Onion Tomato Chutney - Chettinad Onion Tomato Chutney for Idli, Dosa and Paniyaram

Onion tomato chutney recipe with full video and step by step pictures. In 2005 when we were in California I have seen this Chettinad style onion tomato chutney recipe in the Aval vikatan magazine and made it immediately for dinner. I have been thinking to post this chutney in my blog for a long time. Finally, after 16 years, today I made this onion tomato chutney for paniyaram. Normally for tomato chutney or onion chutney we saute the red chillies in oil and then we grind it along with the onions and tomatoes. But for this chutney, the red chillies are dry roasted well and then powdered separately. This red chilly flakes are further sauted with onions and tomato puree. I have tried many chutneys onion tomato combinations, but this chutney is a unique dish. We are adding the chopped small onions in this chutney without grinding it and that makes it more flavourful with a mild chunky texture. This chutney has very few ingredients, so make sure they are good and fresh. Chop fresh onions, garlic and tomatoes, don't use frozen onions, ready made tomato puree and store bought red chilly flakes. The key to making this chutney tasty is using fresh ingredients.

Checkout my other chutney recipes

Here is the video link for Onion Tomato Chutney

Onion Tomato Chutney Recipe Details

Prep time : 15 minutes
Cook time : 15 minutes
Serves : 4
Category : Chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

20 small onions
6 garlic cloves
5 tomato
small lemon sized tamarind
9 red chillies
1/2 tsp asafoetida powder
1/2 tsp mustard
1/2 tsp urid dal
few curry leaves
4 tbsp gingely oil
salt to taste

Cooking Directions

1. Dry roast the red chillies in a thick bottomed pan pan on low heat till the colour turn to a dark deep red.

2. Let the dry roasted chillies cool down for 5 minutes. Put the roasted chillies in a dry jar and grind it. It will be coarse when compared to chilly powder.

3. Chop the tomatoes in quarters and chop the onions and garlic finely.

4. Heat 2 tbsp oil and add the tomatoes and tamarind. Saute well on medium heat.

5. Cook till the tomatoes turn soft and the water evaporates. There shouldn't be any moisture at this stage. Divide the sauted tomatoes into two batches and grind it smoothly. No need to add water for grinding.

6. Heat oil in a kadai and add mustard and urid dal. Allow them to crackle and add asafoetida powder and curry leaves. Add the chopped onions and garlic. Stir and saute on medium heat. After a few minutes, add the powdered red chillies and mix well with the onions.

7. Now add the ground tomato puree and required salt. Mix well and add 1/2 cup water. Allow the chutney to boil for 5 to 7 minutes and turn off the heat. Transfer the chutney to the serving dish.

Chettinad Onion Tomato Chutney is ready to serve.

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