{"id":1571,"date":"2021-01-25T14:07:14","date_gmt":"2021-01-25T14:07:14","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&p=1571"},"modified":"2024-06-29T15:09:14","modified_gmt":"2024-06-29T15:09:14","slug":"tomato-onion-chutney","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/tomato-onion-chutney\/","title":{"rendered":"Tomato Onion Chutney"},"content":{"rendered":"
Heat oil in a pan over medium flame. Add urad dal and saut\u00e9 for about a minute.<\/p>\n<\/div>\n<\/div>\n
Add chopped onions and saut\u00e9 until they turn light golden brown. Stir in tomatoes and dried red chilies.<\/p>\n<\/div>\n<\/div>\n
Saut\u00e9 until tomatoes are soft and slightly mushy. Remove from heat and let it cool.<\/p>\n<\/div>\n<\/div>\n
Transfer the mixture to a blender along with tamarind extract. Blend into a smooth paste.<\/p>\n<\/div>\n<\/div>\n
Heat oil in a pan. Add mustard seeds and allow them to splutter.<\/p>\n<\/div>\n<\/div>\n
Add curry leaves and saut\u00e9 for 10 seconds.<\/p>\n<\/div>\n<\/div>\n
Pour the tempering over the chutney. Tomato Onion Chutney is now ready to serve.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":8616,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[190],"class_list":{"0":"post-1571","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-breakfast"},"yoast_head":"\n