Tomato onion Chilli Chutney, popularly known as Thakkali Vengayam Chutney, is a highly spiced and tangy South indian aspect dish that perfectly complements dosa, idli, or maybe pooris. This chutney combines ripe tomatoes, pungent onions, and fiery crimson chillies for a burst of flavors, making your meal delicious and healthy.
Components:
Tomatoes – 2 medium (chopped)
Onion – 1 medium (chopped)
Dry pink chillies – 4-five (modify to taste)
Garlic – 2 cloves (elective)
Tamarind – small lemon-sized ball (soaked in water)
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 8-10
Oil – 2 tbsp
Salt – to taste
Water – as wanted
Method:
1. Sauté veggies:
Warmth 1 tbsp oil in a pan. Upload chopped onions and sauté till translucent. Add tomatoes and cook until tender and mushy. Eliminate and allow cool.
2. Roast Dry purple Chillies:
In the same pan, dry roast the crimson chillies until fragrant. Take away and funky.
3. Tempering:
Warmness remaining oil in a small pan. Upload mustard seeds and urad dal. After they splutter and flip golden, upload curry leaves. Turn off the warmth and set apart.
4. Prepare tamarind Water:
Soak tamarind in warm water for 10 minutes, then extract the juice.
5. Grind Chutney:
In a blender, add sautéed onions and tomatoes, roasted crimson chillies, garlic, tamarind juice, and salt. Grind to a easy or slightly coarse paste, including water as needed to get desired consistency.
6. Upload Tempering:
Pour the organized tempering over the chutney and blend properly.
Serving thought:
Serve this tangy and highly spiced Tomato onion Chilli Chutney with dosa, idli, or pooris. Its wealthy flavors and colourful coloration decorate every South indian meal superbly!
Enjoy this brief and flavorful chutney that’s a staple on many South indian tables!
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