Saturday, January 4, 2020

Tomato and Onion Chutney recipe

Tomato and Onion Chutney recipe


Tired of eating the same spicy coconut chutney with idli and dosa? Then this tomato and onion chutney recipe is perfect for you. This chutney is very easy to make and keeps well in the refrigerator for a few days. Here is the method to make tomato and onion chutney for dosa idli.
Tomato and Onion Chutney recipe

Tomato and Onion Chutney recipe




Easy tomato and onion chutney recipe, tomato and onion chutney for dosa, chutney recipe for idli dosa,
Bitter onions, pickled tomatoes and a pinch of tamarind acidity combined with a delicate touch of flavors from South India, isn't it the best meal?

Well, this tomato and onion chutney recipe rests in your plate.

A lovely item, it is easy to prepare and can be served with a variety of dishes including idli, dosa or even simple rice.

It is a pleasure for your taste buds and is a savior when you need a quick accompaniment.

Make this spicy tomato and onion chutney for dosa or idli, it will become a star.

Once we have the chutney stored in the jar, why not try it with some exciting dishes like Neer Dosa, Potato Spring Onion Dosa, Mini Idli or Oats Rava Idli for a healthier alternative?

If you have guests coming, serve them with that special sauce and they will always remember you as a great host and a very talented cook.


In fact, this recipe is also ideal for those who are completely new to the kitchen. This recipe is one of my favorite Andhra recipes. The best thing is that it is also very easy to do.

Chutney Tomato and Onion Ingredients

This hot chutney requires basic ingredients that are readily available at home at all times.

I have used onion, fresh tomatoes, dried red chili peppers, fresh cetafal, tamarind paste and fresh coconut to make this chutney.

Adding coconut is also optional. You can skip adding it for a different flavor.

I have used Kashmiri dry red chilli to make this spicy chutney. It gives a soothing color, keeps food at a low level.



I like to eat my chutney with urad dal, hing and curry leaves. You can leave the hot sauce to temper. It is delicious anyway.

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