Authentic Tomato Onion Chutney Recipe – South Indian Gingerly Oil Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Onion Chutney Recipe – South Indian Gingerly Oil Blend

Hey everyone! If you’re anything like me, you need a good chutney with your idli, dosa, or even a simple rice and dal meal. This Tomato Onion Chutney is a staple in my house – it’s bursting with flavour, surprisingly easy to make, and honestly, just hits the spot. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it right! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a South Indian classic, made with the wonderful aroma of gingelly oil (also known as sesame oil) and a perfect balance of tangy tomatoes, sweet onions, and a kick of spice. It’s quick to whip up – perfect for a weeknight – and the flavours actually get better as it sits. Trust me, you’ll be reaching for this one again and again!

Ingredients

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

• 6 Tomatoes (medium-sized)
• 4 Onions (medium-sized)
• 6 Red Chilies (adjust to your spice preference!)
• 2 tsp Gingelly Oil (for initial sautéing)
• 1.5 tsp Mustard Seeds
• 1 tbsp Urad Dal (split black lentils)
• A few Curry Leaves
• 2-3 tbsp Gingelly Oil (for tempering)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Gingelly Oil: This is key. It’s what gives this chutney its authentic South Indian flavour. It has a nutty, slightly earthy aroma that’s just divine. You can find it at most Indian grocery stores. If you absolutely can’t find it, a neutral oil like sunflower oil can be used, but the flavour won’t be quite the same.
• Red Chilies: I usually use Byadagi chilies – they give a beautiful colour and a medium heat. You can use any red chili you like, but be mindful of their spice level! Adjust the quantity based on how hot you like your chutney.
• Coarse Grinding: Don’t over-grind the chutney mixture! We want a slightly coarse texture, not a smooth paste. This adds to the overall experience. A little bit of texture is wonderful.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 2 teaspoons of gingelly oil in a pan over medium heat. Add the red chilies and sauté them briefly – just until they become fragrant. Remove them from the pan and set aside. Don’t let them burn!
2. In the same pan, add the chopped onions and sauté until they turn lightly browned. We want them softened and slightly caramelized.
3. Now, add the chopped tomatoes and cook until they soften and become mushy. Let the mixture cool completely – this is important for the next step.
4. Once cooled, grind the tomato-onion mixture along with the sautéed red chilies and salt. Remember, we want a coarse texture, so pulse it a few times rather than grinding continuously.
5. In a separate pan, heat 2-3 tablespoons of gingelly oil. Add the mustard seeds and let them splutter – that’s when you know they’re ready!
6. Add the urad dal and curry leaves. Sauté until the dal turns golden brown and fragrant.
7. Finally, add the ground chutney to the pan and mix well. Cook for a few minutes until the oil starts to separate from the mixture. This is a sign that it’s ready! Adjust the salt if needed.

Expert Tips

• Don’t skip the cooling step! Grinding hot ingredients can create steam and make the chutney too watery.
• For a richer flavour, you can add a small piece of tamarind soaked in warm water to the grinding mixture.
• If the chutney is too thick, add a tablespoon or two of water while cooking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level:
  • Mild: Reduce the number of red chilies to 2-3.
  • Medium: Stick with the 6 red chilies as the recipe states.
  • Hot: Add a couple of green chilies along with the red chilies, or use a spicier variety of red chili.
• Regional Variations:
  • Tamil Nadu: Some families add a small piece of ginger and garlic to the grinding mixture.
  • Andhra Pradesh: They often add a pinch of asafoetida (hing) to the tempering for extra flavour.
  • Karnataka: A touch of jaggery (gur) is sometimes added to balance the spice.
• Festival Adaptations: This chutney is a must-have during festivals like Pongal and Onam! My aunt always makes a huge batch for these occasions.

Serving Suggestions

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

• With idli and dosa – a classic pairing!
• As a side dish with rice and dal.
• Spread on sandwiches or wraps.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavours actually develop and get even better over time!

FAQs

Let’s answer some common questions:

• What is the best way to control the spice level in this chutney? Start with fewer chilies and taste as you go. You can always add more, but you can’t take them out!
• Can I use a different oil instead of gingelly oil? You can, but the flavour will be different. Sunflower or vegetable oil are good substitutes, but you’ll miss out on the unique nutty flavour of gingelly oil.
• How do I achieve the correct coarse texture when grinding the chutney? Pulse the ingredients in your grinder instead of grinding continuously.
• What is the shelf life of this chutney, and how can I extend it? It lasts for 3-4 days in the fridge. Make sure to store it in an airtight container.
• Can this chutney be frozen for later use? Yes! Freeze it in small portions for up to a month. Just thaw it in the refrigerator before using.