Onion Tomato Chutney

My 91st recipe, “Onion Tomato Chutney”, the perfect side for idli, dosa, kuzhi paniyaram or any South Indian savory breakfast dish.

RK is a huge fan of spicy chutneys for breakfast. Though I do not have any special preferences, the one thing RK told me before marriage was that he hated to have idli and dosa with sambar. Though sambar is delicious and he loves his sambar vada, for some strange reason he does not like to have it with idli or dosa. After marriage, it actually became a blessing in disguise for me. I hate spending a long time in my kitchen early in the morning making sambar or any other gravy. I would instead happily make a chutney in less than 15 mins and enjoy a quick, warm and healthy breakfast.

Though there is a wide array of chutneys I prepare, this spicy onion tomato chutney is something which I frequently make. It is just because I love its flavors very much. Spicy, Oniony, Garlicky and Tangy. I always tend to eat the extra idli or dosa whenever I make this chutney 🙂 You can look here for some of my other chutney recipes: Coconut Chutney, Coriander Chutney.

Onion Tomato Chutney

Onion Tomato Chutney

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 4

Ingredients

  

• Oil - ½ tsp
• Garlic - 4 cloves
• Onion - 1 large Roughly chopped
• Tomato - 1 large Roughly chopped
• Dry red chilli - 3
• Tamarind - a pinch
• Salt - ¼ tsp adjust to taste
• Water - as needed

To temper

• Oil - ½ tsp
• Mustard - ¼ tsp
• Broken Urad dal - ¼ tsp
• Jeera - ¼ tsp
• Asafoetida - a small pinch optional
• Curry Leaves - 1 sprig

Instructions

 

• First heat ½ tsp of oil in a pan, add the onion, garlic and saute until translucent. Transfer to a plate.
  
   
• Now, add the tomato to the same pan and saute until it is slightly wilted. Transfer to the plate with onion.
  
   
• Now, add dry red chillis to the same pan and saute for 30 secs and then transfer to the plate. Let the onion, tomato and chillis come to room temperature.
  
   
• Add everything to a mixie, along with salt, tamarind, water and grind to a smooth paste.
  
   
• Again heat the pan with ½ tsp oil, add the mustard and once it splutters, add the remaining ingredients listed under "To temper" in the given order. Once the broken urad dal starts to become golden brown, add the ground paste to the pan and saute until it reaches desired consistency and the raw smell of onions are completely gone.
  
   
  
   
• Serve as a side with idli, dosa or kara kuzhi paniyaram.
  

Notes | FAQ

- Adjust number of red chillis and garlic based on your preference.
- The chutney would taste even wonderful if you use red shallots/red small onions instead of the regular onions.