Tomato Onion Chutney | Tomato Ullipaya Pachadi| Mom's Recipe Series

Today's recipe is a favorite from my Amma's (Mom's) kitchen. But then, dont I say the same about anything that my Amma makes?! Almost everyone of us consider our mom as the first and best cook in this world. Needless to say, food prepared from the heart comes with an extra ingredient called love. Today's recipe is one such simple chutney recipe, that my Amma specializes. I have already posted Onion Tomato Chutney, the one that my mother-in-law makes. Almost the same ingredients but take a look at this recipe and how it looks/tastes so different in my Amma's kitchen. This is a cross between the coconut chutney and the onion tomato chutney. Goes really well with idli/dosa and at times I love it with roti too. If you are bored with the usual spreads, this works as one of the best spreads as well. So, here is how Amma and I made it the other day.

To make Tomato Onion Chutney | Tomato Ullipaya Pachadi

Servings: makes 2 cups of chutney
Time: 30 mins
Difficulty: Easy
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What I used –

Onion Chopped, 1 cup
Tomato Chopped, 1 cup
Coriander, ½ cup (tightly packed)
Fried Gram Dal/Pottu Kadalai/Veyinchina Senaga Pappu, 2 tbsp
Garlic Pods, 5-6
Green Chillies, 1 or 2
Ginger, 1" piece
Dried Red Chillies, 5-6 + 1 for tempering
Tamarind, small marble sized ball
Coconut Chopped, ⅓ cup
Salt, as required
Oil, ½ teaspoon + ½ tsp
Mustard Seeds, ½ tsp
Jeera, ½ tsp
Urad Dal, ½ tsp
Chana Dal, ½ tsp
Curry Leaves, a few

How I made –

1. In a pan, heat ½ teaspoon of oil. Add peeled garlic pods and dried red chillies. Fry for a minute. Add chopped onions, tomatoes and add salt required. Cook until onions are translucent and tomatoes are mushy on low flame. Let it cool down.

2. In a mixer jar, add fried gram dal, green chillies, chopped coconuts, tamarind, ginger, coriander leaves and add salt required for this mix. Blend it smooth.

2. In the mixer jar, add the fried onion-tomato mixture and pulse the mixture until everything is blended well. Scrape the sides and pulse for a couple more times. Remove it on to a bowl. In a small pan, heat ½ teaspoon of oil. Add mustard, cumin seeds, roughly cut red chilly and urad dal along with chana dal. Once mustard seeds start popping, add washed curry leaves - switch off the flame. Add this tempering to the prepared chutney.

3. Serve as a side dish for idli or dosa or pongal or roti.

Note –

The number of red chillies can be adjusted according to the taste preferences. As the chutney turns out slightly sweet, I add 5 -6 of the spicier version of chillies.
The chutney stays good in the refrigerator for a week when stored in air tight container.
Tamarind gives a tangy punch to the chutney, if you don’t like the tanginess – can skip it.
Adjust the amount of coconut as per needed. Depends on the creaminess desired.
Green chillies can be skipped if you want a milder version.