Onion Tomato Garlic Chutney - Onion Tomato Garlic Thokku

Onion tomato garlic chutney is a simple flavourful chutney which is a perfect side dish for all tiffin items including idli, dosa, upma and roti varieties. This is more of a thokku variety(which is slightly thicker than chutney) and is perfect for storage and travel. This chutney tastes best the next day, so you can prepare it the day before and use it.

Onion Tomato Garlic Chutney Recipe

Serves  :  6 people

Ingredients

• Onion  -  4  medium sized
• Tomato  -  4 medium sized
• Garlic  -  7 big pods
• Red chillies(round variety)  -  6
• Salt  -  as required
• Asafoetida  -  2 generous pinches
• Gingelly Oil  -  4 tbsp
• Mustard  -  1 tsp

Method

1. Cut the onion, tomato and garlic into smaller pieces. The smaller they are cut, it will be ground easily.
2. Grind the cut pieces along with red chillies without adding water. Add salt finally and grind it once.
3. In a pan, add oil and temper with mustard and asafoetida. Once mustard crackles, add the ground mixture and mix it well. Reduce the flame and add the mixture as it splutters a lot.
4. Initially you can cover and cook in medium flame for 5 to 7 minutes. As it gets cooked the mixture becomes watery but eventually will thicken and oil will separate out. The color of the chutney also changes as it is fried.
5. Serve with idli, dosa, roti varieties or other tiffin items.
6. This can be stored in refrigerator at least 5 days. This can be prepared in advance and  is perfect to carry for travel. Always use clean, dry spoon to handle it. 

Notes

• Adjust red chillies according to the spice level required and also based on the variety of red chillies.
• I added only 5 red chillies and while cooking the chutney I found that the spiciness was less and hence added 1/2 tsp of red chilli powder. Hence I have given the quantity as 6 red chillies in the recipe.
• Use gingelly oil for best flavour. If unavailable, use regular cooking oil.