Tomato Onion Chutney is one of the most popular chutney variety in South India and is served as an accompaniment for Dosa / Idli. In restaurants, Idli / Dosa / Uthappam are served with Sambar, Tomato Onion Chutney, Mint-Coriander Chutney and Coconut Chutney. This Chutney is one of the simplest and perfect accompaniment for Idli / Dosa. I have made a small variation by adding a pinch of fenugreek powder. Fenugreek powder gives a very appetizing flavor to the chutney. I have also noticed people using this as a sandwich spread.
Instead of the Onions, you can also substitute it with Shallots. The shallots enhances the taste of this chutney with its light sweetness and flavor. Also, for shallow frying and tempering, use of sesame oil is recommended
If you like this Tomato Onion Chutney, then you can also try other Chutney Recipes
Recipe card
Tomato Onion Chutney | Onion Tomato Chutney
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 31kcal
Tomato Onion Chutney is a spicy and flavorful chutney which goes very well with hot Idli / Dosa. The key ingredients of this chutney are Tomatoes and Onions which are further flavored with other spices.
Print Recipe
Ingredients
- 2 nos Onion
- 3 nos Tomato
- 3 nos Red Chili Adjust to your taste
- 1 tablespoon Urad Dal whole
- ¼ teaspoon Fenugreek Powder (optional)
- ½ teaspoon Salt Adjust to your taste
- 1 pinch Tamarind (optional)
Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Peel of the onion and chop them roughly
- Wash the Tomatoes and chop them roughly
Start making Chutney
- Heat oil in a pan. Add Urad dal and Red Chili and fry them till urad dal is nice and golden color. Take these fried ingredients to the mixer
- Add the chopped onions, tomatoes. Sauté them till the tomatoes are nicely mushy and onions turn translucent. (As tomatoes are already tangy, I did not add tamarind. But, if your tomatoes are not tangy, then you can add a pinch of tamarind while grinding.)
- Take these onion-tomato to the mixer. Once it's cool down naturally, grind these in a mixer to a smooth paste along with salt and fenugreek powder.
- Take the chutney in a bowl
Tempering
- In the pan pour the oil and add the mustard seeds once the oil is hot. When the mustard seeds sputter add curry leaves and give it a good mix. Finally add it to the ground chutney.
- Vengaya /Onion chutney is ready to serve with idly or dosa.
Notes
- Use ripe tomatoes for making this chutney. The red color of the chutney comes from the ripe tomatoes
- You can add garlic if you like
- This is very easy to make and have a shelf life of about a 2-3 days when store it in refrigerator.
Nutritional Info
Nutrition Facts
Tomato Onion Chutney | Onion Tomato Chutney
Amount Per Serving (2 tbsp)
Calories 31
% Daily Value*
Saturated Fat 0.2g1%
Sodium 151mg7%
Potassium 36mg1%
Carbohydrates 2.2g1%
Fiber 0.3g1%
Sugar 0.9g1%
Protein 0.4g1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Restaurant style Onion Tomato Chutney with pictures:
PREPARATION
- Peel of the onion and chop them roughly
- Wash the Tomatoes and chop them roughly
START MAKING CHUTNEY
- Heat oil in a pan. Add Urad dal and Red Chili and fry them till urad dal is nice and golden color. Take these fried ingredients to the mixer.
- Add the chopped onions, tomatoes. Sauté them till the tomatoes are nicely mushy and onions turn translucent. (As tomatoes are already tangy, I did not add tamarind. But, if your tomatoes are not tangy, then you can add a pinch of tamarind while grinding.)
- Take these onion-tomato to the mixer. Once it's cool down naturally, grind these in a mixer to a smooth paste along with salt and fenugreek powder. Take the chutney in a bowl
- In the pan pour the oil and add the mustard seeds once the oil is hot. When the mustard seeds sputter add curry leaves and give it a good mix. Finally add it to the ground chutney.
- Vengaya/Onion chutney is ready to serve with idly or dosa.
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| Tomato Onion Chutney |
