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–+ servings

Saravana Bhavan Onion Chatni

Aanchal Gupta
Onions,tomatoes,garlic are tempered with Mustard seeds and curry leaves to make a delicious lowfat,spicy Chatni that goes really well with Dosas,Idlis,Vadas, Uttapams and Appams.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sides/ accompaniments
Cuisine South Indian/Indian
Servings 2 1/2 - 3 cups chatni

Ingredients
  

  • 1 cup chopped onions-1 large or 2 small
  • 2 cups chopped tomatoes-2 large
  • 3 tbsp Chana Dal/Bengal Gram
  • 5-6 Dry Red Chilies
  • 4 large cloves garlic chopped coarsely
  • 1/2 tsp Paprika/Kashmiri Lal Mirch
  • Salt as per taste
  • 2 tbsp oil

For tempering

  • 1 tbsp oil
  • 1 1/2 tsp Mustard Seeds
  • 1 1/2 tsp Urad Dal
  • Few curry leaves

Instructions
 

  • In oil add Chana Dal and Dry Red Chilies
  • Add Garlic and stir well for a few minutes.
  • Add chopped onions and cook till pink and translucent.
  • Add tomatoes, paprika,salt and cook till tomatoes are cooked, soft and mushy.
  • Cool Completely
  • Pour in a blender/food processor and make into a smooth chatni

For Tempering

  • In a small pan, heat oil and Mustard seeds, immediately followed by Urad Dal.
  • Cook till the Urad dal turns golden brown.
  • Add curry leaves and stir just till the leaves turn crisp.
  • Pour over chatni.

Notes

Use fewer Red Chilies for a milder version. The paprika is for color,add more if you like. Shallots give a more vibrant color, since they were not readily available, I used Red onions.
Tried this recipe?Let us know how it was!