How to make onion tomato gojju for chapati. Easy home-style recipe.Easy Onion Tomato Gojju Recipe. Thick Chutney well suited for travel. Onion Tomato Thokku / Thick Onion tomato chutney for travel. With step by step pictures.
Here is how to do Onion Tomato Gojju in a pressure cooker. This is an extremely easy recipe and a perfect one for travel. Its the best side dish for chapati. There are only 5 ingredients – Oil, Onion, Tomato, Red Chilli Powder and salt. We will be doing this onion tomato gojju in a pressure cooker. Please use a 2 or 3 liter cooker only. Bigger cookers tend to burn the ingredients. Traditionally, the recipe is sauteed on a pan for at least an hour. In the pressure cooker method, the gojju gets perfectly caramelized and cooked in 30 minutes. Its such an easy recipe. Do try it to know how easy and how delicious one can make gojju without any effort at all. This is an OPOS inspired recipe.
Run the tomatoes in a mixie to a puree. Set aside.
Slice the onions!
Take a pressure pan and add in the sesame oil (gingely oil). Add in the sliced onions and the tomato puree.
Run 1/4 cup of water in the mixie to clean the mixie of the tomato puree. Add that water back to the pan. Add in the red chilli powder and the salt. Cover the pressure cooker and cook on a low flame for 30 minutes. Do not keep the flame on high. The ingredients might burn.
Warning: You will get a lot of whistles from the pressure cooker. Do not get alarmed by the number of whistles. Set a timer for 30 minutes. Go by the timing.
After 30 minutes, remove from heat and allow it to rest for 20 minutes for the pressure to release. Open the cooker and mix well. If the gojju is little watery, simmer on stove for 5 minutes to thicken up. You can see that the gojju is perfectly cooked without any char at the bottom.
Store the gojju in an air-tight moisture free container, preferably a glass jar in the refrigerator for up to two weeks.
You can freeze the gojju in the freezer for up to 2 months.
Note: For travel, add 3-4 tablespoon extra oil while cooking to increase the shelf life of the gojju.
- 2 tablespoon sesame oil (gingely oil / nallennai)
- 4 medium sized onions, sliced
- 4 medium sized tomatoes, sliced
- ½ teaspoon salt
- 2 teaspoon red chilli powder
- ¼ cup water
- Take a pressure pan and add in the sesame oil (gingely oil). Add in the sliced onions and the tomato puree.
- Add in the water, red chilli powder and the salt.
- Cook in a pressure cooker (2 or 3 liter) for 30 minutes on a low flame.
- Open the cooker and mix well. If the gojju is little watery, simmer on stove for 5 minutes to thicken up.
- Store the gojju in an air-tight moisture free container, preferably a glass jar in the refrigerator for up to two weeks.
- You can freeze the gojju in the freezer for up to 2 months.