Learn how to make a red chutney with Onion and Tomatoes using no coconut. This Onion Tomato Chutney is spicy, mildly sweet, and is a great side dish for Idli, especially Rava Idli, and Dosa.
I love my chutneys be it the chutneys using coconut or the ones without. This Onion Tomato Chutney Recipe is usually my quick-fix chutney that uses no coconut which means it doesn’t require me to defrost the coconut and it goes especially well with idli and dosa. The chutney is mildly sweet because of the roasted onions and you can turn up the heat as much as you want or keep it low and mild, entirely up to you.
This chutney does require a little bit of frying and roasting but it’s more of the passive kind so you can go about steaming your idlis or making your dosas while the onions and tomatoes do their thing and get to know each other.
You can also try a bunch of variations of the same recipe, like omit the tomatoes and make it a 100% Onion Chutney. While this tastes great too, it means you need to peel and chop more onions to serve the same number of people and let’s face it, chopping a tomato is way easier. And anyway, this chutney is as tasty, if not more, than the plain Onion Chutney.
Onion Tomato Chutney Recipe
Ingredients
- 2 large onions sliced
- 1 ripe tomato cubed
- 2-3 dry red chillies adjust to taste
- 1 large clove of garlic chopped
- 1/4 tsp of hing perungaayam, asafoetida
- Salt to taste
- 2 tsp of oil
Instructions
- Heat the oil and add the sliced onions. Fry until light golden brown and soft. Add the red chillies, garlic, and hing and fry for a while longer until the garlic doesn't smell raw anymore.
- Add the chopped tomato and salt. Mix well and cook until the tomatoes turn soft and the mixture is moist. Remove from the stove and set aside to cool.
- Grind without adding water to a smooth paste.
Notes
- Use some tamarind if the tomato is not very sour
- You can make this chutney with just onions and omit the tomatoes
- Add red chilli powder instead of dry red chillies, works well either way
How to Make Onion Tomato Chutney Step by Step
1. Heat the oil and add the sliced onions. Fry until light golden brown and soft. Add the red chillies, garlic, and hing and fry for a while longer until the garlic doesn’t smell raw anymore.
2. Add the chopped tomato and salt. Mix well and cook until the tomatoes turn soft and the mixture is moist. Remove from the stove and set aside to cool.
3. Grind without adding water to a smooth paste.
Done! Your Onion Tomato Chutney is now ready to serve. You can temper it in some oil+mustard seeds but why bother. This chutney tastes delicious as it is without any spices or extra oil. Once you’ve tried this chutney with rava idli, there’s really no going back to other chutneys.
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| Onion Tomato Chutney with Soft Idlis |
have been wanting to make the onion tomato chutney from a long time. i keep on postponing and coconut chutney always wins over. loved the color of the chutney as well as the colors of the wooden board.
Simply superb.
Love the pictures.I like the onion chutney-idli combo too!
I always do this version as I am not a big fan of Coconut.. Loos great. Love the color
Beautiful chutney this is how i make it too on days im lazy to scrap coconut!
Thanks a bunch for the entry, sis 🙂 I am so excited to host your entry for the contest 🙂
I made this same tomato onion chutney for achu for breakfast. still have some reserve for night's adai 🙂
Simple and neat recipe and pictures! 🙂
perfect picture 🙂 our family all time favourite ! adding ginger is also one of the option !
I LOVE this chutney like hell. My friends and family prefer the white coconut chutney over it, but me – I'm more of a spice freak! This is fabulous! Thanks for doing this. Warm hugs to you for this!! xoxo
this chutney looks as good as what we get in Aryaas here… on my to-do list!!!
Love it this way. Gives out full flavors and tangy too.