Recipe for Tomato Onion Chutney

In India, chutneys are eaten with many dishes, like Idli, dosa, vada, and even paranthas and rotis. Each state in India has its own chutney recipes, and these are usually made with vegetables and lentils.

I have shared many chutney recipes. Check out my article on 9 Chutney recipes to pair with south Indian breakfasts.

Today, the recipe I am sharing is Tomato Onion Chutney. It is a tangy chutney made with tomatoes, onions and some basic Indian spices. This chutney is a perfect companion for Idli, dosa and other south Indian breakfasts.

So, let us start:

Ingredients needed for Tomato Onion Chutney:

• 1 Big Onion; chopped
• 1 Big Tomato; chopped
• 1 tbsp Sesame Oil
• 1 tsp Chana Dal ( chickpea lentils)
• 1 tsp Urad Dal ( Black Gram without skin)
• 1 tsp Cumin Seeds
• 1-2 Dry Red Chillies
• Salt; to taste
• ½ cup Grated Coconut

Ingredients needed for tempering:

• 1 tsp Sesame Oil
• ½ tsp Chana Dal ( split chickpea lentils)
• ½ tsp Urad Dal ( Black gram without skin)
• ¼ tsp Asafoetida
• 6-8 Curry leaves

Method to make Tomato Onion Chutney:

• Heat oil in a pan. On medium heat, fry Urad Dal, Chana Dal, Cumin seeds and dry red chillies.
  
  
  
• Add onions. Fry till they turn translucent.
  
  
  
• Add tomatoes.
  
  
  
• Add salt. Cover with a lid, reduce the heat and cook till the tomatoes turn mushy.
  
  
  
• Remove from heat and let the mixture cool.
• Grind the cooled mixture with grated coconut. Transfer this mixture to the serving bowl.
  
  
  
• For the tempering, heat oil in a pan. Add chana dal, urad dal, and asafoetida.
  
  
  
• Add curry leaves. On medium heat, fry them for a few seconds.
  
  
  
• Then add this tempering to the chutney.
  
  
  

Recently, when I made this chutney, I paired it with Oats & Rava Idli.

Check out other recipes from my kitchen here.

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Here is the recipe in printable format.