Onion Tomato Chutney is a popular South Indian condiment that adds a burst of flavor to dosas, idlis, rice, or even sandwiches. Here's a simple recipe for a delicious South Indian-style Onion Tomato Chutney:

Ingredients:

2 medium-sized onions, roughly chopped

2-3 ripe tomatoes, roughly chopped

2-3 dried red chilies (adjust to your spice preference)

2-3 cloves of garlic (optional)

1/2-inch piece of ginger (optional)

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal (split black gram)

A pinch of asafoetida (hing)

1 tablespoon oil (preferably sesame oil)

Salt to taste

Fresh curry leaves (about 1 sprig)

Water, as needed

Instructions:

Heat oil in a pan or kadai over medium heat.

Add the mustard seeds and urad dal. Let them splutter and turn golden brown.

Add the dried red chilies, garlic (if using), ginger (if using), and asafoetida. Sauté for a minute until the chilies become slightly crisp.

Add the chopped onions and curry leaves. Sauté until the onions turn translucent and slightly browned.

Now, add the chopped tomatoes and a pinch of salt. Cook until the tomatoes turn soft and mushy. This should take about 5-7 minutes.

Let the mixture cool for a few minutes, then transfer it to a blender or food processor. Add a little water to help with blending, and blend until you get a smooth paste. Adjust the water to achieve your desired chutney consistency.

Transfer the chutney back to the pan and simmer for a couple of minutes. Check the seasoning and add more salt if needed.

If the chutney is too thick, you can add a little more water and simmer for a bit longer.

Once the chutney reaches your desired consistency and the flavors meld together, turn off the heat.

Serve your South Indian-style Onion Tomato Chutney with dosas, idlis, rice, or use it as a flavorful spread for sandwiches. Enjoy!

You can adjust the spiciness of the chutney by adding or reducing the number of dried red chilies. This chutney stores well in the refrigerator for a few days and can be a versatile addition to your meals.