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.
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
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.
Coconut Chutney: http://showmethecurry.com/pickles-chutneys/coconut-chutney-…h-indian-delight.html
Check out the ShowMeThecurry YouTube Channel
Connect with us on Social Media:
ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
ShowMeTheCurry on Instagram
ShowMeTheCurry on Pinterest
How to make tomato and onion chutney, chutney recipes for dosa idli vada, south indian recipes, what kind of chutney goes with south indian food.
0 thoughts on “Tomato & Onion Chutney”
Are you using toasted sesame oil?
Our sesame oil bottle does not mention if it is toasted or not (so guessing not). It gets heated anyway.
Woow!!!i love this very much,it is delicious
thx a lot!
I loved this recipe. Made it with rava dosa and it tasted wonderful and so easy 🙂
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!
Awesome recipe, added garlic and sesame, as I didn’t had sesame oil, loved it with masala dose.
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?
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.
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.
That sounds like a wonderful variation. We’ll surely try it out next time. Thanks for sharing!
Lovely….Can’t wait to try this….now how about Rawa Dosa recipe…..
Hi Hetal and Anuja,
Great receipe! How long can it be stored?
It’ll stay in the fridge for about a week.
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.
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..