Tomato Onion Chutney is a flavor-packed South Indian condiment that brings together the tanginess of tomatoes, the mild sweetness of onions, and a perfect balance of spices.
Whether you’re looking to add an extra zing to your breakfast dosas, idlis, or spread on bread for a delicious snack, this chutney is your go-to.
With its vibrant color and lip-smacking taste, this chutney with onions and tomatoes is an irresistible addition to any meal. Plus, it’s quick, easy to make, and incredibly versatile!
What is Tomato Onion Chutney?
Tomato Onion Chutney is a popular South Indian condiment that combines the tartness of ripe tomatoes with the sharpness of onions. This flavorful mixture is enhanced with various spices and herbs, creating a harmonious blend of tastes and textures.
Health Benefits of Tomatoes
- Rich in Antioxidants: Tomatoes are a great source of lycopene, an antioxidant that helps reduce the risk of heart disease and cancer.
- Supports Skin Health: The Vitamin C in tomatoes promotes collagen production and gives you glowing skin.
- Improves Vision: Packed with Vitamin A, tomatoes are beneficial for eye health.
- Good for Digestive Health: The fiber in tomatoes aids digestion and helps prevent constipation.
Tomato Onion Chutney Recipe:
Tomato Onion Chutney is a must-try recipe that elevates any meal with its spicy, tangy, and savory notes. It’s not only quick and easy to prepare but also versatile enough to pair with a variety of dishes. Whether you’re enjoying a traditional South Indian breakfast or looking for a tasty dip, this chutney never disappoints. Make a batch today and experience its irresistible flavors!
- For this Andhra Chutney with onion and tomato, firstly heat oil in a pan. Add chana dal, urad dal. Sauté until the dals turn golden brown about 30 seconds.
- Add dry red chillies and garlic cloves.
- Add chopped onions and sauté until the onions turn translucent and slightly golden, about 5 minutes.
- Toss in the chopped tomatoes.
- Sprinkle a pinch of salt and put in the tamarind paste.
- Mix well and cook covered until the tomatoes turn soft and mushy (about 5-7 minutes).
- Turn off the gas and allow to cool.
- Once the mixture cools down a bit, transfer to a mixie jar.
- Blend it into a smooth paste (add 1-2 tbsp water, if required). Adjust the salt according to taste.
- Transfer the tomato chutney into a serving bowl.
- For the tadka, heat oil in a small pan. Add asafoetida, curry leaves, mustard seeds and urad dal. Saute for a few seconds.
- Pour this tadka over the tomato chutney.
- Mix onion and tomato chutney well.
- Serve Andhra Tomato Onion Chutney with Idlis or Dosa.
If you are looking for more chutney recipes, then do try out Ridge Gourd Chutney
Tomato Chutney Serving Suggestions
- Serve this Tomato Onion Chutney with hot idlis or crispy dosas.
- It’s a perfect accompaniment for parathas or chapatis.
- Use it as a spread on sandwiches or wraps for a flavorful kick.
- You can also enjoy it as a dip with snacks like pakoras or fritters.
- Pair with grilled meats or vegetables as a zesty accompaniment.
- Serve alongside rice and dal for a simple yet satisfying meal.
- Use as a base for pizza or pasta sauce for a fusion culinary experience.
Tomato Chutney Variations
- Cinnamon Tomato Onion Chutney: For a twist, add a small stick of cinnamon while sautéing the onions for a warm, slightly sweet flavor. You can also add a pinch of ground cinnamon while blending the chutney.
- Peanut Tomato Onion Chutney: Add roasted peanuts to the mix for a richer, nutty flavor.
- Coconut Tomato Onion Chutney: Mix in grated coconut before blending to add a creamy texture and tropical flavor.
Tips for Perfect Tamatar Ki Chutney
- Balance the Spices: Adjust the number of chilies according to your spice tolerance. Dried red chilies give the chutney a deep, smoky flavor.
- Cook Tomatoes Thoroughly: Ensure the tomatoes are cooked until soft and mushy for a smooth texture.
- Cool Before Blending: Let the mixture cool slightly before blending to avoid any splattering and achieve a smooth consistency.
- Use Sesame Oil: For a traditional South Indian flavor, use sesame oil for sautéing.
- Tempering Adds Flavor: Don’t skip the tempering step if you want a more aromatic chutney.
Storing and Preserving
To enjoy your Tomato Onion Chutney for longer:
- Store in an airtight container in the refrigerator for up to a week.
- For extended shelf life, consider freezing the chutney in small portions.
- Add a layer of oil on top of the chutney to prevent oxidation and maintain freshness.
- Pro Tip: To preserve the chutney for several months, consider canning it using proper sterilization techniques. This method allows you to enjoy your homemade chutney even when tomatoes are out of season.
Tomato Onion Chutney Recipe
Ingredients
- 2 tablespoon oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- 3 dry red chillies
- 6 garlic cloves
- 1 medium onion chopped
- 3 small tomatoes chopped
- ½ tsp Tamarind paste
- ½ tsp salt
- 2-3 tbsp water optional
Tadka:
- 1 tbsp oil
- 1/8 tsp hing
- ½ tsp mustard seeds
- ½ tsp urad dal
- 2 sprigs of Curry leaves
Instructions
- Peel and chop the onions. Peel the garlic cloves. Wash and roughly chop the tomatoes.
- Heat oil in a pan over medium flame. Sizzle chana dal and urad dal.
- Add 3 dry red chillies and saute for about 30 seconds.
- Add chopped onion and garlic cloves. Sauté until the onions turn translucent, about 5 minutes.
- Add the chopped tomatoes, tamarind paste and salt.
- Mix well and cook covered till the tomatoes turn mushy.
- Turn off the gas. Allow the mixture to cool slightly. Transfer it to a blender and grind to a smooth consistency. Add 1-2 tbsp water, if required.
- Transfer the tomato onion chutney into a serving dish.
- For the tempering, heat a little oil in a small pan. Add curry leaves, asafoetida, mustard seeds and urad dal. Saute for a few seconds.
- Pour this tempering over the tomato onion chutney.
- Serve Tomato Onion Chutney with Idli or Dosa.
Notes
- You can add 1 tsp ginger paste while sautéing the onions.
