Onion Tomato Chutney

This 10-minute Onion Tomato chutney is not only quick but extremely delicious. You can enjoy this with idli, dosa or uttapams.

Recipe – Video

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Ingredients

  • 1 onion (medium size) roughly chopped
  • 2 tomatoes (medium size) roughly chopped
  • 4 dry red chillies
  • ¼ cup raw peanuts
  • 3-4 cloves garlic
  • 2 tablespoons tamarind pulp
  • ¼ teaspoon jaggery (optional)
  • 1 teaspoon coriander/dhaniya seeds
  • ½ teaspoon cumin seeds/jeera
  • 1 pinch asafetida/heeng
  • 2-3 tablespoons refined oil
  • salt to taste
For tempering/taka
    • 2-3 tablespoons oil
    • 2 finely chopped garlic
    • 1 teaspoon mustard seeds
    • 1 teaspoon urad daal
    • 6-8 fresh curry leaves
    • 2-3 dry red chillies

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making Onion Tomato Chutney

  1. Place a pan over medium flame and add oil. Once the oil turns hot, add cumin seeds, coriander seeds and asafetida. When the seeds start to pop add raw peanuts and saute for a couple of minutes.
  2. Add dry red chillies and garlic and saute for a minute.
  3. Further, add chopped onions and saute for 3-4 minutes, till the onions becomes translucent.
  4. Now add chopped tomatoes and cook for 3-4 minutes or until the tomatoes become soft.
  5. Lastly add some salt, tamarind pulp, and jaggery and mix well. Switch off the flame and let it cool down.
  6. Now transfer the mixture in a mixer grinder and grind for couple of minutes. Don’t turn it into a fine paste, it should have a coarse texture. Add a tablespoon of water if needed.
For tempering/tadka
  1. In a pan small pan add oil and once it becomes hot add the urad dal, mustard seeds, dry red chillies, chopped garlic and curry leaves.
  2. Saute them for a minute and then immediately pour it on the prepared chutney.
  3. Serve with idli, dosa, vada, etc.
  4. You can store it in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

  • If you don’t like peanuts then you can replace it with cashews, sesame seeds, or roasted chana dal.
  • In the tempering I highly recommend you add garlic, as it gives a really nice flavour to the chutney.
  • You can completely skip the dry red chillies, if you don’t like the spicy flavour or you can remove the seeds of the dry red chillies to reduce the heat.

Step By Step In Pictures

  1. Place a pan over medium flame and add oil.

2. Once the oil turns hot add cumin seeds.

3. Now add coriander seeds and asafetida/heeng

4. Roast till the seeds start to pop and turn slightly golden.

5. Add raw peanuts and roast for 2-3 minutes.

6. Add dry red chillies and garlic and roast for them for a minute.

7. Now add roughly chopped onions and saute for 3-4 minutes, till the onions becomes translucent.

8. The onions have become translucent and changed its colour slightly.

9. At this point add tomatoes and cook for 3-4 minutes or until the tomatoes turn soft.

10. Now add salt.

11. Add tamarind pulp.

12. Add jaggery powder and cook for couple of minutes, switch off the flame and let it cool down.

13. Now transfer the mixture into a blender.

14. Add 2 tablespoons of water if required.

15. Grind for couple of minutes. Don’t make it into a fine paste, it should have a coarse texture.

16. The tomato onion chutney looks perfect, transfer it into a bowl.

17. To prepare the tempering in a small pan add oil.

18. Once the oil turns hot add the urad dal, mustard seeds, dry red chillies, chopped garlic. Saute for a minute till it turns slightly golden.

19. Now add the curry leaves and saute for a minute.

20. Now add the curry leaves and saute for 30 seconds.

21. Immediately transfer the tempering on the onion, tomato and peanut chutney. Serve with idli, dosa and uttapam.

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