Chutney is an essential a part of Indian Cooking and is prepared in almost all home’s with everyone having their own way to make it. Tomato Onion Chutney makes a yummy condiment which has a tangy and spicy taste and goes very well with South Indian breakfast like Idli, Wada, Appam and Dosas. This is my go to chutney which can be served with any kind of snacks and is super easy to make with Onions, tomatoes, chillies and garlic with a tempering of mustard seeds. This chutney can be easily stored and refrigerated for 10 – 15 days. You can also check the video for making this amazing chutney at the end of this post. I have listed below some more chutney recipes you may want to check and prepare.
- 1 roughly sliced onion
- 2 roughly chopped tomatoes
- 3 -4 medium garlic cloves or 2 big cloves
- 1″ ginger
- 3 – 4 dry red chillies
- 1 tbsp oil
- 2 tbsp soaked tamarind or tamarind water
- Salt per taste
- Water as needed for grinding
- 1 tbsp oil
- 1 tsp mustard seeds
- Pinch of asafoetida / heeng
- 5 – 6 curry leaves (I skipped these due to non availability)
- Soak dry red chillies in warm water for around ten minutes.
- Soak tamarind in water for ten minutes.
- Heat oil in a pan, add onions and salt, fry till its nice and soft.
- Add tomatoes, garlic, ginger and red chillies. Mix and fry everything well.
- Once the tomatoes are mushy, means its ready.
- Take it off the heat and allow it to cool.
- Add it to a grinding jar, add tamarind/tamarind water or pulp and grind to a fine paste. Add little water if needed.
- Remove the chutney in a bowl.
- For the tempering, heat oil in the same pan and add mustard seeds, heeng and curry leaves and let it splutter.
- Once done, add it to the chutney and mix well.
- Tomato Onion Chutney is now ready to serve and enjoy your snacks.
Tried my recipe? Do tag me and follow me on Instagram & Facebook@tossncook