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

 

Video Link:

 

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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Milagai Chutney / Red Chilli Chutney

Feeling cold in this winter and want to have something spicy with idlis? Try this chutney which is also very easy and quick to make.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: ¾ cup

Ingredients:

Small Onion / Samabar Onion / Chinna Vengayam	1 cup
Garlic Pods	2
Red Chilli	2
Tamarind	½ gooseberry size
Salt	To taste
To Temper:
Gingelly / Sesame Oil	½ tbsp
Mustard Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	½ spring

Procedure:

1. Peel the skin of the onions and wash them, keep it aside.

2. Peel the skin of the garlic pods and keep it aside.

3. Grind the red chilli, tamarind and salt with little water using the mixie jar.

4. Then add the onion and garlic pods. Grind them into a fine paste with little water only.

5. Transfer the chutney into the serving bowl.

6. Heat the oil in a pan, add mustard seeds and wait for popping. Then add the urad dal and curry leaves. Saute for few seconds.

7. Pour this temper (From 6) into the chutney (From 5) and mix them well.

     Spicy and tangy chutney is ready to serve with hot idli and dosai.

    

     Click here for idli recipes and here for dosai recipes.

     Click here for more chutney recipes.

Note:

1. Adjust the spice level according to your taste.

2. If you have ammi (roller stone), grinding this chutney using ammi gives more attractive color.

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Sambar Onion / Chinna Vengaya Chutney

Ingredients:

Sambar Onion / Chinna Vengayam	1 cup
Red Chilli	1
Tamarind	Turkey Berry Size/ Sundakkai  size
Garlic Pods	5
Coconut	2 tbs (if grated)
Salt	As required
Oil	1 tes
To Temper
Oil	1tbs
Mustard Seeds	1 tes
Curry Leaves	1 spring
Asafoedita	1 tes

Procedure:

1. Heat the oil in a pan, add onion and fry till it becomes translucent.

2. Add red chilli, garlic, tamarind and salt. Fry for 2 mins.

3. Switch off the flame and add coconut. Allow them to cool down.

4. Grind them into fine paste with little water.

5. Heat oil in pan, add mustard seeds and wait for popping. Then add curry leaves and asafoedita. Mix this with chutney.

   Yummy and healthy chutney is ready. This goes well with idli and dosa.

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