Tomato Onion Chutney

Tomato onion chutney is a spicy, tangy chutney made without coconut. It goes well with dosa, idli or even plain rice.

Tomato onion chutney
 

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Tomato Onion Chutney
Tomato onion chutney
Course Pickles and Chutneys
Cuisine Indian
Servings
servings
Ingredients
  • 1 1/2 cups Onion chopped
  • 1 1/2 cups Tomato chopped
  • 2 teaspoons Garlic chopped
  • 3/4 teaspoon Chilli powder
  • 1 tablespoon Gram dal (pottu kadala)
  • 1 pinch Sugar
  • Salt to taste
  • 2 tablespoons Oil
For Seasoning
  • 1/2 teaspoon Mustard seed
  • 1 number Red dry chilli
  • 1 sprig Curry leaf
  • 1/2 tablespoon Oil
Course Pickles and Chutneys
Cuisine Indian
Servings
servings
Ingredients
  • 1 1/2 cups Onion chopped
  • 1 1/2 cups Tomato chopped
  • 2 teaspoons Garlic chopped
  • 3/4 teaspoon Chilli powder
  • 1 tablespoon Gram dal (pottu kadala)
  • 1 pinch Sugar
  • Salt to taste
  • 2 tablespoons Oil
For Seasoning
  • 1/2 teaspoon Mustard seed
  • 1 number Red dry chilli
  • 1 sprig Curry leaf
  • 1/2 tablespoon Oil
Tomato onion chutney
Instructions
  1. Heat oil in a pan and fry the gram dal till golden. Add onion and garlic, saute until golden. Add chilli powder along with little water, saute till raw smell goes.
  2. Add tomatoes and mix well. Cover the pan and cook until the tomatoes are soft and mushy, allow it to cool.
  3. Add the tomato mixture into a blender along with 2 - 4 tablespoons of warm water and blend to a smooth paste.
  4. Heat oil in a pan, fry the mustard seeds, red dry chilli, and curry leaf. Switch off the flame and add the chutney to the pan, mix well.
  5. Serve with idli, dosa, etc.
  6. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  7. Recipe source - Vidya Santhosh, my friend.
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