Chettinad Onion Tomato Chutney for Dosa/Idli/Pongal.
This chutney is one of my favourites. Its very simple and easy but one that I often make when I feel I want something tangy and spicy and rich!!! It uses simple everyday ingredients that one that throw in and pulse in a few minutes. I remember the delicious three chutney combination that they serve in Saravana Bhavan in Chennai. Crisp but not too soft, fragrant dosas served with tri colour chutnies – tomato, mint and thick white coconut. I was always partial to the tomato and the white chutney and would ask for seconds and often wonder how always the dosa gets done before the chutney does….It`s also a good side for Venn Pongal, rotis and even curd rice… Try it and you`ll love it.
1 Medium Onion.
4 Roma Tomatoes
4 red chillies.
3 spoons of light Coconut Milk.
Green Onions to garnish.
Mustard, Broken Urad Dhal, Curry Leaves.
- Chop the onions and tomatoes in to long slices.
- In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves.
- Saute for a few seconds and add the chopped onions.
- Saute again till the onions are pink and then add the tomatoes.
- Sprinkle sufficient salt and mix till the water is all reduced and the tomatoes are cooked well.
- Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
- Garnish with chopped cilantro and chopped spring onions for a burst of colour and flavour.
- Is an excellent accompaniment with Dosa, Idlies and Pongal.