Easy tomato -onion chutney


Missed you all a lot but you see I was very tied up with my daughter’s first term exams, so couldn’t write on the blog. Hopefully you all will forgive me after reading this fabulous recipe.

I always prefer South Indian breakfast in the mornings (even though I have to wake up one hour early for that) rather than instant noodles, bread omelette and  veg cheese sandwich  etc. Yeah, Yeah I know  these are the things which today’s generation kids want to eat. But I strongly feel since breakfast is the most important  meal of the day one should include proteins and carbohydrates in the morning meal.

And I strongly feel idli, dosa, vada are apt dishes. And may be poori once a week with aloo sabji. But the problem is chutney preparation in the early morning along with  lunch boxes for  hubby and kids.

So here I am with my easy 1o -15 minute tomato-onion chutney . This one is my favorite for dosa and vada. It gets its unique taste with a little of coconut and a hint of garlic .The best part is it is instant chutney unlike other tomato or onion chutney recipes which have a 2 – step process. This recipe is adapted from a recipe by Gopi Patel -werecipes.com.

Easy Tomato-Onion Chutney

  • Tomato 3 medium tomatoes
  •  Onion 1 medium onion
  •  Garlic (lehsun) 3-4 cloves
  •  Oil 2 tsp
  • Hing (asafoetida)1/4 tsp
  • Dry coconut 1 tbsp piece (optional)
  • 3-4  Dry red chili1 pieces
  • Curry leaves (kadi patta)6 leaves
  • Chana dal (bengal gram)2 tsp
  • Salt 1 tsp (suit as per taste )
  • Water3 tbsp or as required
  1. Slice up the onions and cut tomatoes into pieces.
  2. Heat a flat-bottom non stick pan and add oil.
  3. Once the oil is hot add chana dal and hing (asafoetida).
  4. Saute the chana dal in hot oil for 20-30 seconds.
  5. Add curry leaves (kadi patta) and dry red chili. Saute for 20-30 seconds.
  6. Now add coconut pieces in oil.
  7. Add the sliced onions in oil and saute for a minute.
  8. Add in the chopped tomatoes and mix it along with onions.
  9. Add salt to onion & tomato and cook for 7-8 minutes until tomatoes become soft.
  10. Let it cool off.
  11. Once it cools down completely, transfer the mixture to mixer grinder jar.
  12. Add a few tbsp of water and blend it into smooth paste.
  13. You can temper the chutney with  a pinch of hing,few mustard seeds, zeera and kadipatta or kothmir if you like.[adds extra flavour and zing to the chutney]

Onion tomato chutney is ready.  Serve this yummy spicy red chutney along with dosa, vada or uttpam. I like it best with medhu vada . Beleive me guys this is finger lickin delicious.


Gals never ignore tips in an online recipe …they are there for a reason , now let me not scare you.. but here are a few tips to get the taste right for this red chutney.

  1. Use desi tomato (despali tomato in telugu /nattu takkali in tamil) for this recipe as it gives that slight tanginess not more just right amount of tanginess to the dish. Don’t use bangalore tomato.
  2. Always cook the tomatoes and onions properly so that chutney does not taste raw.
  3. Keep the ratio of tomato and onion same 3:1, if you increase onions the taste changes and onion flavour tends to dominate the dish which I don’t quite prefer.

Hope you all liked this recipe. Will soon be back with a beauty hack……



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