By: Payal
A tangy, spicy, and comforting chutney that pairs perfectly with dosa, idli, or even plain rice. This quick recipe brings authentic South Indian flavours straight to your kitchen.
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3 ripe tomatoes (chopped)
1 medium onion (sliced)
2–3 dried red chillies
3–4 garlic cloves
1 tbsp oil
1 tsp mustard seeds
A few curry leaves
Salt to taste
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Heat oil in a pan and sauté the dried red chillies and garlic until fragrant; this helps build a deep, smoky base for the chutney.
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Add the sliced onions and cook until soft and lightly golden, allowing their sweetness to balance the tanginess of the tomatoes.
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Add the chopped tomatoes with salt and cook until they turn soft and release their juices, forming a thick mixture.
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Allow the mixture to cool slightly, then blend into a smooth or slightly coarse paste, depending on your preferred texture.
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In a small pan, prepare the tempering with mustard seeds and curry leaves, then pour it over the chutney for the final authentic South Indian touch.
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