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Photo of Onion Tomato Chutney by Shyamala Kumar at BetterButter
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Onion Tomato Chutney

Mar-24-2017
Shyamala Kumar
10 minutes
Prep Time
15 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Onion Tomato Chutney RECIPE

A simple and easy to make recipe, onion tomato chutney has the perfect blend of spiciness and sourness. Its smooth texture and amazing taste makes it a perfect accompaniment for many South Indian dishes like idly, dosa, upma, pongal and vada varieties. Step by step short videos are given to help beginners understand the recipe better.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Blending
  • Sauteeing
  • Accompaniment
  • Healthy

Ingredients Serving: 8

  1. Onion- 2, medium sized
  2. Tomato- 4, medium sized
  3. Curry Leaves- 1/4 cup
  4. Urad Dhal- 1 tbsp
  5. Red chillies- 3, medium sized, broken into pieces
  6. Hing- 1/4 tsp
  7. For Tadka
  8. Rai- 1/2 tsp
  9. Urad Dhal- 1/4 tsp
  10. Curry Leaves- 3 or 4, torn into pieces
  11. Til/Sesame Oil- 3 to 4 tsp

Instructions

  1. Chop or slice onions, tomatoes. Wash and pat dry curry leaves. Keep ready the ingredients like onions, tomatoes, curry leaves, urad dhal, red chillies, hing, salt for sauteing and also rai, urad and curry leaves for tadka.
  2. Heat 1/2 tsp of til oil in a kadai. Saute urad dal and hing till dal turns golden in colour
  3. Saute red chillies in half a tsp of til oil. When they are half done, add curry leaves and saute till it emits nice aroma and turns pale green.
  4. Saute onions till it turns translucent and looks pale brown in colour.
  5. Saute tomatoes along with salt using a tsp of oil. Adding salt helps tomatoes to cook quickly.
  6. The sauteed tomatoes has to get mashed up as shown in the picture.
  7. Bring the sauteed ingredients to room temperature and grind it into a fine paste adding little amount of water. To get smooth texture, powder urad dal, hing, red chillies finely and then add onions, tomatoes and curry leaves while grinding.
  8. For tadka, heat 1/2 tsp of oil, add rai. Once it splutters add urad dal and curry leaves. Roast till dal turns golden in colour and pour it over the chutney. Mix well and serve.
  9. This chutney stays fresh for 4 to 5 days when refrigerated.

Reviews (3)  

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Shyam Kumar
Mar-06-2018
Shyam Kumar   Mar-06-2018

Very tasty

Suman Yadav
Apr-12-2017
Suman Yadav   Apr-12-2017

too good!

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