Tomato Onion Chutney Recipe | tomato chutney recipe | quick and easy-to-make onion tomato chutney recipe
This is a very versatile chutney that can go well with any snack, be it upma, idli, dosa, paniyaram or parathas, pakoras or cutlets. The tanginess of this tomato chutney can add a twist to any of your favourite snacks. You must have noticed in many south Indian restaurants that they basically serve 3 types of chutneys – one being the standard coconut chutney, other two are coriander chutney and tomato onion chutney.
This chutney not only tastes good with south indian food, but it is also a great accompaniment with other snacks or parathas. Plus it is very easy-to-make and quick. Do not forget to add curry leaves as their flavour enhances the taste of this chutney.
Do have a look at our detailed post on how to store and preserve curry leaves/kadi patta
If you are looking for more chutney / accompaniment recipes, do have a look at –
Green Chutney
Strawberry and Mango Chutney
Fresh Red Chilli Chutney
Tomato Onion Chutney
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Ingredients (1 cup = 240 ml)
- 2 big tomatoes chopped
- 1 medium sized onion chopped
- 1 big garlic clove chopped
- 1 teaspoon oil
- ¼ teaspoon asafoetida/hing
- salt to taste
For the tempering:
- 1 teaspoon oil
- 1 broken dry red chilli deseeded
- ¼ teaspoon mustard seeds/rai
- ¼ teaspoon urad dal split and husked black gram
- 8-10 curry leaves/kadi patta
Instructions
- Heat oil in a pan and add hing, garlic and onions. Add salt and saute till their raw smell disappears and onions turn transparent.
- Then add tomatoes and cook until tomatoes become soft and mushy.
- Remove from flame and allow the mixture to cool. Once it cools, grind to a smooth paste.
- Heat 1 teaspoon oil and add dry red chilli and mustard seeds. When seeds splutter, add urad dal and curry leaves, sauté for a few seconds and add the prepared onion-tomato paste. Check the salt level and adjust accordingly.
- Mix well and cook until oil separates. Tomato-onion chutney is ready. Serve with idli, dosa, parathas, upma or any snack.
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