Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (2024)

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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.

You will love this WHITE COCONUT CHUTNEY TOO!

Learn to make this easy onion tomato chutney with step by step photo in 20 minutes.

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (1)

HOMEMADE TOMATO CHUTNEY

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

Not just Idli Dosa, I love serving Onion Uttapam, Instant Oats Idli, Rava Pongal & Ven Pongal with this homemade tomato chutney.

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. White 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.

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (2)

INGREDIENTS YOU WILL NEED TO MAKE THIS ONION TOMATO CHUTNEY RECIPE

This South Indian chutneyhas 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 STEP BY STEP ?

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.

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (3)3. Cook for 3-4 minutes or until tomatoes are soft.

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

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (4)

5.Blend 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.

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (5)

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 myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #sandhyaskitchen. I would love to see your take on this chutney.

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (6)

YOU WILL ALSO LOVE THESE CHUTNEY FOR DOSA / IDLI

  • RED PEPPER CHUTNEY
  • COCONUT CURRY LEAVES CHUTNEY

South Indian onion tomato chutney recipe below

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (7)

ONION TOMATO CHUTNEY RECIPE | TOMATO ONION CHUTNEY

5 from 12 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author: Sandhya Hariharan

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

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

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

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

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

  • Allow the mixture to cool down.

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

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

  • Adjust Salt to suit the taste.

  • Transfer the chutney into the serving bowl.

  • 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.

  • Serve onion tomato chutney with dosa & idli.

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.

Course: Breakfast, Side Dish

Cuisine: Indian

Keyword: chutney, chutney for dosa, onion tomato chutney for dosa

Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

Recipe was first published on 17th November 2011.

Step by Step Onion Tomato Chutney Recipe | Easy Tomato Onion Chutney (2024)

FAQs

What does tomato chutney contain? ›

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

Why is my tomato chutney not thickening? ›

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

How long should you leave homemade chutney before eating? ›

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

How do you thicken chutney for chutney? ›

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

What is the difference between tomato relish and tomato chutney? ›

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

What is the best vinegar to use for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Why is my tomato chutney too runny? ›

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

How do you know when chutney is thick enough? ›

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

What if my tomato chutney is too runny? ›

Keep simmering it until it thickens up. My first ever batch was too runny but i found out later from a friend that you just have to keep it on the heat until it's reached the right consistancy rather than take it off when you reach the time stated in the recipe (it took over 2 hours longer than expected).

Do you put homemade chutney in jars hot or cold? ›

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Do you jar up chutney hot or cold? ›

Jams and chutneys are made by boiling the fruit and other ingrdients together until setting point is reached (for jams) or the mixture is suitably reduced (for chutneys). The warm mixture is then poured into warm sterilized jars and sealed either with a lid or wax paper plus a cellophane wrapper.

What is chutney called in America? ›

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

What does vinegar do in chutney? ›

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

Why does my chutney taste bitter? ›

Adjust the Herbs and Spices: Bitterness in chutney can sometimes be caused by an excessive amount of certain herbs or spices. Consider reducing the quantity of bitter ingredients such as fenugreek leaves (methi), mustard seeds, or certain greens like spinach.

Why is my chutney so vinegary? ›

Our answer

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

What is chutney usually made of? ›

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

What is chutney and what is it made of? ›

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

What does all chutney contain? ›

Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger.

What is the difference between tomato ketchup and chutney? ›

Ketchup is a tomato-and-vinegar based thick, pureed sauce. Chutneys are usually very thick sauces that contain pieces of fruit and/or vegetables instead of all being pureed together. There are some food and sauce combinations that are generally popular, but any of them can be used according to personal taste.

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