This creamy tomato onion chutney is a hit. Perfect for idli, dosa or anything else you might want to cover in red creamy deliciousness. Essentially dip or chutney has to accompany my every day breakfast as I act like a true South Indian when it comes to breaking the fast I mean breakfast. Coconut based chutney rules my morning food world in which I tend to make lots of variations, twists to the original recipe which spins my mind right at that instant.
But I often turn towards a veggie based dip like this tomato onion chutney in which tomato and onions are cooked till perfection to get pureed up in the blender/mixer. It begins with roasting red chillies and lentils which are then accompanied by tomato and onion and get perfectly sauteed. The point here is to reduce the raw flavors of both the veggies, otherwise the chutney doesn’t taste too awesome.
The bright red color of tomato onion chutney is truly dependent on tomatoes that you choose. They must be ripe and red. You can also throw in few curry leaves and coriander leaves with tomatoes while getting cooked, it again gives you a unique taste blast. But remember you have to compromise with color in this case which is green imposed red.
I usually double up the ingredients and make another batch, so that I can save myself a nice jar of it in the refrigerator for an upcoming busy morning breakfast. When time runs out and breakfast needs an actual dip, then this jar of chutney comes very handy. But I make sure I don’t stock it for more than two days.
It’s an ultra delicious transition from coconut chutney to tomato onion chutney once a while or once a week at least. Try yourself to believe this.