Big onions -2, Ripe medium sized tomatoes-2, salt, red chilli powder according to taste, hing a pinch, mustard a teaspoon, oil one tablespoon and a few curry leaves.
Method
Cut onions and tomatoes into small pieces and grind them along with salt and chilli powder into a fine paste. Heat oil in a kadai and fry mustard and hing. When mustard splutters add the ground paste, mix it well and then keep it covered till the chutney becomes thick in consistency. Transfer the chutney into a serving dish and garnich with curry leaves. This chutney tastes well with idlis, dosas and even rotis.
