Onion Tomato Chutney- South Indian Style

South Indian Style – Onion Tomato Chutney Recipe

Whenever am making south Indian food, be it idli, dosa, uttapam, or pongal, I prefer to make chutneys that goes with it, else somehow I find justice is not done to the food. Two most common chutneys that I make are 1) Coconut Chutney and 2) Onion Tomato Chutney. Both of these are easy to make (Who does not like easy recipes?), as well does not take huge effort and ingredients for this chutney are available in generally in kitchen cupboard.

What is South Indian Tomato Chutney

A chutney made with tomato, onion and bengal gram in south-indian style. It has reddish / orangish in color. No South-Indain meal can be complete without this tomato chutney.

You can make this chutney and can keep it refrigerated for a week or so. In my case, I end up dishing it in couple of days as I could barely resist myself eating it and numerous times I just eat this chutney on its own, such delicious I find it 😀

Tomato Onion Chutney - South Indian Style | YourFoodFantasy.com
Tomato Onion Chutney – South Indian Style

The key ingredients are tomatoes, onion and bengal gram (Chana). In old days (and still in few households) this chutney is made using traditional tools (stones) for grinding. Unfortunately, I do not have that here in UK, and I have used mixer grinder to make this. I am assuming these days most households have a mixer grinder or food processor, and that helps in preparing this chutney in few minutes.

Tomato Onion Chutney - South Indian Style | YourFoodFantasy.com
Tomato Onion Chutney – South Indian Style | YourFoodFantasy.com

The proportions of onion, tomato and bengal gram is something that I use to get the kind of taste and consistency of chutney, however, you can vary the quantity to suit your own tastebuds.

Method

  • Heat 1 tablespoon of oil in a pan. Add red chilies, onions, roasted chana and sauté till onions are translucent.
  • Add tomatoes, turmeric powder and salt and sauté till the tomatoes becomes soft. Switch off the heat and let the mixture cool.
  • Transfer the mixture to a grinding jar and add green chilli. Grind it to a fine and smooth paste. Transfer it into a serving bowl.
  • For tempering, heat 1 tablespoon oil in a pan and add asafoetida, mustard seeds and curry leaves. Once they crackle switch off the heat and pour this tempering over the onion tomato paste. Mix well and chutney is ready to serve.

Storage

You can freeze this chutney and once you take it thaw it and do not re-freeze it. If keeping under refrigeration, keep in a closed container. This will last 5-7 days in fridge.

Serving Suggestion

Pair this chutney with Idli, Dosa, Uttapam, or any such South-Indian Delicacy.

I will also request you to checkout my recipe for Green Chutney (Mint Coriander Chutney), which is North-Indian style and goes well with numerous food items.

Tomato Onion Chutney - South Indian Style | YourFoodFantasy.com

South Indian Style – Onion Tomato Chutney

South Indian style Tomato chutney, goes well with dosa, idli or any other south Indian food.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Condiment
Cuisine Indian
Servings 8 Portions
Calories 64 kcal

Ingredients
  

  • 2 Onions Medium Size (Chopped)
  • 2 Tomatoes Medium Size (Chopped)
  • 2 Tablespoon Roasted Bengal Gram / Roasted Chana
  • 1 Green chilli Chopped
  • 1-2 Dried Red Chillies
  • 1/4 Teaspoon Asafoetida
  • 2 Tablespoon Oil
  • 1/4 Tablespoon Turmeric Powder
  • 1/2 Teaspoon Salt As Per Taste
  • 1 Teaspoon Black Mustard Seeds
  • 8-10 Curry leaves

Instructions
 

  • Heat 1 tablespoon of oil in a pan and add red chilies, onions, roasted chana and sauté till onions are translucent.
    Tomato Chutney for Dosa
  • Add tomatoes, turmeric powder and salt and sauté till the tomatoes becomes soft. Switch off the heat and let the mixture cool.
  • Transfer the mixture to a grinding jar and add green chilli. Grind it to a fine and smooth paste. Transfer it into a serving bowl.
  • For tempering, heat 1 tablespoon oil in a pan and add Asafoetida, mustard seeds and curry leaves. Once they crackle switch off the heat and pour this tempering over the onion tomato paste. Mix well and chutney is ready to serve.
    Tomato Onion Chutney - South Indian Style | Your Food Fantasy

Notes

  • I have used Roasted chana in my recipe which was available at my home, however you can use Roasted chana dal / Daria in the recipe too.
  • You can use 1/2 teaspoon of Urad dal (Split black lentil) too in the tempering.
  • You can adjust the amount of chillies as per your taste.

Nutrition

Nutrition Facts
South Indian Style – Onion Tomato Chutney
Amount Per Serving
Calories 64 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 169mg7%
Potassium 151mg4%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 294IU6%
Vitamin C 27mg33%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Click photo & send it @yourfoodfantasy or tag #yourfoodfantasy on Instagram or Facebook to get featured!

Will love to hear your comments, questions and suggestions

This site uses Akismet to reduce spam. Learn how your comment data is processed.