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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.

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.

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!!

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5 from 1 vote

Onion- Tomato Chutney

The Onion-Tomato Chutney is perfect side dish, goes very well with Dosas. Here is how to make it.
Course Side Dish
Cuisine Andhra Recipe, Indian
Keyword Chutney, Chutney Recipe, Onion Chutney, Onion-Tomato Chutney, Tomato Chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 145kcal
Author Pooja Mahto

Ingredients

  • 2 Onions, Medium sized, cut into cubes
  • 2 Tomatoes, Medium-sized, cut into cubes
  • 50 gm Ginger
  • 1 tbsp Oil
  • 50 gm Jaggery
  • 50 gm Tamarind
  • 1 tbsp Roasted Chana Flour/ Sattu
  • 1 tsp Black Salt

For Tempering

  • 1 tsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 15-17 Curry leaves

Instructions

Preparation

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

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.
  • 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.
  • Grind the mixture into a coarse paste.

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!!

Notes

Use Ripe Tomatoes for making this Chutney.
You can avoid Jaggery if you don’t want sweetness in your chutney. But, trust me Jaggery will enhance the taste to the next level.
You can add or reduce the number of chilies if you want to.
 

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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