Chutney is an exemplary side dish that can enhance the flavor of any boring dish.

We Indians, have an extraordinary talent to create chutney of any veggies or fruits. Whether, in lunch or in dinner, or with Snacks in the evening, chutney is a must side-dish for us.

On a regular basis, Coriander chutney, Tomato Chutney is made in almost every Household.

This Onion-Tomato Chutney is something, which perfectly goes with Dosa, Idli, Pesarattu, or with any South-Indian Savoury.

The Tangy taste of Tomatoes, Sweetness of Jaggery, Sourness of Tamarind, Spiceness of Chilies, Onions is an all-rounder chutney for your tastebud. So, whenever you are making Idli-Dosa or Pesarattu next time, do try this recipe.

This chutney is very much different from the same Coconut Chutney, which we make every time.

What is Onion-Tomato Chutney?

The Onion-Tomato Chutney came originally from Andhra-Pradesh and a perfect dip for our palate.

Traditionally, the chutney is coarse-textured. It is a complete burst of flavors; tanginess due to tomatoes, sourness due to tamarind, sweetness due to Jaggery, Spiciness due to Onion-Chilies.

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If you are following my blog, you must be aware of how much I like spicy food, I always add one or two chilies extra in my dish.

But, if you like to keep it less spicy, you can add or reduce the number of chilies as per your tastebud.

Here is How to Make it.

Serving Options

The chutney goes very well with any kind of Dosa, Pesarattu, Idli-Vada.

For a change of taste, you can have it with your regular Chawal-Dal.

Step by Step Recipe

Preparation

Cut Onions, Ginger, and Tomatoes in cubes. Deseed Tamarind, Break Jaggery.

Remember, Ginger is a must ingredient in this Chutney.

For Chutney Paste

Heat oil in a Pan.

Add Onion cubes. Saute well to 5 minutes.

When the Onions becomes translucent, Add Tomatoes and Ginger. Saute to 3-4 minutes.

Now, When the tomatoes start to shrinking, add roasted chana flour to it. Cook for a minute.

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Now, add Tamarind, Jaggery, Red Chily Powder, Coriander leaves, Black Salt to it. Cook well for 5-6 minutes. Turn off the flame. Let it cool for 10-15 minutes.

Now grind the mixture into a coarse paste. Add water, if required.

For Tempering

Heat oil in a Pan.

When the oil is hot enough, add mustard seeds, let it splutter, you can cover the lid.

Add curry leaves. Let it fry for a few seconds.

Add the Chutney Paste and let it temper 4-5minutes. Turn off the flame.

Chutney is ready to Serve!!