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Onion Tomato Chutney for Dosa / Idli

Onion Tomato Chutney for Dosa / Idly

Onion Tomato Chutney | Tomato Onion Chutney Recipe is a lip-smacking chutney, perfect accompaniment for Dosa & Idli.  This Vegan Tomato chutney recipe is a quintessential South-Indian classic chutney that can be made with staple pantry ingredients. Learn to make this easy onion tomato chutney step by step in 20 minutes.

Talk about south indian breakfast, you got to have onion tomato chutney & coconut chutney to serve along.

My sister in law makes some of the delicious chutney’s and this tomato onion chutney is from her repository. I have been making her version of chutney for a few years now, but there are always new tweaks in it, to suit the flavours of the day.

We make Dosa ( also known as Lentil Pancakes ) at least twice a week and serve them with either this chutneys or dosa milagai podi ( also known as edible gunpowder ) or tiffin sambar or chutney powder.

Talk about Chutney’s we have got so so many choices to pick from.  Coconut Chutney is usually the hot favourite apart from tiffin sambar. But if you are looking for dosa chutney without coconut or idli chutney without coconut or even onion tomato chutney without coconut, then you have to try this keep safe tomato chutney recipe.

Let me tell you,

This Onion Tomato Chutney

  • is an ideal chutney dip for dosa, idli, pongal, vada, upma and even rice.
  • so easy to make and ready in less than 20 minutes
  • uses staple ingredients from the pantry
  • is easily customisable
  • is VEGAN & GLUTEN FREE
  • stores well in refrigerator for at-least a week and more than 3 months in the freezer.

Onion Tomato Chutney for Dosa / Idly

ONION TOMATO CHUTNEY RECIPE INGREDIENTS

This south indian chutney has got really simple ingredients. Lets start with

Tomatoes – Use ripe red Vine Tomatoes. Tomatoes render gorgeous colour to this south indian chutney.

Onions – I have used white onions for this tomato chutney. However, you might use red onions too which adds some excellent flavours.

Garlic – Fresh garlic cloves adds deep flavours to the chutney. I would not recommend using garlic puree.

Dried Red Chilly – We like our chutney mildly spiced. Hence I have added just 2 red chillies. You may as well add more to make it spicer.

Curry Leaves – I love the rustic flavours from the curry leaves in chutney.

Tamarind ( Optional ) – Tamarind Pulp adds that extra tang to the chutney. But you can feel free to leave it out too.

Seasoning –  I like elevate the flavours in my chutneys with mustard seeds, curry leaves and red chillies. But, this chutney tastes wonderful without the tempering too.

HOW TO MAKE TOMATO CHUTNEY RECIPE?

The whole idea is to cook the vegetables until the raw smell is eliminated. Allow them to cool down and then puree them into a smooth paste.  Tempering the chutney with curry leaves , mustard seeds, urad dal and red chillies elevate the flavours. But it is completely optional if you would like to leave it out.

First, to make this easy tomato Chutney recipe – dice the onions  tomatoes separately and keep it aside.

1.Heat oil in a pan, add garlic, curry leaves, red chillies, onion. Sauté for about 3-4 minutes until onion is translucent.

2.Add the tomatoes and Sauté until mixed.

onion tomato chutney step by step3. Cook for 3-4  minutes or until tomatoes are soft.

4. Allow the mixture to cool down and transfer the mixture to a blender.

Onion Tomato Chutney Step by Step

5.Blitz until a smooth chutney is obtained. Adjust Salt to suit the taste.

6.Transfer the chutney into the serving bowl .

7.Heat oil in a small pan and add mustard seeds, urad Dal, curry leaves and red chillies. Allow the mustard seeds to splutter and now season the chutney with the prepared tempering.

8.Serve this prepared chutney with dosa & idli.

Onion Tomato Chutney Step by step

HOW TO STORE TOMATO ONION CHUTNEY?

Store this homemade chutney in an airtight jar and it will stay fresh for up to a week in the refrigerator. Alternatively you may as well freeze them for a few months. Remember to store the chutney in small portions when storing it in freezer. Once the onion tomato chutney is thawed, it cannot be frozen again.

HAVE YOU MADE MY VEGAN TOMATO CHUTNEY ? 

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this yummilicious chutney.

Onion Tomato Chutney for Dosa / Idly

YOU WILL ALSO LOVE THESE  CHUTNEY FOR DOSA / IDLI

South Indian onion tomato chutney recipe below

5 from 5 votes
Onion Tomato Chutney for Dosa / Idly
Print
ONION TOMATO CHUTNEY RECIPE | TOMATO ONION CHUTNEY
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Learn to make Onion Tomato Chutney with step by step method. Serve this easy Onion Tomato Chutney along with Dosa/ Idli, Rice, Upma and Pongal.

Course: Breakfast, Side Dish
Cuisine: Indian
Keyword: chutney, chutney for dosa, onion tomato chutney for dosa
Author: Sandhya Hariharan
Ingredients
  • 2 Tsp Oil
  • 175 g 1 Medium Onion diced
  • 350 g 2 Large Vine Tomatoes diced
  • 2 Cloves Garlic
  • 2 Dried Red Chilly
  • 5-6 Curry Leaves
  • Salt To Taste
  • 2 Tsp Tamarind pulp optional
  • 1 Tsp Jaggery crushed optional
For Tempering:
  • 1 Tsp Oil
  • 3/4 Tsp Mustard Seeds
  • 1/2 Tsp Urd Dal
  • 1 Sprig Curry Leaves
  • 3-4 Dried Red Chilly
Instructions

  1. Heat oil in a kadai/ pan and add garlic, curry leaves, red chillies, onion and a pinch of salt.

  2.  Sauté for about 3-4 minutes until onion is translucent.

  3. Add the tomatoes & Tamarind Pulp{ optional } and Sauté until mixed. Cook for 3-4 minutes or until tomatoes are soft. 

  4. Allow the mixture to cool down.

  5. If you like it sweeter, add 1 tsp of Jaggery. This step is completely optional.

  6. Transfer the mixture to a blender and blitz until a smooth chutney is obtained.

  7. Adjust Salt to suit the taste.

  8. Transfer the chutney into the serving bowl. 

  9. Heat oil in a small pan and add mustard seeds, urad Dal, curry leaves and red chillies. Allow the mustard seeds to splutter and now season the chutney with the prepared tempering.

  10. Serve onion tomato chutney with dosa & idli.

Recipe Notes

KITCHEN NOTES:

Dried Red Chilly can be increased or decreased to suit the level of spiciness.

Add Jaggery for the hint of sweetness. ( optional )

Adding Ginger to Tomato Onion Chutney is completely optional.

Recipe was first published on 17th November 2011.

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Reader Interactions

Comments

  19. Thanks for all those lovely comments on my space Sandhya. You have a great space as well. I am wondering how I missed this lovely blog of yours. The chutney looks fabulous. Loved the shots of the onions 🙂

    Reply

  24. i get dosa batter from east ham once a month (sadly its too far away, otherwise i would have made it a regular) and it lasts us for exactly 2 meals…i usually get away with just sambar and a coconut chutney, but on occasions ive wanted 2 make tomato chutney..il keep this recipe in mind the next time 🙂

    Reply

  26. 5 stars
    I m drooling over those lovely chutneys…reminds me of chennai trip when I had loads of this chutneys,I was impressed by those chutneys so much and tried to make it myself few times but never got the taste of chennai chutneys..I will book mark this one !!

    Reply

  33. This sounds scrumptious, so many incredible flavors combine to make the perfect comfort dish. I would love to have this over some basmati rice.

    Reply

  34. 5 stars
    I make onion tomato chutney like this. Your photo makes it more delectable. I agree with you these are best side dish for dosa.

    Reply

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