Onion tomato chutney | Tomato chutney with onion
Quick and delicious onion tomato chutney, prepared in just 15 minutes and served as a side dish for idlis and dosas. Learn how to make this tomato chutney with onions.
When it comes to idlis, I always prefer chutney over sambar, particularly a spicy and tangy one. This onion tomato chutney satisfies that criteria perfectly and a fantastic combination with hot soft idlis.
In my blog, you can find plain Onion chutney and plain Tomato chutney posts.
Whenever you feel lazy to make elaborate side dishes like kurmas or sambars for breakfast or dinner, these kinds of quick chutneys come in handy. Moreover, use this tomato chutney with onions as a spread for sandwiches and chapati rolls.
For more chutney/thuvaiyal recipes:
Watch the making video here:
Onion tomato chutney | Tomato chutney with onion
Ingredients
Ingredients:
- 2 big onions/20 shallots
- 2 large tomatoes
- 2 tbsp gingelly oil
- 1 tbsp urad dal
- 4 garlic pods
- 5 red chillies
- ¾ tsp salt (as required)
If seasoning:
- 1 tsp oil
- ½ tsp mustard
- 1 pinch asafoetida
- Few curry leaves
Instructions
Preparation:
- Rinse tomatoes and chop them. Keep aside. Use ripe tomatoes.
- Peel and chop onions into small pieces.
- Peel garlic pods.
Recipe:
- Heat gingelly oil, add urad dal and fry them to golden color.
- Add garlic pods and red chilli.
- To the same pan add onions and saute until they are translucent.
- Put chopped tomatoes.
- Also, add salt required for the chutney at this stage. As you may know, salt helps with cooking tomatoes faster.
- Cook the tomatoes until soft and mushy.
- Switch off and let the mixture cool down completely.
- Grind into smooth chutney using less water.
- Serve with soft Idli, Dosa, Uttapam, Crispy adai, Pesarattu or paniyaram.
How to season (optional):
- In a tadka pan, heat a tsp of coconut oil or ghee, add mustard seeds.
- Let the mustard splutter and add a pinch of asafoetida.
- Put some curry leaves and fry in oil.
- Pour this seasoning on top of the chutney before chutney.
Notes
Nutrition
Preparation:
- Rinse tomatoes and chop them. Keep aside. Use ripe tomatoes.
- Peel and chop onions into small pieces.
- Peel garlic pods.
Recipe:
- Heat gingelly oil, add urad dal and fry the lentils to golden color.
- Add garlic pods and red chilli.
- To the same pan add onions and saute until they are translucent.
- Put chopped tomatoes.
- Also, add salt required for the chutney at this stage. As you may know, salt helps with cooking tomatoes faster.
- Cook the tomatoes until soft and mushy.
- Switch off and let the mixture cool down completely.
- Grind into smooth chutney using less water.
- Serve with soft Idli, Dosa, Uttapam, Crispy adai, Pesarattu or paniyaram.
How to season (optional):
- In a tadka pan, heat a tsp of coconut oil or ghee, add mustard seeds.
- Let the mustard splutter and add a pinch of asafoetida.
- Put some curry leaves and fry in oil.
- Pour this seasoning on top of the chutney before chutney.
Tips:
1) Firstly you can add a bit of tamarind while grinding if you wish to have extra tangy chutney.
2) Also, seasoning is optional and you can serve plain without tempering. Both ways this onion tomato chutney tastes good.
3) Finally, I prefer using gingelly oil or coconut oil for making chutneys and stir-fry(poriyal) for health reasons.
4) Lastly, garlic aids better digestion while having carb rich oily dosas. Also gives a unique spicy taste to the onion tomato chutney.
You may like these side dishes from my blog:
