Tomato Onion Chutney – Spicy South Indian Sauce
Tomato Onion Chutney is a unique blend of Dals, Tomato, Onion. It has a taste of tadka but served as a chutney. Easily substitute it as a main sabzi.
Maahi Gupta Updated 13 Jul, 22
Tomato Onion Chutney – Spicy South Indian Sauce [Video]
This Tomato Onion Chutney is seriously a delight to have. It has all the ingredients to be called a main course dish a Sabzi but we smartly give it a chutney look and feel.
Due to its flavor and ingredients, you can enjoy it with rice, chapati or paratha without even having a sabzi.
We got this recipe from Maahi’s friend Sushila and we have simply fallen in love with it. Give it a try and chances are that you will also make it a permanent member of your kitchen’s menu.
- 1 Cup Onion (Chopped)
- 1/2 Tsp White Salt (or To taste)
- 3 Number Dry Red Chili Stick
- 2 Tbsp Urad Dal
- 1 Tbsp Chana Dal
- 1 Tsp Dry Fenugreek Seeds (Methi dana)
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander seeds
- 1/4 Tsp Asafoetida (Hing)
- 10 Curry Leaves (Dry or fresh)
- 3/2 Cup Tomato (Chopped)
- 3 Tbsp Oil
- 7 Number Garlic bud (Chopped)
- 7 Number Green Chili (Chopped)
- 2 Number Green Chili (Un-cut)
Roasting And Frying Ingredients
- Switch on the stove on high flame. Heat Oil in a pan.
- Once Oil is hot, add Dry Red Chili, Fenugreek Seeds, Mustard Seeds, Cumin seeds, Urad and Chana Dal, Curry Leaves, Hing, Coriander Seeds.
- Fry them on high flame until they achieve golden brown color. Stir continuously.
- Once it turns light golden in color, switch Off the stove. Take out all the fried ingredients in a plate and leave the left-over Oil in the pan itself.
- Add chopped Onions in the same left-over Oil and fry on high flame.
- After 2 minutes of frying, turn the stove to medium flame. Take out the Onion in a bowl and keep aside.
- Add 3/2 Tbsp Oil, chopped garlic, chopped green chilies and chopped Tomatoes in the same pan.
- Turn the stove to high flame and roast until Tomatoes become soft.
- Now let me share the role of these 2 un-cut chilies with you. This chutney taste best when it is a bit Crunchy and Spicy.
- The Green chilies we roast in Oil, add less of spice add more of flavor to the chutney than the spice.
- If you like to eat spicy, then add these two un-cut chilies while grinding in the end.
- If you like less spicy, then simply add chopped Green chilies in Oil only. Do not add un-cut chili in the end while grinding.
- After 4 minutes, switch off the stove. Take out the Tomatoes in a bowl and keep aside to cool down.
Grinding To Make A Paste/Chutney
- Now its a time to grind all the ingredients and make chutney. First of all, we will grind all the fried spices and Onions.
- To make it more spicy, add 2 un-cut Green chilies now and roasted tomatoes as well and grind once again.
- Take out the Chutney in a big bowl.
- Add the most important ingredient now: Salt 1-1/2 Tsp. I would like you to taste the Salt at this point. You can add more salt if you feel it is less, as per your taste.
- Tomato Onion Chutney is now ready to serve.
- This chutney can be refrigerated up-to 5 days for good taste.
- Serve this chutney with Idli, Dosa, Paratha or even boiled rice. We have in-fact tried to substitute it as a main sabzi and found it really appealing in dinner.
