This is yet another recipe I learnt from my sister and is one my favorites! The garlic, curry leaves and coriander are all my additions to the original recipe. You can use these ingredients if you happen to have them at home. The chutney tastes good even without them. When I first made this chutney many years ago, I mistook it to be an onion chutney and always added more onion and less tomato. While that still tasted good to me, I realised only much later that I was doing it all wrong!
Tomatoes – 2 large-sized, chopped
Onion – 1 medium-sized, chopped
Dry red chilli – 2
Garlic – 1 clove (optional)
Curry leaves (optional)
Coriander leaves (optional)
Salt to taste
- Heat oil in a wok and add the dry red chilli. Once it changes colour, add the garlic clove and fry for about 30 seconds. Add the curry leaves.
- Add the chopped onion and fry till they just about start turning brown.
- Add chopped tomatoes and fry till it turns soft and begins turning brown. Switch off the stove and allow to cool.
- Transfer this to a mixie. Add coriander leaves and salt to taste. Grind using a little water till desired consistency is reached.
- Serve with dosai, idli or even chapathi.