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.

Written by Maahi Gupta
  Maahi Gupta    Updated  13 Jul, 22

 vegEasy 


Tomato Onion Chutney - The Spice And flavor

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.
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Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins
Course Snacks
Cuisine Indian
Servings 2 Cup
Calories 358 kcal

Ingredients
  

  • 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

Instructions
 

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.

Notes

You can substitute Tomato Onion Chutney For a Main Sabzi With Rice
  1. This chutney can be refrigerated up-to 5 days for good taste.
  2. 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.
Tomato Onion Chutney to touch your heart with dosa

Nutrition

Calories: 358kcalCarbohydrates: 30gProtein: 9gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 6mgSodium: 754mgPotassium: 860mgFiber: 9gSugar: 9gVitamin A: 2200IUVitamin C: 207.9mgCalcium: 90mgIron: 3.8mg
Tried this recipe?Let us know how it was!


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Author

Written by Maahi Gupta
  Maahi Gupta