Tomato Chutney is an easy, quick, and tasty Indian side dish or dip for breakfast and dinner. It is usually prepared with basic ingredients like onion, tomato, Indian spices, and herbs. The recipe I have shared here shows you how to make the perfect Tomato Chutney with easy step-by-step instruction with video. This Tomato Chutney tastes divine and is one of the best side dishes for dosa, idli, upma, uttapam, and Pongal.
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What is Tomato Chutney?
Tomato Chutney is a quick and tasty South Indian style condiment or dips that are typically served for breakfast dishes. Usually, the onions, tomatoes, a few Indian spices, and herbs are cooked to the right consistency and then blended into a perfect dip. This style of making chutney is popular across the south Indian states of Tamilnadu, Andhra, Kerala, Karnataka, and Telangana.
The chutney requires minimal ingredients and it takes only under 20 minutes to make this dish. Yes, it is that easy, even beginners can prepare this at home without any hassle. And this tomato chutney is a perfect combo for dosa, idli, and similar breakfast dishes.
How to make Tomato Chutney?
The recipe I have shared here is simple, quick, and basic Tomato Chutney and it makes 4 servings. The ingredients used here are very minimal and it is usually available in any Indian stores around. And the recipe gives a thick, moderately spicy, tangy chutney.
- Sizzle dals in oil - in a pan with medium heat, pour oil and allow the chana dal and urad dal to sizzle
- Add Onions and Chili - Then add onions and dry red chili and allow it to turn soft
- Cook Tomatoes to mushy - add the tomatoes and allow them to turn mushy. You can also use little tamarind or tamarind sauce here to enhance the tangy flavor and taste
- Cool Down - allow the mixture to cool down completely and then transferred it to a blender(This avoids the mixture to build pressure due to heat that will explode the mixture while grinding)
- Blend - After transferring it to a blender, ground the onion-tomato mixture to smooth paste (At this stage, if you find the chutney is too thick, feel free to add water to adjust the consistency of the chutney).Usually, I like the way it is served in restaurants that are thick in consistency, so I haven't added any extra water to it
- Temper with spices - In a pan again with medium heat, pour oil and add the mustard seeds, curry leaves, and allow it to splutter
- Mix the ground paste - add the ground paste, salt and gave a nice mix
- Serve - Finally, serve this delicious Tomato chutney with Uttappam, idli or dosa
This Tomato Chutney recipe is a flavorful and quick dip that is absolutely a keeper. It will never fail to attract anyone who loves Indian breakfast dishes. And of course, it will entice those who are new to Indian cuisine as well. And I believe you will try and enjoy this recipe with your family and loved ones.
Tips
- Make sure to saute the onion and tomatoes to the right consistency without burning them to achieve a tasty and flavorful dish
- Always make sure to cool down any mixture that is hot before grinding it in a blender. This will avoid exploding due to the pressure build by the heat
- Though the final tempering part is optional, it really enhances the taste and flavor of the tomato chutney
Serving Suggestions
Serve this delicious lip-smacking chutney with dosa and, idli. And it tastes heavenly with the following breakfast recipes:
It can also be a perfect condiment for Snacks like Medu Vada, Bajji, and Chaat dishes.
Looking for easy and quick breakfast recipes to kick start your busy mornings? Then you could also check this collection of Indian Vegetarian Breakfast Recipes to enjoy with your family and loved ones.
Related Recipes
Find similar dips recipes below and more at dips & condiments
Variations
- Herbs - you can add mint and coriander for special aroma and different tatse
- Tamarind - If you would like to have tanginess in chutney, feel free to add some tamarind pulp to your chutney while grinding
- Garlic - You could also saute some garlic pods along with onions to enjoy some garlicky taste
Tomato Chutney Recipe video
I have also shared a detailed video of the Tomato Chutney recipe with onion below that I hope will help you to make a perfect tasty chutney. For a quick look, here is the recipe in story format.
📖 Recipe
Tomato Chutney
Ingredients
- 5 Tomato, chopped
- 2 Onion, sliced
- 8 Dry Red Chili
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
- ½ cup Oil
- Salt, as needed
Instructions
To Prepare Tomato or Onion Tomato Chutney
- In a pan with medium heat, pour oil and add chana dal, urad dal, and allow it to sizzle
- Add the sliced onions, dry red chili, and saute until onion turns soft
- Add the chopped tomatoes and saute until it turns mushy
- Transfer the onion-tomato mixture to the blender and grind it to smooth paste(Make sure to allow the mixture to cool down completely before grinding to avoid exploding the chutney from the blender)
- In a pan again, pour oil and temper mustard seeds, curry leaves, and give a quick saute
- Pour the ground onion tomato chutney, salt, and mix well
- Now the Onion Tomato chutney is ready for you to taste and enjoy
To Serve
- Serve this delicious Onion Tomato Chutney with dosa, Idli, uttapam, appam, upma, or rice
Video
Notes
- Make sure to saute the onion and tomatoes to the right consistency without burning them to achieve a tasty onion tomato chutney
- Always make sure to cool down any mixture that is hot before grinding it in a blender. This will avoid exploding due to the pressure build by the heat
- Though the final tempering part is optional, it really enhances the taste and flavor of the onion tomato chutney
Nutrition
FAQ
Tomato chutney is easy and tasty South Indian dish that is prepared with onion, tomato, Indian spices, and herbs. And usually served for dosa, idli, and similar other breakfast recipes.
Tomato chutney stays good for one day at room temperature and up to 3 days in the refrigerator. And adding tamarind pulp makes the shelf life to 3 days at room temperature and up to 10 days in the refrigerator.
Tomato chutney is served as a side dish with Idli, dosa, roast dosa, Pongal, rice, and chapati.
Yes, you can add ginger while sautéing the onion in the recipe instructions above to enhance the aroma and flavor of the dish.
I really hope you enjoyed the recipe that I have shared here and I would love to hear from you on how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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