The advantage of preparing such chutneys using vegetables is that you can mix it with rice and have it with papad too without the need for some side dish. Just add a drop of ghee or oil in the rice , mix it up with the chutney and you get a nice tongue tickling spicy rice. This is good when you are traveling and cannot cook up other dishes. Here is the recipe. I did not use onions and garlic in my chutney, you can choose the method you want.
tomatoes by themselves are tangy.
tomatoes, chopped onions , green
chillis, sprigs of curry leaves, asafoetida, turmeric powder, cloves of garlic
if you are using in the recipe, the ball of tamrind. Sautee all these with
sesame oil till they get nice and soft , and the onions turn pink. Let it cool.
and mix well.
oil, red chilli, methi powder
pinch of asafoetida powder and pour the seasoning on the chutney and mix
excellent accompaniment for dosas, idlis, pongal, to mix with plain rice and
eaten with papad.