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    Home » Recipes » Breakfast

    Tomato Onion Chutney

    Published: Sep 24, 2023 by Famidha Ashraf with Leave a Comment

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    Jump to Recipe

    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.

    A bowl of red tomato onion chutney.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Related
    • Pairing
    • 📖 Recipe
    • 💬 Comments

    Ingredients

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

    A cutting board with tomato chutney ingredients on it.
    • 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.

    cooked down tomato chutney.

    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.

    Related

    Looking for other recipes using fresh tomatoes? Try these:

    • Spaghetti & Meatballs in Fresh Marinara
    • chicken dawood basha
      Dawood Basha with Chicken Meatballs
    • loubieh bi zeit in a platter
      Loubieh bi Zeit | Lebanese Green Beans
    • chili con carne
      Chili Con Carne | Beef Chili

    Pairing

    These are my favourite dishes to serve with tomato chutney recipe:

    • basmati rice idli
      Idli Batter using Basmati Rice
    • cucumber dosa
      Cucumber Dosa
    • Ari Dosha with dal.
      Ari Dosha | Rice Crepes with Coconut
    • methi-paratha recipe
      Methi Paratha

    📖 Recipe

    A bowl of tomato onion chutney with a serving spoon.
    Print Recipe

    Tomato Onion Chutney

    Packed with tangy tomatoes, onions, and garlic, this chutney elevates dosas, idlis, and other South-Indian snacks.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: South Indian
    Keyword: chutney recipes, fresh tomato recipes
    Servings: 3 people
    Author: Famidha Ashraf

    Ingredients

    For blending:

    • 5 to 8 dried red chillies add a few Kashmiri dried red chillies for colour
    • jaggery (thumb tip size)
    • ½ teaspoon cumin seeds
    • ½ teaspoon salt
    • 50 grams mini shallots approx. 10 shallots
    • 5 garlic cloves
    • 2 medium-sized tomatoes approx. 250 grams
    • 1 small-sized red onion
    • 1 tablespoon pottukadalai (roasted bengal gram)

    For Tadka:

    • 3 tablespoon sesame oil (or coconut oil)
    • ½ teaspoon mustard seeds
    • ½ teaspoon urad dal
    • 1 sprig of curry leaves

    Instructions

    Blend

    • Add all the chutney ingredients into a blender and blend until you achieve a smooth chutney consistency. You don't need to add water. You may have to stop, stir and blend again so the items blend uniformly. Make sure to not have any large specks of pottukadalai visible.
      5 to 8 dried red chillies, jaggery, ½ teaspoon cumin seeds, ½ teaspoon salt, 50 grams mini shallots, 5 garlic cloves, 2 medium-sized tomatoes, 1 small-sized red onion, 1 tablespoon pottukadalai

    Tadka

    • Heat some sesame oil or coconut oil in a shallow frying pan on low to medium heat. Add the mustard seeds and wait until they start to pop. Then add the urad dal and curry leaves and fry until the dal starts to turn yellow.
      3 tablespoon sesame oil, ½ teaspoon mustard seeds, ½ teaspoon urad dal, 1 sprig of curry leaves

    Cook-down

    • Reduce the heat to low or move the pan from the hob and pour the blended tomato mixture. It will sizzle and spatter a bit. You can use a little water to clean out the blender 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.

    Serve

    • Your tomato onion chutney is good to go! Serve it warm or at room temperature. Enjoy with dosa, idli, or even on sandwiches!

    Notes

    The colour of the chutney will depend on the type of dried red chillies used. 

    More Breakfast Recipes

    • Scrambled eggs with tomatoes on a avocado toast.
      Scrambled Eggs and Avocado
    • A bowl of coconut tomato chutney with freshly tempered with tadka.
      Tomato Coconut Chutney
    • kanda poha recipe
      Kanda Poha Recipe
    • arayes stacked
      Arayes

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    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

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