Onion Tomato Chutney

To make onion tomato chutney, start by heating oil in a pan. Add dry red chilies, chopped onions, chopped tomatoes, garlic cloves, tamarind, and salt. Mix well, cover, and cook on medium flame until the tomatoes are mushy. Let the mixture cool, then blend it into a paste. For the tadka, heat oil in a separate pan, add mustard seeds and curry leaves, and let them sputter before pouring over the chutney.

Yes, onion tomato chutney is suitable for vegan diets as it contains no animal products. The ingredients are all plant-based, making it a great condiment for those following a vegan lifestyle.

If you don't have tamarind, you can substitute it with a mixture of lime juice and a bit of brown sugar to mimic the tangy and sweet flavor. Alternatively, you can use vinegar as a substitute, but adjust the quantity to taste.

Store leftover onion tomato chutney in an airtight container in the refrigerator. It can last for up to a week. For longer storage, consider freezing it in small portions, which can last for up to three months.

Onion tomato chutney pairs well with a variety of dishes, including dosa, idli, rice, and parathas. It can also be used as a spread for sandwiches or served alongside grilled meats and vegetables for added flavor.