Onion Tomato Chutney Recipe - Restaurant Style | Vengayam Thakkali Chutney | Side dish for Idli Dosai

This is Restaurant style Onion Tomato Chutney recipe.  It is a perfect condiment to be served with Idli and Dosai.

Recipe Cuisine: South Indian| Recipe Category: Chutney

Preparation Time: 3 mins  | Cooking Time: 5 mins | Serves - 4

 

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Ingredients:

Big Onion – 4

Tomato – 1

Tamarind – Turkey Berry Size

Red Chilli – 5

Salt – As required

Coconut – ¼  cup

Oil – 1 tbsp

 

 Procedure:

1.  Peel the skin of the onion and wash them well. Cut them into small pieces.

2. Wash the tomato and cut it into small pieces.

3. Heat the oil in a pan, add onion and sauté till they become translucent.

4. Add red chillies and sauté for few mins.

5. Add chopped tomato and cook till they become mushy.

6. Add tamarind and salt. Mix them well and switch off the flame. Allow it to cool down completely.

7. Grind them into little coarse paste with little water.

    Yummy Hotel style onion tomato chutney is ready. Serve with hot  idli or dosai or adai etc.,

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Peerkangai Thol Chutney / Ridge Gourd Peel (skin) Chutney

Normally we throw away the skin of Ridge Gourd after peeling. However it has very high nutritional content which goes to the waster. This chutney using Ridge Gourd skin can avoid this wastage and the chutney is also tasty as well. Give it a shot.

Related Links:

1. Ridge Gourd Stir Fry

2. Peerkangai Kadaiyal

3. Peerkangai Kadalai Curry

4. Peerkangai Kuzhambu without Dal

5. Ridge Gourd Masiyal

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 Cup

Ingredients:

Ridge Gourd Skin / Peerkangai Thol	1 cup
Bengal Gram / Kadalai Paruppu	1 tbsp
Black Urad Dal	1 tbp
Red Chilli	2
Oil	2 tsp
Tamarind	Turkey berry size / Sundakkai size
Salt	As required
Grated Coconut or equivalent	¼ cup

Procedure:

1. Wash the ridge gourd 2-3 times with pure water.

2. Peel the skin of the ridge gourd using the peeler or knife.

3. Heat the oil in a pan, add urad dal and Bengal gram dal. Sauté till they become golden brown.

4. Add red chillies and sauté for few seconds.

5. Add the skin of the ridge gourd and sauté till the skin of the ridge gourd become crisp and raw smell goes off. Switch off the flame.

6. Allow it to cool down completetly. Add tamarind, coconut and salt.

7. Grind them into a little bit coarse paste using little water.

   Yummy and tasty ridge gourd peel chutney / Peerkangai thol thogayal is ready. Serve this chutney with Idly, dosai and rice also.

Note:

1. I have used both urad dal and channa dal. But you use either channa or urad dal alone also.

2. Adjust the red chillies according to your spice level.

3. If the ridge gourd peel is too long, cut it into small pieces and then use.

4. No need to temper. If you want to temper, temper with oil, mustard seeds and curry leaves.

5. You can also store the skins in the refrigerator and prepare the chutney at your convenience.

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Sundakkai Chutney / Turkey Berry Chutney Recipe

Even though sundakkai is very healthy, there are only very few recipes using it. Even if we use sundakkai in recipes, people usually take it out and keep it aside. Sundakkai chutney solves this problem as the sundakkai is completely ground into a paste and nobody would know it.  Everyone likes the taste and are surprised when told that the ingredient is sundakkai / Turkey Berry. All in my family loved this chutney.

I recommend this strongly for kids (and also elderly) because sundakkai is known for clearing the stomach worms and also control sugar levels.

Click HERE to view 40+ Chutney Recipes.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time : 10 mins |  Yields : 1 cup

Ingredients:

Green Turkey Berry / Pachai Sundakkai	1 cup
Oil	1 tbsp
Channa Dal/Kadalai Paruppu	1 tbsp
Red Chilli	2 or required
Tamarind	Turkey Berry Size
Grated Coconut	½ cup or equivalent
Salt	1 tsp or required

Procedure:

1. Wash and crush the turkey berries using mortal and pestle or paruppu mathu or any other heavy objects.

2. Immediately put them in a water to avoid darkening. Keep it aside.

3. Heat the oil in a pan, add channa dal and fry till they become golden colour.

4. Add red chillies and fry till they become crisp.

5. Add crushed turkey berries (from 2) and fry till they become pale in color. Switch off the flame.

6. Add tamarind, salt and coconut. Mix them well and allow it to cool down completely.

7. Grind them into fine paste using little water in a mixie jar.

    Delicious and yummy Sundakkai Chutney is ready. Serve with hot rice or Idly or Dosa.

Note:

1. Adjust the chilies according to your spice level.

2. Crush the sundakkai to overcome the bitterness taste of it.

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