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Onion Tomato Chutney

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Onion Tomato Chutney

  • Veg
  • 15 mins
  • Serves 3
  • Easy


  • For Seasoning:


Onion tomato chutney is comfort food. It’s not stylish like some of those other chutneys. But it does its job well; it fills you up and leaves you satisfied. This chutney’s savory taste is exactly what you’ll be craving on a cold day; it’s just like home. It’s great for vegans and vegetarians; really anybody operating under a meat free diet. However, it also pairs well with meat, especially beef and fish. Pack it in your Vaya Tyffyn lunchbox and eat it fresh on the go.

Health Benefits

The primary ingredients in this chutney are – you guessed it – onions. They come with an array of health benefits. Along with vitamin C, the phytochemicals present in onions, help improve immunity. They contain chromium which helps regulate blood sugar. They also reduce inflammation and combat bad cholesterol. A compound called quercetin is also thought to prevent certain type of cancers.

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How to make Onion Tomato Chutney

  1. Wash and peel the skin of ridgegourd.

Note: You can use the flesh in other recipes, for this one you need only the peel.

  1. Heat 1 tbsp of oil.
    1. Add in chana dal, urad dal, chillies and garlic.
    2. Cook till golden.
    3. Drain and place in a blender.
    4. Crush them and set aside.
  2. Sauté the peel in the remaining oil till its cooked.
  3. Puree in a blender till mixture has a coarse texture.
    1. Transfer to a bowl and set aside.
  4. Make the seasoning.
    1. Heat oil in a pan.
    2. Add in mustard seeds, urad dal, asafoetida and curry leaves.
    3. Let them cook then pour into the chutney and mix thoroughly.
  5. Serve with rice, idli or dosa.
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