tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe |
by Tarla Dalal

tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe | with 18 amazing photos.

onion tomato chutney is inspired from South Indian cuisine. It is made with tomatoes, onions and spices. The flavor is tangy, spicy and also has a nutty aroma. Traditionally tomato onion chutney is made in mortar and pestle but now a days no one uses those complex methods and instead use a food processor or a grinder.

Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and dips and we show you how to make tomato onion chutney.

As i said every household has their own style of making South Indian style tomato chutney using some of the basic ingredients used in every Indian household. We had made onion tomato chutney using tomatoes which are the base of the chutney and provide tanginess. Next we have used onions which balance the tanginess of tomatoes, further chana dal and urad dal which provide a nutty taste and aroma to the chutney, few green chillies for some spice, curry leaves for some freshness and we have cooked all these ingredients and blend them together to get a smooth paste. Thereafter we have tempered tomato onion chutney as South Indian chutney's are incomplete without tempering. We have only used mustard seeds and kashmiri red chillie for the tempering which perks up the flavor of the tomato onion chutney.

South Indian style tomato chutney goes really well with idlis, dosas, vadas and appam. onion tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato onion chutney the refrigerator for 10 days but you need to pack it in a air tight container.

Enjoy tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe with detailed step by step photos and video below.

South Indian Tomato Onion Chutney, Onion Tomato Chutney

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South Indian Tomato Onion Chutney, Onion Tomato Chutney recipe - How to make South Indian Tomato Onion Chutney, Onion Tomato Chutney

For Tomato Onion Chutney
1 cup finely chopped tomatoes
2 tsp oil
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
8 curry leaves (kadi patta)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
1/8 tsp turmeric powder (haldi)
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces

For Serving With Tomato Onion Chutney
idlis or dosas or uttapas

Method
For tomato onion chutney

To make tomato onion chutney , heat the oil in a non-stick pan, add the chana dal, urad dal and curry leaves and sauté on a medium flame for 1 minute or till the dals turn light brown in colour.
Add the green chillies and onions and sauté on a medium flame for 1 minute.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the turmeric powder and salt, mix well and cook on a medium flame for 1 minute.
Allow it to cool completely and blend in a mixer till smooth. Keep aside.
Heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the red chillies and sauté on a medium flame for 30 seconds.
Remove from the flame and pour on the chutney and mix well.
Serve the tomato onion chutney immediately or store in an air-tight container in the refrigerator with idlis/ dosas/ uttapas.

Nutrient values (Abbrv) per tbsp

Energy	31 cal
Protein	0.5 g
Carbohydrates	2.1 g
Fiber	0.6 g
Fat	2.2 g
Cholesterol	0 mg
Sodium	3.8 mg

Click here to view calories for South Indian Tomato Onion Chutney, Onion Tomato Chutney

Tomato Chutney Video, South Indian Tomato Onion Chutney Recipe by Tarla Dalal

South Indian Tomato Onion Chutney, Onion Tomato Chutney recipe with step by step photos

Like Tomato Chutney

tomato onion chutney | onion tomato chutney recipe | South Indian style tomato onion chutney | is a South Indian chutney which can be had with idli, dosa or appam. There are a lot of variations to the chutney and this is our version of it. If you like the recipe, given below are the links of similar recipes :
What are Chutneys? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.

There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.

Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.

South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav. You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.

Method for tomato chutney

To make tomato onion chutney | onion tomato chutney recipe | South Indian style tomato onion chutney | heat the oil in a non-stick pan.
Add the chana dal.
Further, add urad dal.

Add curry leaves. It adds freshness to the tomato chutney.
Sauté on a medium flame for 1 minute or till the dals turn light brown in colour.
Add the green chillies. You can increase the amount og green chillies depending on your preference of spice.
Add onions.
Sauté on a medium flame for 1 minute.

Add the tomatoes and 2 tbsp of water.
Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the turmeric powder and salt.
Mix well and cook on a medium flame for 1 minute.
Allow it to cool completely and blend in a mixer till smooth. Keep aside.

Heat the oil in a small pan
Add the mustard seeds.
When the seeds crackle, add the red chillies and sauté on a medium flame for 30 seconds.
Remove from the flame and pour on the tomato onion chutney | onion tomato chutney recipe | South Indian style tomato onion chutney | and mix well.
Serve tomato chutney immediately or store in an air-tight container in the refrigerator with idlis/ dosas/ uttapas