Onion Tomato Chutney
Onion Tomato Chutney is a simple South Indian chutney made with onions, tomatoes, urad dal, dried red chilies and tamarind.
- 2 medium-sized/100 grams onion (– chopped)
- 1 large or 2 medium-sized/100 grams tomato (– chopped)
- ½ teaspoon urad dal ((spilt and hulled black gram))
- 1 to 2 dry red red chilies (– kept whole or broken, deseeded if you prefer)
- 1 pinch asafoetida ((hing))
- ½ teaspoon tightly packed or 1 small piece tamarind
- 1 tablespoon oil (– any neutral oil, can also use sesame oil (gingelly oil))
- salt (– as required)
- water (– as required for grinding the chutney, optional)
- Heat oil in a pan over low to medium-low heat. Add the urad dal and sauté until it begins to turn light golden.
- Add the dried red chilies and continue sautéing until the dal is nicely browned and the chilies change color without burning.
- Add the chopped onions and sauté, stirring often, until they soften and turn light golden.
- Add the chopped tomatoes, asafoetida and salt. Mix well and cook until the tomatoes soften completely and lose their raw aroma. If needed, sprinkle a little water to prevent sticking.
- Remove the pan from the heat and allow the mixture to cool until warm or at room temperature.
- Transfer the mixture to a small grinder jar. Add the tamarind and blend to a smooth chutney. Add a little water if needed to help with grinding.
- Taste and adjust the seasoning or tamarind if required. Blend once more after making any adjustments.
- Transfer to a serving bowl. If you like, finish with a tempering of mustard seeds, dried red chilies and curry leaves before serving.
- Serve with dosa, idli, medu vada, uttapam or paniyaram or steamed rice.
Onion Tomato Chutney is a simple South Indian chutney made with onions, tomatoes, urad dal, dried red chilies and tamarind. It has a balanced sweet, tangy and mildly spicy taste that pairs well with dosa, idli, medu vada and uttapam. Every household has its own way of making this chutney by adjusting the proportion of onions, tomatoes and spices. This easy version comes together in about 20 minutes and is made without a tempering, though you can add one if you like.
Why This Onion Tomato Chutney Is My Go-To
I have been making this onion tomato chutney for years, and it is one that I come back to often. I like the flavor balance that comes from using equal quantities of onions and tomatoes.
The onions add a gentle sweetness, while the tomatoes bring a pleasant tang. I also like adding a small piece of tamarind, as it brightens the flavors and gives the chutney a more rounded taste without making it overly sour.
I usually skip the tempering because the chutney already has plenty of flavor from the sautéed onions, tomatoes, urad dal, dried red chilies and tamarind.
If I am making it for a weekend breakfast or serving guests, I sometimes add a simple tempering of mustard seeds, curry leaves and dried red chilies for extra flavor and aroma.
This is one of the chutneys I sometimes serve alongside Coconut Chutney with Crispy Dosa or Soft Idli. It also pairs really well with Medu Vada and Uttapam. Simple to make and full of flavor, it has remained one of my favorite chutneys over the years.
