Dosa, Idli, Upma, Cheela or even works as a sandwich spread.
The sweet nature of the small onions enhances the taste of the Tomato Onion 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.
Serve the Tomato Onion Chutney Recipe along with Kanchipuram Masala Dosa Recipe and South Indian Filter Coffee for a delicious weekend breakfast
If you like this Tomato Onion Chutney Recipe, you can also try other Chutney Recipes such as
10 M
15 M
25 M
4 Servings
Ingredients
- 4 Tomatoes , roughly chopped
- 1/2 cup Pearl onions (Sambar Onions)
- 1 Green Chilli
- 1/4 teaspoon Asafoetida (hing) , (optional)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Sesame (Gingelly) Oil , or vegetable oil
- Salt , to taste Ingredients for seasoning
- 1 teaspoon Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds , or vegetable oil
- 1 teaspoon White Urad Dal (Split)
- 4 Curry leaves
How to make Tomato Onion Chutney Recipe - Thakkali Vengayam Chutney
To begin making the Tomato Onion Chutney Recipe, heat oil in a small pan; add the onions and sauté until soft and tender.
Once the onions are 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 Tomato Onion Chutney 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. Check the salt and spices and adjust to taste.
Serve the Tomato Onion Chutney Recipe along withKanchipuram Masala Dosa Recipe and South Indian Filter Coffee for a delicious weekend breakfast
