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South Indian cuisine (namely Idli, Dosa, Vadai) is never complete unless it is accompanied by a flavorful chutney. Two of the most popular chutneys are Coconut Chutney and Tomato Onion Chutney. This particular Tomato Onion Chutney recipe uses fragrant Sesame Oil to season it. Although simple in it’s preparation, it’ll really add a whole new flavor dimension to your meal.
Ingredients:
Sesame Oil – 1 Tbsp + 1 tsp (divided)
Onions – 2 small, chopped
Crushed Tomatoes – 14 oz
Salt – to taste
Red Chili Powder – to taste
Mustard Seeds – 1/2 tsp
Whole Dry Red Chili – 1
Asafoetida (hing) – 1/8 tsp
Method:
1. Heat 1 Tbsp Sesame Oil in a pan.
2. Saute Onions until lightly caramelized.
3. Add Crushed Tomatoes and cook until oil separates.
4. Add Salt and Red Chili Powder, mix well.
5. Cool lightly and pulse blend the mixture.
6. Remove chutney into a serving bowl.
7. In a small skillet, heat 1 tsp Sesame Oil.
8. Add Mustard Seeds and allow them to pop.
9. Break and add Whole Red Chili.
10. Add Asafoetida, mix lightly and add seasoning to the chutney. Mix well and serve.
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September 21st, 2009 at 2:51 am
[...] Detailed recipe for Tomato & Onion Chutney [...]
September 21st, 2009 at 5:39 pm
Hi hetal and Anuja..
Very nice recipe..I use to make the tomato and onions curry for chapati and rice..quite a same method,but i didnt tried making chutney.. I will try this..
[Reply]
September 21st, 2009 at 6:01 pm
Hi Hetal and Anuja,
Great receipe! How long can it be stored?
Namrata
[Reply]
hetal Reply:
September 22nd, 2009 at 2:08 am
Hi Namrata,
It’ll stay in the fridge for about a week.
[Reply]
Shruti Reply:
January 21st, 2010 at 1:10 pm
Hi Hetal and Anuja , even though you people speak endlish foreing people but are indians .Hey your recipes look really very aswome .I loved it when I saw your video . It looked really very asowme . please tell me some more recipes very very soon.
[Reply]
September 21st, 2009 at 7:13 pm
Lovely….Can’t wait to try this….now how about Rawa Dosa recipe…..
[Reply]
September 21st, 2009 at 8:54 pm
Dear Hetal and Anuja
We make this chutney all the time for Idlis and dosas (we are south indians), but with slight variations. We add little tamarind and a garlic clove when you saute the rest of the ingredients. It comes out really tasty too. Thanks a lot for posting the recipe.
Subha.B
[Reply]
hetal Reply:
September 22nd, 2009 at 2:08 am
Hi Subha,
That sounds like a wonderful variation. We’ll surely try it out next time. Thanks for sharing!
[Reply]
May 30th, 2010 at 6:55 pm
Hi Anuja and Hetal,
Can I make this a day or two ahead of time? If so, should I add the seasoning(tadka) when i first make it, or wait until just before serving?
[Reply]
hetal Reply:
May 30th, 2010 at 9:53 pm
Hi Judy,
Yes, you can make it ahead of time. It should remain fresh in the fridge for up to a week. Adding the seasoning before serving will make the chutney taste “freshly” made.
[Reply]
July 9th, 2011 at 4:58 am
Awesome recipe, added garlic and sesame, as I didn’t had sesame oil, loved it with masala dose.
[Reply]
July 18th, 2011 at 10:08 am
Just wanted to say I loved this recipe. I think I’m going to try and devise a sauce for pasta, inspired by this. Thank you so much!
[Reply]
August 27th, 2011 at 12:55 am
I loved this recipe. Made it with rava dosa and it tasted wonderful and so easy
[Reply]
September 20th, 2011 at 3:55 pm
thx a lot!
[Reply]
September 28th, 2011 at 1:50 pm
Woow!!!i love this very much,it is delicious
[Reply]