Onion tomato chutney recipe

Easily onion tomato chutney recipe with step by step. This Chutney is a traditional southern Indian Chutney made with onions and tomatoes that are usually served with idli, sin or kuzhi Paniyarram. This is a popular side dish like coconut, tomatoes & onions. Chutney. Delicious, scented, spicy, and slightly sharp. Learn how to make the best side dishes for idli or sin.

Chutney Tomato onion

This is my Chutney for idli or sin, very easy to make and it tastes very good. I like to have it with Idli, Sin or Kuzhi Paniariam. I like to add a little extra oil to this Chutney and the oil I prefer to use is gingelly oil because of the aroma and taste.

Jump to:

About Chutney Tomato Onions

Chutney is one of the important side dishes for Idli, Sin, Kuzhi Paniyarram and more Southern Indian breakfast menus. There are many versions of Chutney that are usually served with breakfast, onion chutney, chutney tomatoes and coconut chutney are popular.

Chutney is a staple in the southern Indian homes, also known as Thakkali Vengaya Chutney, Onion Tomato Chutney or even Kara Chutney.

Most of my days made this onion tomato chutney made with a combination of both. Easy to make but it tastes very delicious. I like to add some dry red chili, garlic in Chutney while baking and grinding to increase taste and taste.

I usually make this Chutney two directions. The ingredients used to make the chutney version of onion tomato are the same but the cooking method varies. I have shared the two versions in this blog post.

Chutney Tomato Onion Ingredients

Onion – I use large onions to make this chutney but you can also use peeled shallots.

Tomato – Use large and fresh ripe tomatoes that are important. The ratio for onions and tomatoes is 1: 1 which is the correct proportion to make this Chutney.

Garlic – You can use peeled garlic cloves that add a little flavor of garlic to Chutney.

Dry red chili – Depending on the spice level, you can increase or reduce dry red chili.

Tamarind – A small amount of acid is added to balance the chutney taste.

Tempering – For temperature, I like to use gingelly oil which is Indian sesame oil along with mustard seeds, urad dal, dry red chili, curry leaves.

Chutney Tomato onion (two ways)

There are two ways you can make chutney tomato onions. I have shared the two versions below, depending on the time and resources you can choose which one.

Milling & Cooking – You can grind the ingredients together and then cook to finish. This method is one easy way to make this Chutney if you don’t have much time.

Cooking & Milling – This method is more complicated, this is good when you want to preserve Chutney longer. Simple and easy to make and chutney tomato onions remain good for a long time in the refrigerator.

How to Make Chutney Tomato Onion (Gradual Pictures)

Pre-preparation

1) Peel and cut onions, tomatoes, garlic and dry red chili. Instead of onion, you can use peeled shallots.

Grinding onions with tomatoes

2) Take the chopped onion in a roughly in a blender

3) Add cloves of garlic which is peeled into the onion.

4) Add dry red chili to the onion mixture.

5) Add tomatoes to the onion mixture and chili.

6) Add a piece of acid to their tomato and ground mixture.

7) I do not add water when grinding, the water content of onions and tomatoes is enough to make it a pure.

Spices -Tempering spices

8) Heat the oil in the grade. Let the oil become hot. After heating, add mustard seeds and let them appear. You can also add Urad Dal, dry red chili and curry leaves in tempeh but I remain simple.

9) After the seeds joke. Add a mixture of chutney soil.

10) Season with salt and stir well. Leave the Chutney completely cooked for 3 to 4 minutes.

11) Chutney is ready and cooked.

12) Serve Chutney Tomato onions with Idli, Sin or Paniariam.

Variation

The Chutney version of the onion tomato uses the same ingredients but has additional green chili, not dry red chili. I added a few coriander leaves for fresh refreshing taste to Chutney.

Tempering for Chutney is very complicated with a lot of spices and curry leaves. This Chutney begins with sauteing all the ingredients and then grinding to Pure which becomes angry in the end for a taste blow.

Materials used

• Oil – 1 tsp
• Onions – 1 sliced big
• Tomato – 1 sliced big
• Green Chili – Gap 2 to 3
• Garlic – 6 Clove
• Coriander leaf – 2 tablespoons of chopped
• Salt to taste

For Tempering

• Oil – 1 tsp
• Mustard / Kaduku Seeds – ½ tsp
• Urad Dal / Ulundu Paruppu – ½ teaspoon
• Jintan / Jerakam Seeds – ½ teaspoon
• Chana Dal / Kadalai Paruppu – ½ tsp
• Kari left a crution
• Pdih

How to make chutney tomato onion

1) Heat the oil in the grade. Add onions, green chili and garlic cloves. Saute for a few minutes. Make sure you slice the onion thin so that it is cooked faster.

2) also sprinkle onions with salt so that it is cooked faster.

3) Now you can see the onion has turned translucent and a little golden.

4) Add chopped tomatoes to the onion mixture.

5) Saute tomatoes until softened.

6) Even though this is optional, you can add some coriander leaves or mint leaves for taste.

7) Now the mixture has been cooked very well.

8) Take this in a blender and without adding water, roll into a smooth paste.

9) Chutney Tomato onion is land. Take the ground chutney in a bowl.

For tip: I grounded this Chutney without water that helped preserve Chutney longer. If you immediately serve Chutney, you can add warm water while grinding and making Chutney pour consistency.

10) Now for Temper, heat the oil in a small pan. Add mustard, Urad Dal, Chana Dal, curry leaves, cumin seeds, asafoetida and let them sprinkle briefly.

11) Pour tempeh on chutney and stir well.

12) Chutney Tomato Onion is ready to be enjoyed.

Expert tips

• Instead of onion, you can use the peeled onion also known as Sambar onion.
• Use watery and fresh ripe tomatoes. If your tomatoes are tarts, you can reduce acid in Chutney.
• For tempeh spices, use gingelly oil which is also known as Indian sesame oil for the best taste.
• Cook Chutney until all the moisture evaporates that maintain Chutney longer.

More Chutney recipes to try

📖 Recipe card

If you have questions that are not covered in this post and if you need help, leave me comment or send me @aarthhi198689 @gmail.com and I will help as soon as possible.

Follow me Instagram, Facebook,Pinterest ,YouTube For better tummy inspiration.

If you make this recipe or anything from delicious tummy, make sure to post it and give me tagged so that I can see all your creations !! #Yummumemustaarthi and @YummytummyHorthhi On Instagram!

Breakfast recipes to explore

->