Tomato Onion Chutney Yunhi - My Style

Ingredients:

1 large onion finely chopped
3 large tomato finely chopped
2-3 green chillies finely chopped (as per your taste)
1 tsp garlic paste (or chopped finely)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilly powder (optional)
8-9 curry leaves
1 tsp pepper powder
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp hing (asafoetida powder)
1 tbsp Maggi Hot & Sweet Sauce
Salt as per taste
4 tbsp refined oil

Steps:

In a kadai add oil. Keep the flame on low.

Once the oil is warm add the mustard seeds. Let it splutter and once the sound dies down add the cumin seeds and hing (asafoetida) powder.

Let it splutter for few seconds and then add the onions. Cover with a lid.

Fry it till it is pink at the edges. All this time keep the flame low. Once the onion is reduced to translucent with brown edges (not burnt) add tomatoes, garlic paste, chopped green chillies and curry leaves.

Cook on low flame with lid on for 2-3 mins. Then add pepper powder, coriander powder, cumin powder, red chilli powder (optional) and salt (as per taste). Keep stirring in between. Keep the lid on. Cook for at least 5 mins. When oil starts separating add the H&S sauce. Stir for another 2-3 mins.

Take it down. Cool it and have with anything you want - puri; cutlet; french fries; roll in rotis or normal dal chawal. Put on your thinking hat.

Tips: 

• Keep on low flame all the time for it not getting burnt at any stage. Yes it will be time taking but worth the time
• Keep tasting in-between cooking to adjust the salt or other masalas. Feel free to modify and adjust and add your own flavours

Let me know how it goes....mmmm I love with my hot parathas.