Tomato Onion Chutney

Tomato Onion Chutney – there is tomato, there is onion 🙂 plus few extras to make this chutney rock your dining table during breakfast or dinner. Weekdays are always hectic so dinner preset “idli” / “dosa”with some chutney and this was one of those attagasams…

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Tomato Onion Chutney

Tomato Onion Chutney is a simple side dish for Idli Dosa made with combination of tomatoes, onion and coconut. 

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast, Side Dish

Cuisine: Indian, Tamilnadu

Keyword: breakfast, chutney, onion, sidedish, tomato

Servings: 4 people

Author: Mullai Madavan

Ingredients

Ingredients to saute & grind

• 2 tablespoon Bengal gram / Kadala paruppu / chana dal
• 5 each Dry Red chilli long
• 6 each Sambar onions / pearl onion / china vengayam or just use 1/2 cup regular red onion
• 1/4 cup Tomato chopped
• 1/2 cup Fresh Grated Coconut
• 1 teaspoon Tamarind extract or 1 marble size soaked in water
• 1/4 teaspoon Salt preferably kosher/ crystal salt
• 1 tablespoon Oil
• 1/8 cup Water

Ingredients for tempering

• 2 teaspoons OIl
• 1 each Dry red chili
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Split black gram
• 6 leaves Curry leaves

Instructions

• Heat oil in a pan… first fry the bengal gram until golden and then add dry red chilli, followed by the sambar onion. Fry the onion till becomes translucent. Then add the tomatoes, tamarind & coconut and fry for few minutes. 
• Lett this mixture cool completely.
• Grind the mixture with salt and water to make a fine paste.
• Heat oil in a pan, splutter mustard seeds, split black gram, dry red chilli and finally curry leaves. 
• Mix it with the chutney and ready to be served.

Similar chutney recipes…

1. Hotel Red Chuntey
2. Hotel White Chutney
3. Tomato Onion Chutney (another version)

Lets see how to make this Tomato Onion Chutney….

Heat oil in a pan… first fry the bengal gram until golden and then add dry red chilli, followed by the sambar onion. Fry the onion till becomes translucent. Then add the tomatoes, tamarind & coconut and fry for few minutes. (I have used thenga padhai (coconut pieces instead of grated coconut, either one works) Let this cool completely.

Adding kallu uppu (kosher salt) can make any food taste good. Its pure sea salt with no iodine, try it!

Grind the mixture with salt and water to make a fine paste.

Now for tempering… heat oil in a pan, splutter mustard seeds, split black gram, dry red chilli and finally curry leaves. Mix it with the chutney.

Notes

• Serves 3 – 4
• Sambar onion makes the chutney very tasty… try to use it if not go with regular onion.
• If using big red onion, they are really strong… so you have to saute well.
• We need very less tamarind as we have tomato to balance.