Pyaz Tamatar ki Chatni Recipe
Pyaz Tamatar ki Chatni
AKA: Ulli Chatni
Onion Tomato Chutney
Submitted By: Taz
Ingredients:
2 Large Red Onions (Pyaz) - small chopped
6 Roma Tomatoes (Tamatar) - seeded and small chopped
4 cloves Fresh Garlic (Leh-sun) - crushed
½ inch piece Fresh Ginger (Adrak) - small chopped
4 tsp Red Chile Powder (Lal Mirchi)
2 tsp Black Mustard Seed (Rai)
2 tsp Split Skinless Black Lentils (Urad Dal)
2-6 Fresh Curry Leaves (Kaddi Patta)
1 Dried Red Chile (Lal Mirch)
⅛ tsp Asafoetida (Hing)
Kosher Salt (Namak) to taste
1 Tbs + 4 tsp Oil - can use coconut, canola, grape seed, rapeseed, safflower, or sunflower oil
Preparation:
- Heat 1 Tbs oil in a large skillet, kadahi, or wok over medium-high heat until shimmering - Once oil is hot, add onions and sauté until just colored (apx 5-7 minutes)
- Add garlic and ginger to the onions and continue to sauté for 3-4 minutes - Add tomatoes and continue to sauté until tomatoes soften but still hold their shape (apx 5 minutes) - Remove from heat and allow to cool to room temperature
- Once the onion/tomato mixture has cooled to room temperature, transfer to the work bowl of a food processor or a blender - Add red chile powder, and salt to taste (apx ½ tsp) and purée into a smooth paste - Set aside until needed
- Place a small skillet over medium heat - Add the remaining 4 tsp of oil and heat until it just begins to smoke
- Remove skillet from heat and add mustard seed, lentils, curry leaves, dried red chile and asafoetida - Sauté using the residual heat (stirring constantly) for 2-3 minutes until lentils are golden and curry leaves have wilted and darkened
- Add the puréed onion mixture to the skillet and mix thoroughly - Still using the residual heat, sauté for an additional 2-3 minutes until heat has dissipated - Adjust seasoning with additional salt if required -Transfer to a serving dish or storage container and allow to cool to room temperature - Ready to serve
Can be served at room temperature, or chilled alongside almost any Indian meal and chaat but particularly wonderful served with dosa, idli, paratha, or grilled meats
Can be stored refrigerated in an airtight container for up to 2 weeks
