Onion Tomato Chutney

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    Onion Tomato Chutney

    Even though I didn’t grew up eating South Indian food, I love it a lot – like a LOT and we eat it at least once a week. Whenever we feel like eating South Indian, we mostly go out as I am not as comfortable in making dosas/idlis at home as I am in making rotis and parathas. But that’s given since I make roti and parathas so often, almost every day BUT I have finally taken it on me to master South Indian cuisine. So stay tuned for more recipes from down south, they might not be perfect or authentic but I shall try my best!

    This recipe of onion tomato chutney is one of my favorites. Frankly speaking, India is a country of spices, acharas [pickle] and chutneys. There are way too many chutneys and everyone has their own way of making them. I bet you have been to at at least one Indian restaurant named “Chutneys”! We have 3-4 Indian restaurants by this name in Seattle alone! and I remember there were way too many in London as well!

    Chutneys always reminds me of my grandfather, he doesn’t eat his meals until and unless there’s some sort of chutney on the table. Cilantro, Mint, Gooseberry, Coconut, Raw Mango, Chili, Garlic – you name it and we can make a chutney of it by mixing and combining with other ingredients and spices.

    This onion tomato chutney is popular in South India and is served with dosas [rice lentil crepe] and idlis [steamed rice lentil cake] and that’s exactly what I made this for when I made dosa over the weekend. I added little sugar here to cut down on the spice, but it is totally optional. Enjoy this delicious and vegan onion tomato chutney with any bread of your choice. I love it with idli and also with my parathas!

     

    Method

    Heat 1 teaspoon of oil in a pan on medium heat. Once hot, add the garlic cloves and whole dried red chilies. Saute till garlic and red chilies are roasted and light golden brown in color. Drain on a paper towel.

    In the same pan now add roughly chopped red onion. Saute till it turns light golden brown.

    Drain the onion on a paper towel along with the garlic and red chilies.

    Onion Tomato Chutney-Recipe-Step-1In the same pan now add chopped tomatoes.

    Cook till they really nice and mushy and raw smell goes away completely, around 7-8 minutes.

    Add cooked/roasted tomatoes, onion, garlic and dried red chilies along with salt and sugar in a food processor. Grind to a fine paste by adding little water. Set aside.

    Onion Tomato Chutney-Recipe-Step-2In a pan now heat 1 teaspoon of oil on medium heat again. Once the oil is hot, add mustard seeds and let them crackle.

    Once the mustard seeds pop, add curry leaves.

    Transfer the tempering to the chutney and mix.

    Onion Tomato Chutney-Recipe-Step-3

    Enjoy onion tomato chutney with dosa/idlis or even parathas. I like this chutney more when it’s chilled so pop it in the refrigerator for 2-3 hours before serving.

    South Indian Onion Tomato Chutney

    * Adjust spice levels to taste. If you like spicy food, you can increase the amount of dried chilies to 4.

    * Adding sugar in the chutney is optional. As the chutney had become too spicy for my taste, I added it to cut down on the spice level.

    * Adjust the consistency of chutney as per your preference by adding more or less water to it.

    Onion Tomato Chutney

    Serves: 4

    Onion Tomato Chutney is a delicious blend of flavors and the perfect side dish for dosa, idli or parathas!
    Ingredients
    • 1 red onion, small, roughly chopped
    • 3 tomatoes, medium, roughly chopped
    • 3 garlic cloves, big
    • 2 whole dried red chilies
    • 1 teaspoon vegetable oil
    • ½ teaspoon sugar [optional]
    • salt, to taste
    • water, as required
    To temper
    • ¼ teaspoon mustard seeds
    • 3-4 curry leaves
    • 1 teaspoon vegetable oil
    Instructions
    1. Heat 1 teaspoon of oil in a pan on medium heat.
    2. Once hot, add the garlic cloves and whole dried red chilies.
    3. Saute till garlic and red chilies are roasted and light golden brown in color. Drain on a paper towel.
    4. In the same pan now add roughly chopped red onion. Saute till it turns light golden brown.
    5. Drain the onion on a paper towel along with the garlic and red chilies.
    6. In the same pan now add chopped tomatoes.
    7. Cook till they really nice and mushy and raw smell goes away completely, around 7-8 minutes.
    8. Add cooked/roasted tomatoes, onion, garlic and dried red chilies along with salt and sugar in a food processor. Grind to a fine paste by adding little water. Set aside.
    Tempering
    1. In a pan heat 1 teaspoon of oil on medium heat again. Once the oil is hot, add mustard seeds and let them crackle.
    2. Once the mustard seeds pop, add curry leaves and mix.
    3. Transfer the tempering to the chutney and mix.
    4. Serve onion & tomato chutney with dosas/idlis/parathas. I prefer the taste when it's chilled.

     

    38 thoughts on “Onion Tomato Chutney

    1. Do you live in Seattle? I lived in Sammamish for 2 1/2 years. . I wish we could’ve stayed longer. . I loved Seattle. . and probably went to one of those Indian restaurants you mentioned several times! totally agree with you that India is a country of spices and chutneys. Thank goodness for Indian food. . it’s really so delicious!! what kind of dried red chilies do you recommend for this? any kind?

      1. Yes I do live in Seattle! 🙂 Aww I wish you were now, we could have met! I love seattle too! 🙂 I recommend the dry red chilies that we get at the Indian grocery store!

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