Ingredients and Method to make Onion tomato chutney version 2
1 tbsp oil
1 tsp mustard seeds
6 curry leaves (optional)
6 whole dry red chillies (or according to taste)
1 large onion cut fine
4 large tomatoes cut fine ( I used roma tomatoes)
salt to taste
Heat oil in a heavy bottomed pan, add mustard seeds to it.
When the mustard seeds start spluttering, add fenugreek seeds to it.
When the fenugreek seeds start getting a little browner, add onions and saute until onions are transparent then add tomatoes to it.
Saute the tomatoes until it is soft and mushy. Add whole dry red chilies and curry leaves if using and stir a couple of times. Remove from heat.
Allow to cool completely, then grind this mixture to a smooth paste, add salt to taste and mix well and serve with any dosa, any roti, use in sandwiches instead of mayo or use as a dip to go with raw veggies.
Refrigerate the balance and use within 2 to 3 days.
