Authentic Onion-Tomato Chutney Recipe – South Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Onion-Tomato Chutney Recipe – South Indian Style

Hey everyone! If you’re anything like me, you live for a good chutney with your idli or dosa. And honestly, this Onion-Tomato Chutney? It’s a game-changer. I first made this when I was trying to recreate the flavors of my favorite South Indian restaurant, and I’m so excited to share it with you. It’s vibrant, flavorful, and comes together surprisingly quickly. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any onion-tomato chutney. It’s a little bit special. The combination of roasted spices, fresh aromatics, and a touch of tanginess makes it utterly addictive. It’s perfect for a quick breakfast, a flavorful snack, or even as a side with your South Indian meals. Plus, it’s super versatile – you can adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 10 small onions
• 1 small tomato
• 8 garlic cloves
• 2 tablespoons chana dal (split chickpeas)
• 2 tablespoons grated coconut
• 7 dry red chilies
• ¼ teaspoon asafoetida (hing)
• 2 teaspoons oil (for tempering)
• ½ teaspoon mustard seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney really shine:

• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. A little goes a long way, and it’s fantastic for digestion too. You can find it at most Indian grocery stores.
• Chana Dal: This adds a lovely nutty texture and helps thicken the chutney. If you don’t have chana dal, you can substitute with toor dal, but the flavor will be slightly different.
• Red Chilies: The type of red chilies you use will impact the heat level. I usually use Byadagi chilies for color and mild heat, but you can use Guntur chilies for a spicier kick. Feel free to experiment! Regional variations are huge here – some families use a mix of different chilies for a complex flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat a kadai (or a deep frying pan) over medium heat. Add the chana dal and dry red chilies. Roast them until the dal turns golden brown and the chilies become fragrant – about 3-5 minutes. Add the asafoetida in the last minute and give it a quick roast. Set this aside to cool.
2. Now, in the same kadai, heat 1 teaspoon of oil. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready! Add the curry leaves and urad dal (if using) and sauté for a few seconds. Transfer this tempering to a serving bowl.
3. Add the remaining 2 teaspoons of oil to the kadai. Sauté the chopped garlic and onions until they turn translucent – about 2 minutes.
4. Next, add the chopped tomato and cook until it softens and breaks down – around 5-7 minutes. Let the mixture cool down a bit before moving on.
5. Once cooled, transfer the roasted spices and the sautéed onion-tomato mixture to a blender or grinder. Add the grated coconut and a little water (start with ¼ cup and add more as needed). Grind everything into a smooth chutney.
6. Finally, pour the chutney into the bowl with the tempered spices. Mix well and… that’s it!

Expert Tips

• Don’t overcrowd the kadai when roasting the spices. Roast in batches if necessary for even cooking.
• Cooling the onion-tomato mixture before grinding prevents splattering and helps achieve a smoother texture.
• Adjust the amount of water while grinding to get your desired consistency. Some like it thick, others prefer it a little runny.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove some of the red chilies or use milder varieties. For a spicier chutney, add more chilies or a pinch of cayenne pepper. My friend, Priya, loves to add a tiny piece of green chili for an extra kick!
• Serving with Different South Indian Breakfasts: While amazing with idli and dosa, this chutney also pairs beautifully with vada, uttapam, and even pongal.

Serving Suggestions

Serve this chutney immediately for the best flavor! It’s fantastic with a warm plate of idli and sambar. A dollop of ghee on top of the chutney takes it to another level, trust me.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is the best way to store this chutney? Store in an airtight container in the refrigerator.
• Can I make this chutney ahead of time? Yes, you can! The flavors actually develop more beautifully overnight.
• What is the purpose of asafoetida in this recipe? Asafoetida adds a unique savory flavor and aids in digestion.
• Can I use fresh red chilies instead of dry red chilies? You can, but the flavor will be different. Fresh chilies will give a brighter, fresher heat.
• What is the best type of coconut to use – fresh or dried? Both work! Freshly grated coconut is ideal for the best flavor, but dried grated coconut is a convenient substitute.

Enjoy making this chutney! I hope it becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!