Onion Tomato Chutney is one of the most common chutney variety most of us make for breakfast! This onion-tomato has the spice and tangy flavor balanced well. The addition of garlic is optional but it adds a nice flavor to the chutney. Relish Onion Tomato chutney with Idli/dosa/uttapam!
Onion Tomato Chutney, one of the conventional chutney variety made in most of the South Indian kitchen. Onion, tomato and garlic are cooked together and grind it to a smooth paste. This is one of the mouth-watering chutney variety. Spice, tangy flavors are balanced well making this chutney a perfect accompaniment for Idli/dosa/Utappam etc. Even for Paratha, this chutney would be a perfect side dish.
Tips for making Onion Tomato Chutney Recipe:
Tomato itself gives the tangy flavor so do not add more tamarind. If you accidentally add more tamarind, adjust the red chili to balance the spice and tanginess.
If you don’t want to make spicy but really liked the color, then you can use kashmiri red chili which are less spicy but adds more natural color to the chutney.
Sesame oil really adds more flavor to the chutney. But we can use coconut oil or any cooking oil.
Cuisine: Indian Recipes, South Indian Recipes, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Mixer Grinder
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 4people
Calories: 34kcal
Author: Sowmya Venkatachalam
Onion Tomato Chutney is one of the most common chutney variety most of us make for breakfast! This onion-tomato has the spice and tangy flavor balanced well. The addition of garlic is optional but it adds a nice flavor to the chutney. Relish Onion Tomato chutney with Idli/dosa/uttapam!
Heat a tawa, add oil and when the oil is hot, add red chillies and tamarind and saute them for a minute. Take them in the mixer.
Add the chopped onions and garlic clovers to the pan along with a pinch of salt and saute them for 2 minutes. Then add chopped tomatoes and saute them for another 5 minutes in medium flame.
Then switch off the flame and allow them to cool off. Then take the sauted ingredients to the mixer and add salt and grind it to a nice paste.
Heat another pan, and add oil. Add the mustard seeds and when the mustard seeds starts to sputter, add curry leaves, and remove from flame.
Add the tempered ingredients to the ground chutney and mix well.
I made this recipe this morning and everyone liked it very much. I did not make the tempering because I did not have the curry leaves. I added a tablespoon of tamarind concentrate instead. Absolutely delicious.!!!
If want a super smooth chutney, then remove the skin of the tomato. I also used tamarind paste as I did not have enough concentrate. Furthermore, I tripled the quantities in your recipe. Everyone, including my grand children loved this chutney. Thank you so much..!!
Super tempting !
Adding tamarind first is an interesting step. I will try it out. I follow this recipie but add tamarind just before starting the mixer
I made this recipe this morning and everyone liked it very much. I did not make the tempering because I did not have the curry leaves. I added a tablespoon of tamarind concentrate instead. Absolutely delicious.!!!
So glad to know thank you very much 🙏🙏🙏
If want a super smooth chutney, then remove the skin of the tomato. I also used tamarind paste as I did not have enough concentrate. Furthermore, I tripled the quantities in your recipe. Everyone, including my grand children loved this chutney. Thank you so much..!!
So glad to know 😊 Thank you