Onion Tomato Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Onion Tomato Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing a recipe that’s been a staple in my family for years – a vibrant, flavorful Onion Tomato Chutney. It’s a classic South Indian side dish, and honestly, once you try it, you’ll be making it all the time. It’s perfect with idli, dosa, vada, or even a simple rice and dal meal.

Why You’ll Love This Recipe

This chutney is seriously addictive! It’s a wonderful balance of sweet, tangy, and spicy. Plus, it comes together in under 15 minutes – perfect for a quick weeknight meal or a weekend brunch. It’s also incredibly versatile. You can adjust the spice level to your liking, and it’s a fantastic way to use up those extra tomatoes and onions.

Ingredients

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

• 2 small onions
• 2 small tomatoes
• 1 teaspoon red chilli powder
• Salt to taste
• 2 teaspoons oil (sesame or coconut oil are traditional)
• ?? teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Using really ripe, juicy tomatoes makes a huge difference in the flavor. They should be nice and red and slightly soft to the touch.

Onions are equally important – you want them to be fresh and pungent. I prefer using small red onions for this chutney, but yellow onions work in a pinch.

Now, about the oil. Traditionally, this chutney is made with either sesame oil or coconut oil. Sesame oil gives it a lovely nutty flavor, while coconut oil adds a subtle sweetness. I personally love using sesame oil – it just feels more authentic! And of course, the spices are key to that South Indian flavour profile. Urad dal and mustard seeds are essential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roughly chop the onions and tomatoes into cubes. Then, grind them into a smooth paste without adding any water. This is the key to a thick, flavorful chutney. I usually do this in a traditional stone grinder, but more on that later!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
3. Next, add the urad dal and curry leaves. Sauté for a few seconds until the dal turns golden brown and fragrant.
4. Now, add the ground onion-tomato paste to the pan. Stir in the red chilli powder and salt. Add about ?? cup of water – you can always add more later if needed.
5. Simmer on medium heat for 4-5 minutes, stirring occasionally, until the chutney thickens to a pourable consistency. If it gets too thick, add a little more water.

And that’s it! Your Onion Tomato Chutney is ready.

Expert Tips

• Grinding the paste: The trick to a good chutney is a smooth paste. If you’re using a grinder, grind in batches to avoid overcrowding.
• Spice level: Don’t be afraid to adjust the amount of red chilli powder to your liking. Start with 1 teaspoon and add more if you want it spicier.
• Tempering: Pay attention to the tempering! The mustard seeds and urad dal need to be cooked properly to release their flavors.

Variations

This chutney is super adaptable. Here are a few ideas:

• Spice Level: For a mild chutney, reduce the red chilli powder to ½ teaspoon. For a hot chutney, add a pinch of cayenne pepper or use hotter chili powder.
• Regional Variations:
  • Tamil Nadu: Some Tamil Nadu versions include a small piece of ginger and garlic in the paste.
  • Karnataka: In Karnataka, you might find a touch of jaggery (gur) added for sweetness.
  • Andhra Pradesh: Andhra versions often use dried red chillies instead of powder for a smoky flavour.
• Festival Adaptations: This chutney is a must-have during festivals like Pongal and Onam. My grandmother always made a huge batch for these occasions!

Serving Suggestions

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

• With idli and dosa
• As a side with vada and bonda
• Spread on sandwiches or wraps
• Served with rice and dal
• 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 flavour actually gets better with time!

FAQs

1. What is the best way to grind the onion and tomato paste without water?

Patience is key! Grind in small batches, scraping down the sides of the grinder frequently. A good quality grinder really helps.

2. Can I use a food processor instead of grinding by hand?

Yes, absolutely! A food processor works just fine, but you might need to scrape down the sides more often.

3. How can I adjust the consistency of the chutney?

If it’s too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to thicken.

4. What is the shelf life of this chutney?

Stored properly in the refrigerator, it will last for 3-4 days.

5. What are some other dishes this chutney pairs well with?

Honestly, so many! Try it with upma, poha, or even as a condiment with grilled vegetables.