Ullipaya (Onion) Tomato Chutney

    15 mins

    This chutney works very well with dosas and is a nice change from the usual idli chutney.

    Washington, United States
    3 people made this

    Serves: 12 

    • ½ onion, chopped
    • 2 tomatoes, chopped
    • 4 tablespoons chopped coriander leaves
    • For Tadka/popu/tempering
    • 1 tablespoon oil
    • 4 dry red chillis
    • 1 teaspoon urad dal (skinned split black lentils)
    • 1 teaspoon mustard (rai) seeds
    • 2 green chillis, chopped
    • 1 pinch asafoetida (hing) powder

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat oil in a small frying pan. Add urad dal, mustard seeds, and red chillis When seeds splutter, add green chillis and asafoetida powder. Cool slightly and grind the tadka ingredients.
    2. Add 1 more tablespoon of oil to the frying pan. Fry onion for a few minutes till softened. Add tomatoes and cook on high heat till excess liquid from tomatoes is evaporated, about 3 minutes.
    3. Coarsely grind the onions and tomatoes with the ground tadka masala, 30 seconds. Add salt and coriander leaves.

    See it on my blog

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    Reviews in English (1)


    For cooking rookies, Its good! i love the sweet and sour taste. But i have to modify one thing. its too hot. usually chutney is made with extra chilly. but you can reduce number of green chilies.  -  22 May 2013