Tomato Onion Chutney is a popular condiment especially in the Southern States of India. This tangy, slightly spicy chutney is usually served with idli, dosa and paniyaram. Easy to make, this recipe has no coconut. It is my favourite chutney and I usually have a small jar of it in my fridge. Sometimes I enjoy it with dhokla, chila or plain paratha. Tomato Onion Chutney stays fresh for about a week in the fridge. Unfortunately, I’ve not frozen it so cannot comment on it.
Each household will have it’s own version of this traditional chutney. Some add coconut, or only garlic, or make it without onion and garlic. It all depends on the taste requirements of the family. I personally don’t make it too spicy. Tomato Onion Chutney made in an Andhra household can be very spicy.
Sharing This Recipe With 2024 Alphabet Challenge Group
The 20th letter and it is T for tomato, tarragon, thyme, tofu, tortilla, tuna, tea, turmeric, turkey, tamarind, tapioca, tapioca pearls, teriyaki, truffles, etc. The Alphabet Challenge Group is whereby like minded food bloggers have been sharing recipes every two weeks according to the alphabet. This brilliant idea was initiated by Wendy who blogs at A Day in the Life on the Farm. For letter T I am sharing a recipe using tomatoes.
Memories
I was first introduced to this delectable chutney in 2005. I had just moved to Bangalore to be with my daughter. Our neighbours were from Andhra Pradesh. We became friends whereby if I made any Gujarati food I would send it to her and she would share Andhra food. Once she shared tomato onion chutney. Though hers was spicy for me, I enjoyed it in small amounts on my sandwiches. I eventually learned the recipe from her as I wanted to make my own less spicy version.
The Alphabet Challenge Journey So Far
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Some Recipes With T On My Blog – Please Check Them Out
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Best to use ripe tomatoes. I prefer to use Roma or plum tomatoes as they tend to be less watery. However, when they are not in season or too expensive I use the normal globe ones. If I use globe ones then I add 1-2 extra tomatoes as they have more juice than pulp.
Onion
Can use any onion of your choice. However, if you have the red one then that is the preferred one. Peel and cut into chunks.
Garlic
Add a few cloves of garlic, peel them.
Ginger
Need about 1 inch piece. Peel and cut the ginger into small pieces.
Dried Red Chillis
Use a mixture of hot and mild dried red chillis. Hot ones are guntur, jwala, birds eye chilli, boriya, etc. Mild ones are Kashmiri red chillis, mundu, byadagi. What if you don’t have whole dried red chillis? Well, no problem use red chilli powder instead. If the chilli powder is hot, ½ – 1 tsp should be enough.
Turmeric Powder
Need a little.
Tamarind
Add a small piece, the size of a marble or 1 tbsp of ready tamarind pulp.
Oil
Generally, gingelly oil is used. Gingelly is sesame oil. It adds a nice nutty flavour to the chutney. If you don’t have sesame oil then use any vegetable or seed oil like sunflower oil.
Mustard Seeds
Also known as rai, sarson ke dane, it is required for the chutney and tempering that will be added on top of the chutney.
Fenugreek Seeds
A little is required as it adds a unique flavour to the chutney. It is known as methi ke dane in Hindi.
Roasted Chana Dal
Adds a nutty flavour to the chutney, roasted chana dal or split chickpeas are easily available in most Indian stores. If it is not available then use the raw chana dal or split chickpea.
Urad Dal
Split black gram. Urad dal adds a unique flavour to the chutney. Need some for the chutney and the tempering.
Salt
Add according to your taste. Can use table salt or Himalayan pink salt. I wouldn’t recommend kala namak (Black salt) as it will ruin the flavours of the chutney.
Jaggery
A little is added to balance the flavours or if the tomatoes are too tangy. If you don’t have jaggery then you can use brown sugar.
Curry Leaves
Kari patta, limbdi, use fresh, dried or frozen. Required for the tempering.
Asafoetida
Known as hing in Hindi, a little is added to the tempering. This is an optional ingredient. The powdered form usually contains a bit of wheat flour so omit if you want a gluten free chutney.
TOMATO ONION CHUTNEY
mayurisjikoni
Tomato Onion Chutney is a popular condiment especially in the Southern States of India. This tangy, slightly spicy chutney is usually served with idli, dosa and paniyaram. Easy to make, this recipe has no coconut. I
When the oil is hot, add fenugreek seeds. Then add the mustard seeds.
Add the chana dal and roast for about a minute, stirring all the time.
Then add the urad dal. Keep stirring till the dal begins to turn light brown in colour.
Add the dried red chillis. Sti fry for a few seconds.
Add the chopped onion.
Stir fry the onion till it becomes a bit soft.
Add garlic and ginger. Stir fry the mixture for a minute or two.
Add the tomatoes, turmeric powder and salt.
Mix well.
Allow the mixture to cook over medium to low heat till the tomatoes are soft and mushy.
If there is too much liquid, increase the heat and allow it to evaporate. Don't make the tomato mixture completely dry. It should appear moist.
Add the jaggery if using any and mix well.
Allow the mixture to cool down a bit.
Transfer the tomato mixture to a blender jug.
Puree the mixture to a smooth consistency.
Remove the tomato onion chutney into a serving bowl.
PREPARATION OF THE TEMPERING
Heat oil in a small pan over low heat.
When it becomes hot, add the mustard seeds and urad dal.
As soon as the dal begins to turn light brown add the curry leaves.
Add asafoetida and take the pan off the heat.
Pour the tempering over the tomato onion chutney.
Notes
Adjust the chillis and salt according to your taste.
If you are using chilli powder, then add that at the end along with the jaggery.
Can add ¼ cup fresh grated coconut if you want to. Add it along with the onion.
If you don't have sesame oil, use any oil of your choice.
Make sure the tomatoes are ripe.
Keyword onion tomato chutney, tomato chutney
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Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
The texture is smooth yet slightly chunky, thanks to the blended ingredients. The roasted chana dal contributes a lovely nuttiness, while the mustard and fenugreek seeds provide a delightful crunch and a depth of flavor.
15 Comments
Wendy Klik
September 25, 2024 at 7:11 am
I can just see the look of delight on my son in laws face when he opens the refrigerator to discover this condiment. Thanks Mayuri.
mayurisjikoni
September 30, 2024 at 10:12 am
You’re most welcome Wendy 🙂
hobby baker Kelly
September 25, 2024 at 3:37 pm
Oh, this is totally not what I would think of when I think of chutney! This looks amazing! Wonderful flavors.
mayurisjikoni
September 30, 2024 at 10:11 am
Kelly chutney for Western cuisine and the Indian cuisine are different. It is a common chutney to have in the fridge for most South Indian homes.
Karen’s Kitchen Stories
September 25, 2024 at 6:17 pm
I’d love to have a jar of this chutney in my refrigerator! Love the story about sharing regional dishes with your neighbor.
mayurisjikoni
September 30, 2024 at 10:08 am
Thank you so much Karen.
Sneha Datar
September 26, 2024 at 7:51 am
This is a perfect accompaniment with rice.
mayurisjikoni
September 30, 2024 at 10:06 am
Thanks Sneha, I also apply it on my sandwiches. Love it.
Jolene
September 26, 2024 at 12:03 pm
What a gorgeous color, looks so fresh and delicious!
mayurisjikoni
September 30, 2024 at 10:06 am
Thank you so much Jolene. It is a versatile chutney for the Indian cuisine.
planet clicker
October 2, 2024 at 11:02 pm
The texture is smooth yet slightly chunky, thanks to the blended ingredients. The roasted chana dal contributes a lovely nuttiness, while the mustard and fenugreek seeds provide a delightful crunch and a depth of flavor.
mayurisjikoni
October 3, 2024 at 2:19 pm
Thank you so much for the descriptive words for the chutney.
Colleen – Faith, Hope, Love, & Luck
October 3, 2024 at 11:22 am
What a gorgeous color…it’s so vibrant! And it sounds like it as chock full of flavor!!!
mayurisjikoni
October 3, 2024 at 2:12 pm
Thanks Colleen the chutney is very flavourful. Wish I could share it with you.
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