Tomato Onion Chutney Recipe – Authentic Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Tomato Onion Chutney Recipe – Authentic Indian Side Dish

Hey everyone! If you’re anything like me, you love a good chutney. It’s that perfect little something extra that takes a simple meal and elevates it. Today, I’m sharing my go-to recipe for Tomato Onion Chutney – a vibrant, flavorful side dish that’s incredibly easy to make and utterly addictive. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s become a family favorite.

Why You’ll Love This Recipe

This Tomato Onion Chutney is more than just a condiment; it’s a burst of South Indian flavors in every bite! It’s tangy, a little spicy, and wonderfully aromatic. It’s fantastic with idli, dosa, vada, or even rice and dal. Plus, it comes together in under an hour, making it perfect for a quick weeknight meal or a festive spread. You’ll love how simple it is to whip up something so delicious.

Ingredients

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

• 2 large red ripe tomatoes
• 1 onion
• 1 green chilli
• 1.25 cups curd (plain yogurt)
• 1 tbsp coriander leaves (fresh cilantro)
• Pinch of turmeric powder
• Salt to taste
• 1 tsp oil
• 0.5 tsp mustard seeds
• Pinch of cumin seeds
• Pinch of asafoetida (hing)
• 8-10 fresh curry leaves
• 0.5 tsp split black gram (urad dal)
• 1-2 dry red chillies

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Tomatoes: Seriously, use ripe tomatoes! The riper, the sweeter, and the more flavorful your chutney will be. I prefer using large, juicy red tomatoes.
• Curd: Full-fat curd gives the best texture and tang. If you’re using Greek yogurt, you might want to add a tablespoon or two of water to thin it out a bit.
• Spice Level: This recipe is mildly spicy. Feel free to adjust the number of green and red chillies to your liking. Some families in Andhra Pradesh love to add a LOT of heat!
• Asafoetida (Hing): This adds a unique umami flavor. Don’t skip it if you can help it! (More on substitutions in the FAQs).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the split black gram and sauté until it turns golden brown. This usually takes about 2-3 minutes.
3. Now, toss in the curry leaves, red chillies, and asafoetida. Sauté briefly, just until fragrant (about 30 seconds). Be careful not to burn the spices!
4. Add the chopped onions and green chilli. Cook until the onions become translucent and softened.
5. Mix in the turmeric powder and salt. Give it a good stir to combine.
6. Add the chopped tomatoes and cook for 6-8 minutes, or until they are soft and mushy. You want them to break down nicely.
7. Now, this is important: turn off the heat and let the tomato mixture cool completely. This prevents the curd from splitting.
8. While the tomato mixture cools, whisk the curd in a separate bowl until it’s smooth and creamy.
9. Once the tomato mixture is cool, combine it with the beaten curd. Mix well until everything is nicely incorporated.
10. Garnish with fresh coriander leaves before serving. Doesn’t that look pretty?

Expert Tips

• Cooling is Key: Seriously, don’t skip the cooling step! Warm tomatoes will curdle the yogurt.
• Adjust the Salt: Taste as you go and adjust the salt to your preference.
• Fresh is Best: Fresh curry leaves and coriander make a huge difference in the flavor.

Variations

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

• Vegan Adaptation: Swap the curd for a plant-based yogurt – cashew or coconut yogurt work beautifully!
• Spice Level:
  • Mild: Reduce or omit the green chilli and use only one dry red chilli.
  • Medium: Use the recipe as is.
  • Hot: Add an extra green chilli and two dry red chillies.
• Festival Adaptations: This chutney is a staple during Onam Sadya in Kerala and is also a popular addition to Diwali farsan spreads. My friend’s mom always adds a tiny bit of grated coconut for Onam – it’s delicious!

Serving Suggestions

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

• With idli and sambar for breakfast.
• As a side with crispy dosa.
• Paired with medu vada.
• Served alongside rice and dal for a comforting meal.
• 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 days. The flavor might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is the best type of tomato to use for this chutney? Ripe, red tomatoes are best! Roma or plum tomatoes work well, but any juicy red tomato will do.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.
• How can I adjust the spice level? Easily! Just adjust the number of green and red chillies.
• What is asafoetida (hing) and can I substitute it? Asafoetida has a pungent aroma but adds a unique savory flavor. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• Can this chutney be frozen? While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!

Enjoy making this delicious Tomato Onion Chutney! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!