Onion-Tomato Chutney with Curry Leaves

 This flavorful and tangy chutney is a perfect blend of caramelized onions, juicy tomatoes, and aromatic curry leaves. With a hint of spice from red chilies and a subtle tang from tamarind, this chutney pairs beautifully with idli, dosa, chapati, or even steamed rice. The addition of curry leaves enhances the taste and brings in a touch of South Indian authenticity. Quick and easy to make, this chutney will become a staple in your kitchen!

Ingredients:

• Onion – 1 cup (chopped)
• Tomatoes – 1 cup (chopped)
• Curry leaves – ½ cup
• Red chilies – 1-2 (adjust based on spice preference)
• Tamarind – Small gooseberry-sized piece
• Chana dal – 2 tbsp
• Oil – 2 tsp
• Salt as needed

For Tempering:

• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Asafoetida – 1 pinch
• Oil – 2 tsp

Instructions:

1. Heat 2 tsp oil in a pan over medium heat.
2. Add chana dal and sauté until golden brown.
3. Add red chilies, salt, tamarind followed by onions, and sauté until they turn soft.
4. Stir in tomatoes and curry leaves, cooking until the tomatoes are mushy.
5. Let the mixture cool, then grind into a smooth chutney.

For Tempering:
7. Heat 2 tsp oil in a small pan.
8. Add mustard seeds, urad dal, and asafoetida.
9. Once the mustard seeds pop and urad dal turns golden, pour over the chutney and mix well.

Add a little curry leaves while seasoning gives a nice look

Serve with idli, dosa, or rice and enjoy this flavorful chutney!