Make Tomato and Onion Chutney

Chutney is an excellent accompaniment to Indian meals, plowman's lunches, sandwiches and any other savory dish you like to add a bit of sweetness and spice to. This tomato and onion chutney is not one for keeping––it's to be made for a meal to be eaten the same day, fresh and spicy.

Ingredients

  • 3 large tomatoes
  • 2 onions
  • 3-4 green chillies
  • 1 bunch coriander (cilantro) leaves
  • 3 sprigs of curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 cumin seeds
  • 1 tbsp oil
  • 1/2 garlic paste
  • 1-1/2 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 turmeric powder
  • 1/2 tsp sugar
  • A pinch hing (asafoetida)
  • 1/2 tsp groundnut powder (new crop peanut powder) (optional)
  • Salt to taste

Steps

  1. Cut the tomatoes, onions, and green chillies into small pieces.
  2. Heat the oil in the pan. Fry the mustard and cumin seeds for a minute.
  3. Add the hing, curry leaves, green chili and onions. Deep fry until...
  4. ... The onions turn brownish.
  5. Add the garlic paste continue frying.
  6. Add the chopped tomatoes and cook until the tomatoes get gravy.
  7. Add the red chili powder, turmeric, garam masala, sugar, salt and...
  8. ... The groundnut powder.
  9. Fry until the oil in the pan separates.
  10. Garnish with fresh coriander (cilantro) leaves.
  11. Serve with Cook Parathas or rice.
  12. Enjoy the delicious chutney!

Tips

  • Any leftover chutney can be stored in the fridge in an airtight container for up to one week.
  • Groundnut powder is an Indian grocery specialty made from new peanuts. It is quite spicy. You might be able to find it in a store stocking Indian ingredients, otherwise it can be purchased online. It can be left out if preferred.

Warnings

  • Avoid adding the groundnut powder if you or other diners have peanut allergies.

Things You'll Need

  • Cutting board and knife
  • Frying pan/skillet
  • Wooden spatula

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