Chutneys always make a great accompaniment or side dish for idly, dosa or Chapatti... Everyone have different version of making onion tomato chutney... And this is my version, which I learnt from my sister during college days. I always prefer chutneys without coconut and that's because of my laziness. So no de frosting the scraped coconut and this is a quick version too. The flavor of ginger and mint goes well and the chutney has mild sweetness because of tomatoes.
When my sister thought me this recipe, she sautéed all the ingredients except Mint and finally she added mint leaves, gave a mix and closed lid… I asked why, and she explained me, that by closing the lid the flavor of mint remains and when ground it gives a nice aroma. And till now I do the same, close the lid wait for 5 mins, then open it to cool down…I don't know whether she is right or wrong, but after adding mint leaves you have a nice flavor from the dish, which reminds my sister, so without any hesitant I close lid...
Onion - 1(small seized)
Tomato - 1 (small seized)
Oil - 1/2 tbs
Dried red chilly - 4
Coriander seeds - 1/3 tsp
Ginger - small inch
Mint leaves - 15
Curry leaves - few
Salt - to taste
Cooking oil(or)Gingeely oil - 1/2 tsp
Mustard seeds - 1/8 tsp
Urad dal - 1/8 tsp
Take a kadai pour in oil first add in coriander seeds and ginger saute till the raw smell of ginger leaves out,then add in dried red chilly saute for a min and remove the chilly and set a said then add in onion saute till translucent followed by tomato.
Saute tomato till mushy then add in mint leaves give a mix add the red dried chilly and close the kadai with a lid and allow to cool.
Once cooled add the mixture to the mixer add in salt and grind to a smooth paste.
Temper the ingredients under 'To Temper" add to the ground chutney and mix well.
Once dried red chilly is fried take out or else the chilly will turn out dark and will add in bitter taste to chutney.
Adjust the spice to suit your taste bud,the chilly i have added is mild.
Close the lid one you add in mint leaves and don't skip mint leaves,it adds in more flavor to chutney.