Onion Tomato Chutney Recipe for Idli Dosa Upma

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 pinch Asafoetida (adds umami flavor, use sparingly)
• 2 tablespoons Split Black Gram (Urad Dal) (washed and drained)
• 2 pieces Dry Red Chili (adjust to heat preference)
• 1 teaspoon Mustard Seeds (preferably black mustard seeds)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 clove Garlic (finely minced)
• ½ teaspoon Ginger (freshly grated)
• 8 leaves Curry Leaves (fresh)
• 2 medium Onion (diced fine)
• 1 piece Green Chili (slit lengthwise, seeds removed for less heat)
• 4 medium Tomatoes (ripe, roughly chopped)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon Thick Tamarind Pulp (ensure pulp is thick, not diluted water)

Instructions

1. Heat Oil

   Place the heavy‑bottomed pan over medium heat and add 2 Tbsp vegetable oil. Let it heat for about 2 minutes until shimmering.

   Time: PT2M

   Temperature: medium heat

2. Temper Spices

   Add a pinch of asafoetida, 2 Tbsp washed split black gram, 2 dry red chilies and 1 tsp mustard seeds. Stir and lightly sauté until the gram turns golden brown, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

3. Add Aromatics

   Sprinkle 1 tsp cumin seeds, add the minced garlic clove and ½ tsp grated ginger. Lightly sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Sweat Onions

   Add the curry leaves, diced onions and the slit green chili. Toss quickly and let the onions sweat for about 3 minutes – they should become soft but not brown.

   Time: PT3M

   Temperature: medium heat

5. Add Tomatoes & Salt

   Add the chopped tomatoes (double the amount of onions) and 1 tsp salt. Give a quick toss to combine.

   Time: PT1M

   Temperature: medium heat

6. Incorporate Tamarind

   Stir in 1 Tbsp thick tamarind pulp. Cook the mixture for about 10 minutes, stirring occasionally, until the tomatoes completely mash and the chutney thickens.

   Time: PT10M

   Temperature: medium heat

7. Grind the Chutney

   Turn off the heat. Transfer the hot mixture to a blender or wet grinder and blend to a smooth, thick chutney. Do not add water; the natural moisture is sufficient.

   Time: PT2M

8. Store or Serve

   Transfer the chutney into a clean jar. Serve warm, or let it cool and refrigerate. It keeps for 3‑4 days in the fridge.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

2 g