Tomato Onion Chutney Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Tomato Onion Chutney Recipe – Authentic South Indian Spice Blend

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 my go-to recipe for Tomato Onion Chutney – a vibrant, flavourful condiment that’s a staple in South Indian homes. I first made this when I was trying to recreate my grandmother’s incredible breakfasts, and honestly, it’s been a family favourite ever since! It’s surprisingly easy to make, and the aroma while it’s cooking is just heavenly.

Why You’ll Love This Recipe

This Tomato Onion Chutney is more than just a condiment; it’s a burst of South Indian flavour in every bite. It’s tangy, spicy, and slightly sweet – a perfect balance that complements so many dishes. Plus, it comes together in under 20 minutes! It’s fantastic with breakfast staples like idli, dosa, and uttapam, but honestly, I’ve been known to enjoy it with rice and even sandwiches.

Ingredients

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

• 2 Ripe tomatoes (about 200g)
• 2 Big onions (about 200g)
• 5 Garlic cloves
• 1.5 tsp Urad dal (split black lentils)
• 0.5 tsp Chana dal (split Bengal gram)
• 4 Red chillies (adjust to your spice preference)
• 0.5 tsp Red chilli powder
• As needed Salt
• 1 small sprig Coriander leaves or curry leaves or mint leaves
• 2 tbsp Cooking oil
• 2 tsp Cooking oil (for tempering)
• 0.5 tsp Mustard seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney special.

• Urad Dal & Chana Dal: These lentils are key to the chutney’s texture and flavour. Urad dal gives it that lovely smoothness, while chana dal adds a nutty undertone. Don’t skip them!
• Chillies: Traditionally, Byadagi chillies are used for colour and mild heat, but you can use any red chilli you like. I sometimes use a mix of Kashmiri chillies (for colour) and spicier ones for a kick.
• Oil: While any cooking oil works, South Indians often prefer groundnut oil for its flavour. Sesame oil is also a fantastic option if you want a more robust taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your tomatoes and onions. Peel and roughly chop the garlic cloves too.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add the urad dal, chana dal, red chillies, and garlic. Sauté until the dals turn golden brown – this usually takes about 2-3 minutes. Keep stirring so they don’t burn!
3. Now, add the chopped onions and sauté until they become translucent. This will take another 5-7 minutes.
4. Time for the tomatoes! Mix them in along with the red chilli powder and salt. Cook until the tomatoes soften completely and become mushy – around 8-10 minutes.
5. Let the mixture cool down a bit. Once it’s cool enough to handle, blend it into a smooth paste using a little water. You can use a blender or a food processor.
6. Finally, let’s do the tempering! Heat 2 teaspoons of oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the curry leaves (or coriander/mint leaves) and immediately pour this tempering over the chutney. Mix well – you’ll hear a lovely sizzle!

Expert Tips

• Don’t be afraid to adjust the amount of chilli powder to suit your taste.
• For a smoother chutney, strain the blended paste through a sieve.
• Roasting the chillies lightly before adding them to the pan can enhance their flavour.
• Always let the mixture cool before blending to avoid splattering.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil if you’re being super strict.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the chillies or use fewer chillies altogether. For a fiery kick, add a pinch of cayenne pepper.
• Serving with Idli/Dosa/Uttapam: This is the classic pairing! A dollop of this chutney with hot idlis or crispy dosas is pure bliss.
• Festival Adaptations – Makar Sankranti: My aunt always makes a big batch of this chutney for Makar Sankranti, serving it with bhog (a traditional offering). It adds a lovely spicy touch to the festive meal.

Serving Suggestions

Besides the classic idli, dosa, and uttapam, this chutney is amazing with:

• Rice and a drizzle of ghee
• Sandwiches or wraps
• As a dip for vegetable sticks
• Even as a spread for crackers!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour actually develops even more over time!

FAQs

Let’s answer some common questions:

• What is the best way to store this chutney? Store it in an airtight container in the refrigerator. Adding a thin layer of oil on top can help prevent it from drying out.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better the next day.
• What kind of chillies are traditionally used in this chutney? Byadagi chillies are commonly used for their colour and mild heat, but you can use any red chilli you prefer.
• Can I adjust the consistency of the chutney? Yes! Add more water while blending for a thinner consistency, or use less water for a thicker chutney.
• What are some other dishes this chutney pairs well with? It’s delicious with rice, sandwiches, and even as a dip for veggies!

Enjoy making this chutney – I hope it brings a little bit of South Indian sunshine to your kitchen! Let me know how it turns out in the comments below.