Tomato Onion Chutney

Name: Tomato Onion Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 to 8 dried red chillies (add a few Kashmiri dried red chillies for colour); jaggery ((thumb tip size)); ½ tsp cumin seeds; ½ tsp salt; 50 grams mini shallots (approx. 10 shallots); 5 garlic cloves; 2 medium-sized tomatoes (approx. 250 grams); 1 small red onion; 1 tbsp pottukadalai ((roasted bengal gram)); 3 tbsp sesame oil ((or coconut oil)); ½ tsp mustard seeds; ½ tsp urad dal; 1 sprig of curry leaves

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Today, I've got a lip-smacking recipe for you - spicy, sweet and sour Tomato Onion Chutney! It's the perfect partner for dosa, idli, or any South-Indian breakfast dish that needs a zesty kick.

This easy chutney recipe with tomatoes and onion is a versatile dish enjoyed year-round with South-Indian breakfast dishes. You can make this red chutney in many different ways, but here's my coconut-free take on it! Whip up this tomato chutney for dosa, idli and appams and tell me if you too loved it.

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Ingredients
Instructions
Substitutions and Variations
Equipment
Storage
Top tip
FAQ
Related
Pairing
📖 Recipe Card
💬 Comments

Ingredients

Here's a imag and a list of what you'll need to make the spicy South-Indian tomato chutney recipe:

ripe tomatoes
red onion
garlic cloves
mini shallots
dried red chillies: adjust based on your spice preference.
cumin seeds
pottukadalai (roasted chana dal)
jaggery
mustard seeds
urad dal
curry leaves
sesame oil or coconut oil
salt
water

See recipe card for quantities.

Instructions

So, how to make this onion tomato chutney for dosa? You can make this recipe in two ways. The usual method would be to saute the tomato and onion with spices. Blitz them to a puree and then prepare tadka and pour over the chutney before serving. While this method is good, what is even better is to blend first and slowly cook down the puree to a thick intense tomato chutney!

Here's your step-by-step guide to make tomato & onion chutney:

A blender with tomato chutney ingredients pureed.

Add the dried red chillies, jaggery, cumin seeds, mini shallots, garlic cloves, ripe tomatoes, red onion, and pottukadalai to a blender or mixie grinder and blend to a smooth texture.

Grab a pan and heat 3 tablespoons of sesame oil. Start the tadka with mustard seeds. Wait until they splutter and pop then add the urad dal and curry leaves.

A pan with blended tomato chutney puree.

Reduce the heat and carefully pour the blended tomato mix into the pan. It will sizzle and spatter a bit. You can use a little water to clean out the jar and add it to the pan.

Season with salt and mix that tadka goodness into the chutney. Let this cook low and slow for about 15 to 20 minutes. Switch off when the water content is reduced, oil surfaces and the chutney is thickened.

Your garlic tomato chutney with onion is now ready to serve! You can serve it warm or at room temperature. Scoop it up, pair it with dosa, idli, or even on your sandwiches!

A bowl of tomato onion chutney served with crispy dosas.

Substitutions and Variations

Here are a few substitutions you can try:

Tomatoes: If you're out of ripe tomatoes, you can use canned tomatoes or even tomato puree. Just adjust the quantity accordingly. If your tomatoes are not tangy, add a knob of tamarind pulp.

Red Onion: You can use yellow onions or add more shallots. If you want to skip onions, then add a pinch of hing for a flavour.

Garlic: If garlic isn't your fav, you can replace it with a bit of ginger for a different flavour.

Dried Red Chilies: Adjust the number of red chilies based on how spicy you want the chutney. You can also use chilli powder or paprika if you're out of dried chillies.

Pottukadalai: If you cannot source this roasted chana dal, then roasted sesame seeds, roasted peanuts, cashews or grated coconut can give your chutney a similar nutty flavour and texture.

Jaggery: You can use any other sugar of your choice.

Curry Leaves: If you can't find curry leaves, you can leave them out or use a bit of fresh cilantro aka coriander leaves.

Oil: I like the flavour sesame oil brings to this chutney but somedays I do use coconut oil. Any cooking oil works for the tadka, so use what you have on hand.

Feel free to play around with these substitutions and make the chutney that suits your taste buds best!

Equipment

Here's what you'll need in to whip up the this chutney in your kitchen:

blender or mixer
a shallow pan or a skillet preferably stainless steel or non-stick
spatula or wooden spoon

Storage

If you're planning to have the chutney within a week or so, pop it into an airtight container and store it in the fridge. It'll stay fresh and fabulous.

Top tip

"Cook Down the Chutney!"

Let the chutney simmer on low heat for a bit. This gives all those fantastic flavors a chance to mingle, develop, and intensify. Plus, it helps to achieve the perfect texture – not too watery, but wonderfully rich.

FAQ

Can I adjust the spiciness?

Absolutely! You can control the heat by adding more or fewer dried red chillies. Kashmiri chillies can add color without too much spice, so you can play around with the combination. You can even remove the seeds from the chilies if you want less heat.

Can I use canned tomatoes?

Definitely. If you're out of fresh tomatoes, canned ones work too. Just adjust the quantity to match the recipe, and keep in mind that canned tomatoes might have a slightly different flavor.

Can I skip the tadka (tempering)?

No, it's not recommended to skip the tadka (tempering). The tadka adds a layer of aromatic flavours that enhance the overall taste of this Tomato Onion Chutney. The oil also helps in getting the ingredients cooked and infused with flavours.

Can I make it without onions or garlic?

For a no onion and garlic recipe, try adding a pinch of hing and a clove or a piece of cinnamon to the tadka.

Looking for other recipes using fresh tomatoes? Try these: