Quick Tomato Onion Chutney Recipe – South Indian Style

Last Updated on 4 months by Neha Deshmukh

Quick Tomato Onion Chutney Recipe – South Indian Style

Hey everyone! If you’re anything like me, you love a good chutney with your idli, dosa, or even just a simple rice and dal meal. This quick tomato onion chutney is a staple in my house – it’s so easy to whip up, bursting with flavour, and seriously addictive. I first made this when I was a student and craving a taste of home, and it’s been a go-to ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This South Indian style tomato onion chutney is a winner for so many reasons. It’s ready in under 15 minutes, requires minimal ingredients, and delivers a fantastic tangy, spicy kick. It’s perfect as a condiment, a dip, or even a spread. Plus, the aroma while it’s cooking is just heavenly! Honestly, once you try this, you’ll be making it all the time.

Ingredients

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

• 3 tsp oil
• ½ tsp mustard seeds
• A sprig of curry leaves
• 1 whole onion, finely chopped (about 150g)
• 3 whole tomatoes, finely chopped (about 300g)
• 2-3 whole green chillies, finely chopped (adjust to your spice preference!)
• 1 tsp sambar powder
• Salt to taste
• ½ cup water (120ml)
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about a couple of key ingredients that really make this chutney sing!

• Sambar Powder: This is the flavour backbone of South Indian cooking. It’s a blend of spices like coriander, cumin, fenugreek, and red chillies. You can find it at most Indian grocery stores, or even online. Don’t skimp on this – it adds so much depth!
• Curry Leaves: These little leaves are fragrant and add a beautiful aroma. They’re a must-have in South Indian cuisine. If you can find fresh ones, definitely use those! They really elevate the flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and curry leaves. Listen for the mustard seeds to start spluttering – that’s when you know they’re ready!
2. Add the finely chopped onions and sauté until they turn translucent and slightly golden. This usually takes about 3-5 minutes.
3. Now, toss in the chopped green chillies and tomatoes. Add the sambar powder and salt. Give everything a good mix.
4. Cook the mixture until the tomatoes soften and break down into a pulpy consistency. This will take another 5-7 minutes. Stir occasionally to prevent sticking.
5. Pour in the ½ cup of water, bring the mixture to a boil, and then simmer for about 2 minutes. This helps all the flavours meld together beautifully.
6. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years that will help you make the best tomato onion chutney:

• Don’t overcrowd the pan. This will lower the temperature and steam the onions instead of sautéing them.
• Adjust the amount of green chillies to your liking. If you’re sensitive to spice, start with one and add more as needed.
• A pinch of sugar can balance the acidity of the tomatoes, if you prefer.

Variations

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

• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies or use only one. For a spicier kick, add a pinch of red chilli powder along with the sambar powder. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and mild heat.
• Serving Size Adjustment: This recipe makes enough for about 4 people. For a smaller batch, halve the ingredients. For a larger batch (perfect for a party!), double or triple them.
• Regional Variations: In Tamil Nadu, they often add a small piece of tamarind pulp for extra tang. In Kerala, you might find a touch of coconut oil used for tempering.

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 dip for vada or pakora.
• Spread on sandwiches or wraps.
• Served alongside rice and dal.
• Even with a simple upma or poha!

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What is the best way to store leftover chutney? Store it in an airtight container in the fridge.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better the next day as the flavours develop.
• What is Sambar Powder and where can I find it? Sambar powder is a spice blend used in South Indian cooking. You can find it at Indian grocery stores or online.
• Can I use a different type of oil? Absolutely! You can use coconut oil, sunflower oil, or any other neutral-flavoured oil.
• How can I adjust the spice level of this chutney? Adjust the number of green chillies or add a pinch of red chilli powder.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!