Onion tomato chutney comprises fresh onion and tomatoes combined with other spices like mustard seeds for tempering. Learn the steps to make onion tomato chutney easily at home from my easy recipe.
KEY TAKEAWAYS
- Onion tomato chutney is a flavorful condiment.
- Keep the chutney in the fridge in an airtight container to retain freshness.
- The chutney can be paired with South Indian dishes, grilled meats, biryani, Indian bread, plain steamed rice, sandwiches, rolls, stir-fried vegetables, pakoras or fritters.
- Onion tomato chutney typically tastes tangy, sweet, and spicy with a nutty undertone.
- Try peanut chutney, mint chutney, garlic chutney, coconut chutney, or tamarind chutney for a different taste profile.
I once had onion tomato chutney at a birthday party. The layers of onion and tomato mixed and balanced perfectly with garlic and chilies. The taste caught my fancy immediately and I recreated it for my niece’s party. It turned out to be equally good. The eventual look was elegant and the taste exquisite. A lot of people asked for the recipe! This encouraged me to share the recipe with you.
How to Make Onion Tomato Chutney? (Step by Step Guide with Images)
Step 1: Take a clean grinder and put 1 large onion, cut into four pieces, in it.
Step 2: Then, put 4 roughly cut tomatoes, followed by 2 pieces of dry red chilies, and 5 to 6 cloves of fresh and deskinned garlic in the grinder. Also, add 1 tsp of regular table salt to the ingredients in it. Finally, add about ¼ tsp of turmeric powder to it.
(Pro tip: I have added two pieces of dry red chilies. You can increase or decrease the number according to your preference. Also, adjust the amount of table salt according to your taste preference).
Step 3: Now, grind them nicely to make a paste. Do not add any water at this point.
(Pro tip: If the grinder gets stuck, open the lid, run a spoon to free the ingredients, and grind them in short intervals. Do not add water at this point because it may make the paste runny and you will not be able to take back the water you have put into it).
Step 4: When it is done, mix it and check the consistency of the paste. Keep it aside.
(Pro tip: At this point, you may add a little bit of water if you feel the consistency is very thick. Blend it again).
Step 5: Now, take a frying pan, heat it on a low flame on your gas stove, and put 1 tbsp of white oil in it. You can use any type of cooking oil you have at home. When the oil heats up, put 1 tsp of split black gram (urad dal) in it. When the urad dal is cooked a bit, add 1 tsp of mustard seeds in the oil.
Step 6: Then, when the mustard seeds start to crackle, put ¼ tsp of asafetida in it. Finally, add 5 to 6 fresh curry leaves into the pan. Wait till the curry leaves are cooked and the urad dal has changed its color.
Step 7: Now, pour the onion and tomato paste into the frying pan. Mix it nicely and let it come to a boil. Cook it for about a couple of minutes.
Step 8: Now, when the chutney becomes thicker, turn the flame of your gas stove off, transfer it to a bowl, garnish it with one curry leaf, and your homemade tomato onion chutney is ready to be consumed with a variety of dishes.
Recipe Card
Onion Tomato Chutney
Ingredients
For making the chutney paste:
- 4 pieces tomatoes medium size
- 1 piece onion large, cut into four pieces
- 6 cloves garlic deskinned
- 2 pieces dry red chilies without stalk
- 1 tsp salt
- ¼ tsp turmeric powder
For tempering the chutney:
- 1 tbsp white oil
- 1 tsp split black gram urad dal
- 1 tsp mustard seeds
- ¼ tsp asafetida
- 6 pieces curry leaves
Instructions
- Take a clean grinder and put 1 large onion, cut into four pieces, in it.
- Then, put 4 roughly cut tomatoes, followed by 2 pieces of dry red chilies, and 5 to 6 cloves of fresh and deskinned garlic in the grinder. Also, add 1 tsp of regular table salt to the ingredients in it. Finally, add about ¼ tsp of turmeric powder to it. (Pro tip: I have added two pieces of dry red chilies. You can increase or decrease the number according to your preference. Also, adjust the amount of table salt according to your taste preference).
- Now, grind them nicely to make a paste. Do not add any water at this point. (Pro tip: If the grinder gets stuck, open the lid, run a spoon to free the ingredients, and grind them in short intervals. Do not add water at this point because it may make the paste runny and you will not be able to take back the water you have put into it).
- When it is done, mix it and check the consistency of the paste. Keep it aside. (Pro tip: At this point, you may add a little bit of water if you feel the consistency is very thick. Blend it again).
- Now, take a frying pan, heat it on a low flame on your gas stove, and put 1 tbsp of white oil in it. You can use any type of cooking oil you have at home. When the oil heats up, put 1 tsp of split black gram (urad dal) in it. When the urad dal is cooked a bit, add 1 tsp of mustard seeds in the oil.
- Then, when the mustard seeds start to crackle, put ¼ tsp of asafetida in it. Finally, add 5 to 6 fresh curry leaves into the pan. Wait till the curry leaves are cooked and the urad dal has changed its color.
- Now, pour the onion and tomato paste into the frying pan. Mix it nicely and let it come to a boil. Cook it for about a couple of minutes.
- Now, when the chutney becomes thicker, turn the flame of your gas stove off, transfer it to a bowl, garnish it with one curry leaf, and your homemade tomato onion chutney is ready to be consumed with a variety of dishes.
