onion tomato chutney recipe with step by step photos. i do like tomato onion chutney, but my preference is always for coconut chutney with idli and dosa. so most of the times i end up making different varieties of coconut chutney, when i make idli or dosa.
to make this onion tomato chutney is easy and you can just change the taste a bit here or there, by altering the proportions of onion, tomato, dry red chilies and tamarind. i have used equal proportions in weight of the onion and tomato in this recipe.
i have not tempered the chutney towards the end, but just to perk up and make it more flavorsome you can temper with mustard seeds, dry red chilies and curry leaves. but there is really no need. as the chutney tastes good even without tempering.
i served the tomato onion chutney with crisp dosas made in an easy way. no soaking and grinding method. its so easy to make dosa using the method shared in the recipe.
if you are looking for more chutney recipes then do check:
onion tomato chutney
- 100 grams onion - about 2 medium sized onions
- 100 grams tomatoes - about 1 large tomato or 2 medium sized tomatoes
- ½ teaspoon urad dal (spilt and husked black gram)
- 1 to 2 dry red red chilies (sookhi lal mirch) - kept whole or broken, deseeded if you prefer
- 1 pinch asafoetida (hing)
- a small piece of tamarind (imli) - approx ½ teaspoon of seedless tightly packed tamarind
- 1 tablespoon sunflower oil or peanut oil or sesame oil - not the asian variety of sesame oil
- salt as required
- water as required for grinding the chutney (optional)
- heat the oil. lower the flame. add the urad dal and when they start to become light brown, add the red chilies.
- saute till the urad dal become golden.
- add the onions and saute till light brown. add the tomatoes and asafoetida. season with salt.
- saute till the tomatoes become soft, pulpy and are completely cooked. the rawness of the tomatoes should go away, otherwise you will get the raw aroma of the tomatoes in the chutney.
- cool this onion tomato mixture and then grind in a chutney grinder with tamarind. no need to add water while grinding. but if you are unable to grind then add little water.
- check the taste and add some more salt or tamarind if required and continue to grind to a smooth chutney. pour the chutney in a serving bowl.
- you can temper the chutney with mustard seeds, dry red chilies and curry leaves if you want. but without the tempering, also the onion chutney tastes good.
- serve tomato onion chutney with idli, dosa or medu vada.
how to make tomato onion chutney
1. heat 1 tbsp sunflower oil (or peanut oil) and add ½ tsp urad dal.
2. once they start to become light brown, add 1-2 dry red chilies. so by the time the urad dal turns to a maroonish color, the red chilies would also have changed color. make sure you don’t burn them.
3. add 2 medium sized chopped onions (100 grams onion) and saute till they are light golden.
4. when the onions have become light golden, add 2 medium sized chopped tomatoes (100 grams), a pinch of asafoetida and salt as required.
5. stir and saute till the tomatoes have softened and cooked. this step is important as you don’t want the raw aroma of tomatoes in the chutney. if the tomatoes start sticking to the pan, then just sprinkle some water on them and continue to saute.
6. so now the tomatoes are cooked and softened.
7. let the chutney mixture become warm or cool. later add in a chutney grinder or a small blender jar. add a small piece of tamarind (approx ½ tsp of seedless tightly packed tamarind) too.
8. without adding any water grind the chutney till smooth. you can also make it semi coarse if you prefer. if you are unable to grind, then you can add some water.
9. serve the onion tomato chutney as an accompaniment with idli or dosa or medu vada.