This red chutney made with onion and tomato is so versatile and pairs well with any dish. Paniyaram, idli, dosa and adai, are just a few tasty tiffin items that can be eaten with this chutney.
Saute red chilies 
Saute onions and curry leaves 
Add tomatoes and salt 
Saute until soft 
Grind into paste 
Add chili powder and cook 
Onion Tomato Chutney
This chutney is so versatile and pairs well with any dish. Paniyaram, idli, dosa and adai, are just a few tasty tiffin items that can be eaten with this chutney.
Servings: 6
Ingredients
- 3 red onions (medium sized) (chopped)
- 2 tomatoes (tomatoes on the vine)
- 5 red chilies (adjust to taste)
- 3 Byadagi chilies (for a nice color and taste)
- 1 inch tamarind
- 5 tbsp oil
- ¾ tsp mustard seeds
- ¼ tsp urad dhal
- ¼ tsp asafoetida (also known as hing)
- 15 curry leaves
- ½ tsp red chilli powder (if needed spicy)
- salt to taste
Instructions
- Add 2 tbsp oil to a frying pan. Once hot, add ½ tsp mustard seeds, ¼ tsp urad dhal and ⅛ tsp asafoetida.
- Once the mustard seeds crackle, add both chilies, curry leaves and onions. Saute until translucent.
- Add chopped tomatoes, tamarind and salt. Saute until the tomatoes become soft.
- Let this cool and then grind into a paste and keep it aside.
- In a different pan, add 3 tbsp oil. Once hot, add remaining mustard seeds and ⅛ tsp asafoetida.
- Once the mustard seeds start to crackle, add the ground paste. Cover the pan (as this will splatter a bit) and boil for 10 minutes.
- Adjust spice as needed by adding red chili powder. Check for salt and adjust as needed.
- Cook on low flame for 5 minutes. The oil should start to separate from the pan.
- Serve hot as a side dish.
2 comments on “Onion Tomato Chutney”
Hi Kavitha,
Tried this chutney as per your measurements. It turned out very tasty.
I like your website. All the recipes have clear instructions with beautiful pictures. Thank u!
Thank you Meena. Good to hear. Happy Cooking!