Onion tomato garlic chutney recipe

Onion tomato garlic chutney is very different in terms of flavour and texture. The flavor and spiciness is just right to go with idli dosa.

Yesterday my MIL was telling about this chutney and sounded great. Today I had idli for breakfast in the menu. So I thought I will make it today itself. I was expecting a different flavour but then realized it was similar to onion tomato chutney except for the garlic and the ratio. Yet it was a very good change and it was delicious too. The taste is different even if its a one ingredient change.

I ground it smooth, but you can grind coarsely for a different flavour and taste. Also I sauteed very well, but slight sauteeing is enough. I was all of a sudden thinking it is same onion tomato chutney, why I thought it was different to try, I don’t know. But after I ground, it was a good change from the usual ones.

Onion tomato garlic chutney recipe

Onion tomato garlic chutney is very different in terms of flavour and texture. The flavor and spiciness is just right to go with idli dosa.

• 10 Small onions
• 7 Dry red chillies
• 1 Small tomato
• 8 garlic (small vareity)
• 1/8 tsp asafoetida

To temper

• 2 tsp Oil
• 1 tsp Oil
• 1/2 tsp Mustard
• 1 sprig curry leaves

1. Gather all ingredients. First heat kadai and roast asafoetida, chana dal and red chilli in medium flame. Keep aside.
2. Temper by spluttering mustard  followed by urad dal and curry leaves. Pour in the serving bowl.
3. In the same kadai, add 2 tsp oil, roughly chopped garlic and onion. give it a fry for 2 minutes.
4. Add chopped tomatoes and sautee for a minute so that they turn soft.
5. Cool down everything and first place red chilli, chana dal, asafoetida and salt in a mixie.
6. Powder it and top it with sauteed onion, tomato, garlic. Add little water and grind to a fairly smooth chutney. Mix with tempered item.

• Instead of tomato, you can add a pinch of tamarind too.
• I used small sized shallots/ small onions. Use the stepwise picture for reference. 

Onion tomato garlic chutney method:

1. Gather all ingredients. First heat kadai, roast asafoetida, chana dal and red chilli in medium flame. Keep aside.
2. Temper by spluttering mustard followed by urad dal and curry leaves. Pour in the serving bowl. In the same kadai, add 2 tsp oil, roughly chopped garlic and onion. give it a fry for 1 minute.
3. Add chopped tomatoes and sautee for a minute so that they turn soft.
4. Cool down everything and first place red chilli, chana dal, asafoetida and salt in a mixie.
5. Powder it and top it with sauteed onion, tomato, garlic. Add little water and grind to a fairly smooth chutney. Mix with tempered item.

Serve with hot idli or dosa best.

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