Tomato and Onion Chutney
Tomato and onion chutney is easy to make, perfect with a dosa, and adds an exotic South Indian twist for raw or cooked veggies. Thanks so much to Mrs. R. for sharing this fabulous south Indian recipe!
This easy vegan recipe takes about 30 minutes to make. And you can batch cook it on the weekend when you have more free time. It keeps well in the fridge, covered tightly, for several days. I love this chutney with the potato masala filling!
Here’s a recipe for homemade dosa batter to make a dosa or your chutney.
Note: You need to let the dosa batter ferment overnight, so you have to plan your meal prep in advance. Or, if you want to make dosas on demand, there are several dosa mix options on Amazon: a 3-pack by Gits and a 30-pack by MTR. That’s a lot of dosas. YUM!
If you don’t have time for the dosa batter to ferment, you can also make Pesarattu, another south Indian crepe made from mung beans. You can soak the mung beans and rice for 6 hours and then prepare the batter. It’s also delicious with Tomato and Onion Chutney!
For more easy recipes, visit the entire Yummy Plants vegan recipe collection. Are you a beginner vegan? Visit the Start Here section or pick up a copy of It’s Easy to Start Eating Vegan.
To learn more about packaged vegan foods you can find online or in most stores, visit the Food Reviews section.
Tomato and Onion Chutney
Ingredients
- ½ teaspoon mustard seed
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 dry red chili
- ½ cup chopped onion
- 1 chopped tomato
- 1/8 cup chopped cilantro leaves
- ½ teaspoon Salt
- ¼ teaspoon tamarind paste or lime juice
- 1 Tablespoon oil
- 1/8 cup of grated coconut frozen coconut from Indian store
Instructions
- Heat pan, add oil. Once the oil is warm, add the red chili, cilantro, mustard seeds, and dal. Continue to cook on a medium flame stirring occasionally. Cook until the mustard seeds split and the dal turns golden brown, (approx. 3-4 minutes), then add the chopped onion.
- Cook until the onion becomes translucent, (approx. 5-7 minutes).
- Add tomatoes and frozen coconut. Cook on low heat for 5 – 10 minutes. Turn off the heat. Add the tamarind paste or lime juice. Mix well.
- Process in the blender until creamy. You may need to add 2-3 Tablespoons of water. Consistency should be smooth (not chunky).
- May be served immediately or stored in the refrigerator for up to one week.
Hope you enjoy this easy vegan recipe!
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