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.
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
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.
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.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
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.
Thank you for this…one suggestion: it would be really helpful to have some objective measure of volume (cups, tablespoons, etc), since so much of the final result apart from technique (Google "Ruhlman Ratio") depends on the proportions of each ingredient. With so much subjectivity (big/small/very small/1 tomato/etc), it is like experimenting with Meenakshi Ammal's 'Samaithu Paar', and harder to get an 'azha' of comprehension…I have settled on one cup of sambhar onions and one cup of grape tomatoes as a basic building block. Yes, I am an engineer 🙂
yes, I wanted to know the size of tomatoes and onions too when I read the recipe. I was not sure if they were big/small onions or shallots. It will help if measure of volumes are added to the recipe
thanks, i love your website. i'm a student away fom home in the US. I learnt most of my cooking from this site and it tastes like my paati's cooking 🙂
how do u make thakkali thokku pl give the recipe
Thank you for this…one suggestion: it would be really helpful to have some objective measure of volume (cups, tablespoons, etc), since so much of the final result apart from technique (Google "Ruhlman Ratio") depends on the proportions of each ingredient. With so much subjectivity (big/small/very small/1 tomato/etc), it is like experimenting with Meenakshi Ammal's 'Samaithu Paar', and harder to get an 'azha' of comprehension…I have settled on one cup of sambhar onions and one cup of grape tomatoes as a basic building block. Yes, I am an engineer 🙂
yes, I wanted to know the size of tomatoes and onions too when I read the recipe. I was not sure if they were big/small onions or shallots. It will help if measure of volumes are added to the recipe
I will update the size. But generally I use medium size tomato and onions are big.
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
yummy,,,,I tried it, simple n easy. nice pics.
Nice post. Thanks for sharing the tomato-onion chutney recipe. Please share more recipes here masterchefu.com