The onion tomato chutney is like the cousin of coconut chutney. It is indispensable and comes to everyone’s rescue when there is no coconut at home.
No South Indian household is void of idly and dosa. And no such household exists where there isn’t a plethora of side dishes to dunk idlies and dosas in. While the hunt for a new side dish is almost perpetual, some dishes work like a charm every time you make them. Like this onion tomato chutney. Lets just call it old world charm or may be a classic recipe that doesnt fail you any time ever.
While there are so many variations to this recipe ( I m sure every region in TN has its own version), mine is a simple no fuss version that you can make and store in the fridge. Which is what i do any way. This chutney never fails me when i m whipping up Idlies and Dosas for my north Indian pals. Plus its such a breeze to make on a large scale. I always like making more than one side dish for any main course. So i make it a point to make some sambar or some other chutney to go with idly or dosa. This chutney pairs well with roasted garlic coconut chutney and some sambar ( recipe coming soon!)
Recipe For Onion Tomato Chutney
South Indian Onion Tomato Chutney
- Onions 2 large chopped finely
- Tomatoes 3 large chopped finely
- Mint leaves a handful
- Cilantro leaves ¼ c chopped finely
- Curry leaves a sprig
- Tamarind a small marble size
- Dry red chilies 5 to 6
- Oil 1 tbsp
- Salt to taste
- Sesame oil 2 tsp
- Mustard seeds 1 tsp
- Curry leaves a sprig
- In a pan, heat 1 tbsp oil.
- Add dry red chilies, curry leaves and tamarind and saute for 30 secs.
- Now, add onions and saute till they turn pink.
- Tip in the tomatoes next and saute till they turn completely mushy.
- Once mushy, add cilantro, mint and curry leaves and saute for another 2 mins.
- Add salt and mix well.
- Switch off flame and let cool completely.
- Once cool, blend to a smooth puree in a blender adding about 1 tbsp water if necessary.
- To temper, heat sesame oil and pop the mustard seeds.
- Follow with curry leaves.
- Add this to the ground mixture and mix well.
- You can make this chutney in bulk and keep it refrigerated. This keeps well for upto a week if you handle it well.
- This chutney freezes well too. To freeze this easy onion tomato chutney, grind it and transfer it to a freezer-safe container. Freeze until ready to use. When you want to use the frozen chutney, allow it to thaw in the fridge for a few hours. When thawed fully, add the tempering and mix well.
- Use cold-pressed sesame oil for a great flavor in your chutney.