Tomato Onion Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Tomato Onion Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you live for 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, flavourful Tomato Onion Chutney. It’s the perfect accompaniment to South Indian breakfasts like idli and dosa, but honestly, I find myself reaching for it with everything from rice to even a simple sandwich!

Why You’ll Love This Recipe

This chutney is a beautiful balance of sweet, tangy, and spicy. It’s surprisingly easy to make, and the aroma that fills your kitchen while it’s cooking is just heavenly. Plus, it’s a fantastic way to add a burst of fresh flavour to your meals. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 4-5 medium tomatoes
• 1 onion, sliced
• ½ cup chopped fresh coriander
• ½ tbsp cumin seeds
• 2 green chillies
• To taste salt
• 1 tbsp tamarind paste (optional)
• 1 tbsp oil
• ½ tsp oil
• ½ tsp mustard seeds
• ½ tsp split gram dal (chana dal)
• 8-10 curry leaves
• Pinch of asafoetida (hing – optional)

Ingredient Notes

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

• Tamarind Paste: This is where the tang comes from! Tamarind adds a lovely sourness that balances the sweetness of the tomatoes and onions. It’s optional, but I highly recommend it for that authentic South Indian flavour. You can find tamarind paste in most Indian grocery stores.
• Mustard Seeds: These tiny seeds pack a punch! When tempered in hot oil, they pop and release a nutty, slightly pungent flavour that’s so characteristic of South Indian cuisine.
• Curry Leaves: Oh, the fragrance of curry leaves! They add a unique, citrusy aroma and flavour that’s simply irresistible. Don’t skip these if you can help it.
• Asafoetida (Hing): This one’s a bit more unusual, but it adds a wonderful savoury depth. It has a strong smell in its raw form, but mellows out beautifully when cooked. It’s also known for its digestive properties – a little bonus! If you can’t find it, don’t worry, the chutney will still be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tbsp oil in a pan. Add the cumin seeds and sauté until they become fragrant – you’ll know they’re ready when they start to sizzle and pop.
2. Now, toss in the slit green chillies and sliced onion. Sauté for about 4 minutes, until the onions are softened and slightly golden.
3. Add in the chopped coriander and cook for another minute, stirring constantly. Then, set this mixture aside.
4. In the same pan, add ½ tsp oil and add the chopped tomatoes. Sauté until the tomatoes soften and all the moisture evaporates – this usually takes about 4-5 minutes. Remove from the heat.
5. Time to grind! Combine the sautéed onion-coriander mixture, tomatoes, tamarind paste (if using), and salt in a blender or food processor. Add a little water as needed to create a coarse paste. You don’t want it too smooth.
6. Now for the tempering! Heat ½ tsp oil in a small pan. Add the mustard seeds and let them splutter. Then, add the split gram dal, curry leaves, and asafoetida (if using). Sauté for a few seconds until the dal turns golden brown.
7. Finally, pour this lovely tempering over the chutney. Give it a good stir and it’s ready to serve!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and tomatoes. Work in batches if necessary to ensure they brown properly.
• Adjust the amount of green chillies to your spice preference.
• For a smoother chutney, you can add a little more water while grinding.

Variations

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

• Spice Level: For a milder chutney, remove the seeds from the green chillies. For a medium kick, leave the seeds in. And if you like it hot, add an extra chilli or a pinch of red chilli powder! My friend, Priya, always adds a tiny bit of Kashmiri chilli powder for colour and a mild heat.
• Festival Adaptations: This chutney is often made during Ganesh Chaturthi and Onam. During Ganesh Chaturthi, it’s offered as part of the prasad. For Onam, it’s a must-have on the sadhya spread!
• Sweetness: If you prefer a slightly sweeter chutney, you can add a teaspoon of jaggery or sugar while grinding.

Serving Suggestions

This Tomato Onion Chutney is amazing with:

• Idli and Dosa (obviously!)
• Uttapam
• Vada
• Rice and Sambar
• Even as a spread for sandwiches or wraps!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

1. Can I make this chutney ahead of time?

Absolutely! You can make it a day or two in advance. The flavours actually develop even more over time.

2. What is asafoetida (hing) and can I skip it?

Asafoetida is a resin with a pungent smell that adds a unique savoury flavour. You can definitely skip it if you don’t have it, but it does add a nice depth.

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

Add more water while grinding for a thinner consistency, or grind for a shorter time for a thicker one.

4. What is the best way to store leftover chutney?

Store it in an airtight container in the refrigerator. A thin layer of oil on top can help prevent it from drying out.

5. Can this chutney be frozen?

Yes, you can! Freeze it in small portions for easy use.

6. What are some other dishes this chutney pairs well with besides idli and dosa?

Honestly, it’s great with so many things! Try it with rice and dal, as a spread for sandwiches, or even as a dip for vegetables.

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!