Tomato Onion chutney


One of the non mallu  chutneys that I like most with my idlis or dosas is the tomato onion chutney. The tangy tomatoes cut through the delicate sweetness of the onions, creating a perfect symphony of sweet and sour.  The chutney is very easy to make and stays fresh for long, allowing you to make plenty to last for later :).

  tomato onion chutney


3 med sized tomatoes chopped into chunks
1 med sized onion chopped
1/4 tsp [amazon-product type=”text” text=”tamarind”]B002EE40B0 [/amazon-product] paste or marble sized pitted [amazon-product type=”text” text=”tamarind”]B002EE40B0 [/amazon-product].
5 – 6 dried whole red chilies
1 tbsp whole [amazon-product type=”text” text=”coriander seeds”]B000N4WWS6[/amazon-product]
2 sprigs of curry leaves
big pinch of [amazon-product type=”text” text=”asafoetida”]B000JMAXOW[/amazon-product]
2 –3 cloves of garlic, chopped (optional)
1/2 a tsp of grated ginger (optional)
Salt to taste
3 –4 tbsp oil
1/2 tsp [amazon-product type=”text” text=”black mustard seeds”]B001E6CFAW[/amazon-product]
2 tbsp [amazon-product type=”text” text=”sesame oil”]B000MXVH3O[/amazon-product] /any refined vegetable oil


  • Heat a tbsp of oil in a pan, add red chillies, fry until they are roasted, and remove.
  • In the same hot oil, add onions, ginger, garlic [amazon-product type=”text” text=”asafoetida”]B000JMAXOW[/amazon-product], 1 spring of curry leaves, [amazon-product type=”text” text=”coriander seeds”]B000N4WWS6[/amazon-product], and sauté until the onions turn slightly brown.
  • Add the tomatoes and sauté until the tomatoes soften to a pulp.
  • Turn off the heat and let it cool.
  • Grind the cooled mixture with tamarind and salt.
  • Heat a tbsp of oil in a shallow pan, add mustard and remaining curry leaves.
  • When the mustard pops pour the seasoning over the ground mixture and mix well.
  • Server with idlis, dosa or rotis.
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    4 Responses to “Tomato Onion chutney”

    1. angelina says:

      This chutney is really yummy. Julie, another variation of this chutney is to fry one table spoon of urad dhal (slightly reddish brown) before frying chillies and then the other ingredients. Its more nutritious and tastier.

    2. Dahlia says:

      Julie, there is also a variation to this yummy chutney – add a tsp of sambar powder.

    3. sophie says:

      I loved the chutney, kept eating it long after the dosas were finished tooo

    4. Anjana says:

      I tried the chutney .It came really nice.I really loved it.Please come up wtih more south indians chutney without coconut and peanut.

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