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South Indian Style Tomato Onion Chutney Output

Tomato Chutney

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Tomato Chutney is a flavorful South Indian condiment crafted from onions, tomatoes, Indian spices, and herbs. It pairs perfectly with breakfast dishes such as Idli, Dosa, Upma, Pongal, and Rotis. You can tailor it to your taste by adding ingredients like garlic, tamarind, coconut, peanuts, coriander, and mint leaves. For a different twist, try making it without onions.
Course Dips & Condiments
Cuisine South Indian
Diet Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 309
Author Sangeetha Vel

Ingredients

For Tomato Chutney

  • 5 Tomato chopped, ripe tomato
  • ¼ cup Oil adjust to your taste
  • 1 tsp Chana Dal
  • 1 tsp Urad Dal
  • 2 Onion sliced
  • 8 Dry Red Chili
  • 1 tsp Mustard Seeds

For Tempering

  • ¼ Oil adjust to your preference
  • 1 sprig Curry Leaves
  • Salt to taste

Instructions

Making Tomato Chutney

  • Start by heating oil in a medium-sized pan over medium heat. Add chana dal and urad dal. Wait until they start sizzling and turn golden brown, which adds a nice nutty flavor to the chutney.
    Adding chana dal, urad dal, and allow it to sizzle
  • Next, add the sliced onions and dry red chilies to the pan. Sauté the mixture until the onions are soft and translucent to form the flavor base of your chutney.
    Adding Onion and red chili and sautéing
  • Add the chopped tomatoes to the pan. Sauté and continue to cook them until they break down and become mushy and well-integrated.
    Adding tomato and sautéing
  • Allow the cooked mixture to cool down completely to room temperature. This prevents heat from building up in the blender, which can cause splattering. Once cooled, blend the mixture into a smooth paste, achieving the perfect consistency for your chutney.
    Grinding tomato onion mix in a blender

Tempering the Chutney

  • Add oil to the pan and heat over medium. Then, add mustard seeds and curry leaves for tempering. Sauté briefly until the mustard seeds begin to pop, releasing their aroma.
    Adding oil and mustard seeds, curry leaves and sautéing
  • Pour the blended chutney back into the pan. Season with salt to taste, and stir well to combine all the flavors. If you prefer, you can adjust the consistency of the sauce in this step. Add a bit of water to thin it out, or simmer for a bit longer to achieve a thicker consistency.
    Adding ground tomato onion mix and combining
  • Your Onion Tomato Chutney is now ready to be served. Enjoy it with your favorite dishes for added flavor!
    Cooked tomato onion chutney

Serving

  • Enjoy this delicious Onion Tomato Chutney with a variety of dishes such as dosa, idli, uttapam, appam, upma, or even alongside a comforting bowl of rice. For more pairing ideas, be sure to check out our Serving Suggestions section below.
    Serving tomato onion chutney

Notes

If you're like me and love to experiment in the kitchen, here are some tips to tailor this recipe to suit your tastes:
  • Use Ripe Tomatoes: For the best flavor, use ripe, juicy tomatoes. They provide a natural sweetness and rich color to the chutney, enhancing its overall taste and texture.
  • Achieve Perfect Consistency: To get the best flavor and texture, cook the onions and tomatoes on medium heat until they're just soft—avoid browning or burning, as this can give a bitter taste to your chutney.
  • Blend Safely: After cooking, allow the mixture to cool completely before transferring it to a blender. This prevents the buildup of steam, which could potentially cause the blender lid to pop off.
  • Stirring Frequently: Keep stirring the chutney as it cooks to prevent it from sticking to the bottom of the pan and to ensure even cooking.
  • Control the Spice Level: Adjust the heat by varying the type and amount of chili peppers used. For a milder chutney, remove the seeds from the chilies before adding them to the cook, or use less intense varieties.
  • Enhance with Tempering: Adding a tempering of mustard seeds and curry leaves to the chutney after blending can significantly boost its flavor. Be sure to give it a try!
  • Adjust the Tang with Tamarind: For a distinct tangy flavor, blend in some tamarind pulp with the tomatoes and onions. Start with a small amount and adjust according to your taste preferences to balance the tanginess with the other flavors.
  • Infuse with Garlic for Depth: Sautéing garlic cloves with the onions before adding tomatoes can deepen the flavor profile of your chutney, adding a rich garlicky undertone that complements the tangy tomato base.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 13g | Protein: 3g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 10mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1301IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 1mg

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