Pearl Onion Tomato Chutney Recipe – Authentic Indian Relish

Last Updated on 2 months by Neha Deshmukh

Pearl Onion Tomato Chutney Recipe – Authentic Indian Relish

Hey everyone! If you’re anything like me, you love a good chutney. There’s just something so satisfying about a vibrant, flavorful condiment that can elevate a simple meal. Today, I’m sharing a recipe that’s been a family favorite for years – Pearl Onion Tomato Chutney. It’s a little sweet, a little spicy, and utterly addictive. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s gotten even better with a few tweaks over time!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s perfect with rice, dosas, idlis, or even spread on a sandwich. The combination of sweet pearl onions and tangy tomatoes, balanced with aromatic spices, is a real treat for your taste buds. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 1 cup Pearl Onions
• 5 medium Tomatoes
• 1 tablespoon Sesame Oil
• 5 Dry Whole Red Chilies
• ½ teaspoon Turmeric Powder
• ½ teaspoon Kashmiri Red Chili Powder
• Salt to taste
• 2 teaspoons Sesame Oil (for tempering)
• 2-3 Dry Red Chilies (for tempering)
• 1 teaspoon Urad Dal (split black lentils)
• ½ teaspoon Mustard Seeds
• 1 sprig Curry Leaves
• 1 pinch Asafetida (Hing)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Pearl Onions: Varieties and Selection
Pearl onions are the star here! They have a lovely mild sweetness. Look for firm, plump onions with no blemishes. You can usually find them fresh during the fall and winter months, but frozen pearl onions work in a pinch too.

Tomatoes: Choosing the Right Type
Ripe, juicy tomatoes are key. I prefer using Roma tomatoes because they have less water content, which helps keep the chutney from becoming too runny. But any good quality tomato will work.

Sesame Oil: Regional Variations and Flavor Profile
Sesame oil adds a wonderful nutty aroma. In South India, gingelly oil (another name for sesame oil) is traditionally used. Don’t skip this – it really makes the chutney sing!

Dry Whole Red Chilies: Heat Levels and Types
The number of chilies you use will determine the heat level. I usually use a mix of Byadagi chilies (for color) and Guntur chilies (for heat). Feel free to adjust to your preference.

Kashmiri Red Chili Powder: Color and Mild Heat
This is a game-changer! Kashmiri chili powder gives the chutney a beautiful vibrant red color without adding too much heat. It’s a must-have in your Indian spice rack.

Asafetida (Hing): Uses and Benefits
Asafetida has a pungent aroma in its raw form, but it mellows out beautifully when cooked. It adds a unique savory depth to the chutney and is also known for its digestive properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the pearl onions and roughly chop the tomatoes. Don’t worry about being too precise here.
2. Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the pearl onions and dry red chilies. Sauté until the onions caramelize and turn a beautiful golden brown. This takes patience, but it’s worth it!
3. Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder, and salt. Cook until the tomatoes soften and break down, about 10-15 minutes.
4. Now, let the mixture cool completely. This is important! Once cool, grind it into a thick paste. I use a blender, but a food processor works too. Don’t add any water while grinding – the tomatoes should provide enough moisture.
5. Time for the tempering! Heat 2 teaspoons of sesame oil in a separate small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal, curry leaves, asafetida, and remaining dry red chilies. Sauté until fragrant, about 30 seconds.
6. Carefully pour the tempering over the chutney. Mix well and… that’s it! Your Pearl Onion Tomato Chutney is ready to enjoy.

Expert Tips

• Don’t rush the caramelization of the onions. This is where a lot of the flavor comes from.
• Cooling the mixture completely before grinding ensures a smooth paste.
• Taste and adjust the salt and chili powder to your liking.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Spice Level Adjustment: If you like it really spicy, add more dry red chilies or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the chilies before using them.

Festival Adaptations (e.g., Onam, Diwali): This chutney is a wonderful addition to a festive spread. It’s especially popular during Onam in Kerala and Diwali across India.

Regional Variations (e.g., Maharashtrian, South Indian): My friend’s mom, who’s from Maharashtra, adds a tiny bit of jaggery (gur) to her chutney for a touch of sweetness. In South India, some people add a small piece of tamarind for extra tang.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot rice and a dollop of ghee.
• As a side with dosas and idlis.
• Spread on sandwiches or wraps.
• Served with pakoras or vegetable fritters.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage – just thaw it completely before using.

FAQs

What is the best way to store this chutney?
An airtight container in the fridge is best! It’ll stay good for about a week.

Can I make this chutney ahead of time?
Absolutely! The flavors actually develop even more after a day or two.

What can I serve with pearl onion tomato chutney?
So many things! Rice, dosas, idlis, pakoras… the list goes on!

Can I use other types of onions if pearl onions aren’t available?
You can, but the flavor won’t be quite the same. Shallots are the closest substitute.

How can I adjust the heat level of this chutney?
Use more or fewer chilies, or remove the seeds from the chilies for a milder flavor.

Is Asafetida essential for this recipe? What can I substitute if I don’t have it?
It’s not essential, but it adds a unique flavor. If you don’t have it, you can skip it, or try a tiny pinch of garlic powder as a substitute (though it won’t be quite the same).