Onion Tomato Chutney For South Indian Dishes

       Onion Tomato Chutney is a popular accompaniment for South Indian dishes such as dosa, idli, uttapam, and vada. It adds a tangy and spicy flavor to the meal. Here's a simple recipe for Onion Tomato Chutney:

Ingredients:

• 2 medium-sized onions, chopped
• 2 medium-sized tomatoes, chopped
• 2-3 garlic cloves
• 2-3 dried red chilies (adjust according to your spice preference)
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• ½ teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 1 tablespoon oil
• Salt to taste
• Water as needed

Instructions:

1. Heat oil in a pan or skillet over medium heat.
2. Add mustard seeds and let them splutter.
3. Add urad dal and chana dal. Saute until they turn golden brown.
4. Add dried red chilies and asafoetida. Saute for a few seconds.
5. Add chopped onions and garlic cloves. Saute until the onions become translucent.
6. Add chopped tomatoes and cook until they turn soft and mushy.
7. Allow the mixture to cool down.
8. Transfer the cooled mixture to a blender or food processor. Add salt to taste.
9. Grind the mixture to a smooth paste, adding a little water if necessary to achieve the desired consistency.
10. Once the chutney is ground, transfer it back to the pan and cook for another 2-3 minutes to blend the flavors.
11. Remove from heat and let it cool down before serving.

Your Onion Tomato Chutney is now ready to be served with your favorite South Indian dishes. You can store any leftover chutney in an airtight container in the refrigerator for 2-3 days. Enjoy!