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Main Course

Kerala Simple & Nice Onion Tomato Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 2 servings

1 nos Tomato — cut into small pieces, big
2 nos Onions — cut into small pieces, medium
2 nos Red chillies (Kollamulaku)
Garam masala powder A pinch
2 tbsp Coriander leaves — chopped
Oil — for frying
Salt, to taste

Preparation

Step 1
Heat 2 tbsp of oil in a pan or a kadai.
Step 2
Fry the red chillies, till they become dark in colour.
Step 3
Add onion and fry, till it becomes golden brown.
Step 4
Add tomato and sauté.
Step 5
Add a little water, if necessary.
Step 6
Add salt.
Step 7
Add garam masala.
Step 8
;- You can substitute it with a spoon full of sambar powder if you don`t like the taste of garam masala.
Step 9
Add coriander leaves.
Step 10
Grind them together into a paste.
Step 11
Garnish with the rest of the coriander leaves.
Step 12
Goes well with idlis and dosas.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Simple & Nice Onion Tomato Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 2 servings

1 nos Tomato — cut into small pieces, big
2 nos Onions — cut into small pieces, medium
2 nos Red chillies (Kollamulaku)
Garam masala powder A pinch
2 tbsp Coriander leaves — chopped
Oil — for frying
Salt, to taste

Preparation

Step 1
Heat 2 tbsp of oil in a pan or a kadai.
Step 2
Fry the red chillies, till they become dark in colour.
Step 3
Add onion and fry, till it becomes golden brown.
Step 4
Add tomato and sauté.
Step 5
Add a little water, if necessary.
Step 6
Add salt.
Step 7
Add garam masala.
Step 8
;- You can substitute it with a spoon full of sambar powder if you don`t like the taste of garam masala.
Step 9
Add coriander leaves.
Step 10
Grind them together into a paste.
Step 11
Garnish with the rest of the coriander leaves.
Step 12
Goes well with idlis and dosas.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.