Tomato Onion Chutney
A tangy-sweet condiment made with ripe tomatoes and sautéed onions, cooked down with a tempering of mustard seeds and dried red chilies. This South Indian-style chutney has a slight heat and a jammy texture that pairs beautifully with dosa, idli, or even spread on a sandwich.
For 8 servings
- temper · ~2 min
Make the tempering.
1.Heat oil in a heavy bottomed pan over medium heat until shimmering.2.Add mustard seeds and let them splutter (30 sec).3.Add urad dal and cumin seeds, sauté until dal turns golden (1 min).4.Add dried red chilies, curry leaves, and asafoetida, stir until fragrant (20 sec).TIPKeep the heat medium-high until mustard splutters, then lower to medium so the dal doesn't burn. - saute · ~5 min
Sauté the onion and garlic.
1.Add the chopped onion and garlic cloves to the pan.2.Sauté until the onion turns soft and translucent (4-5 min).TIPDon't brown the onion too much — you want it soft to blend into a smooth chutney. - saute · ~10 min
Cook the tomatoes until jammy.
1.Add the chopped tomatoes, salt, and red chili powder.2.Stir well and cook until tomatoes break down completely and release their juices (7-8 min).3.Add tamarind paste and jaggery, stir, and cook for 2 more minutes until the mixture thickens slightly.TIPMash the tomatoes with the back of your spatula as they cook to speed up the process. - rest · ~10 min
Let the mixture cool down completely.
Remove the pan from heat and transfer the mixture to a plate or bowl. Let it rest until cool enough to handle — about 10 minutes.
TIPGrinding hot ingredients can be dangerous and affects the chutney's color. Patience here gives better results. - mix · ~1 min
Grind to a coarse chutney.
1.Transfer the cooled mixture to a mixer grinder.2.Pulse in short bursts to a slightly coarse, spreadable consistency. Do not add water.3.Scrape down the sides and pulse one final time to ensure even texture.TIPPulse, don't blend continuously. You want a slightly chunky texture, not a smooth paste. - serve
Serve at room temperature or refrigerate.
Transfer the Tomato Onion Chutney to a serving bowl. Serve at room temperature with dosa, idli, uttapam, or spread on bread for a quick sandwich. Refrigerate leftovers in an airtight container for up to 5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best jammy texture, cook the tomatoes until they visibly collapse and the oil separates from the mixture.
- 2Grind the chutney in short pulses to retain a coarse, rustic texture — essential for authentic South Indian chutney.
- 3Let the mixture cool completely before grinding; hot ingredients can cause the mixer jar to crack and produce a dull-colored chutney.
- 4Toast the urad dal until just golden to bring out a nutty aroma without bitterness.
- 5Store in an airtight glass jar to keep the chutney fresh for up to 5 days; the tartness deepens overnight.
- 6If the chutney tastes too tangy after cooling, balance it with an extra pinch of jaggery before serving.
Adapt it for your goals.
Low-oil
Reduce oil to 1 teaspoon and dry-roast the tempering spices (mustard, urad dal, cumin) in a non-stick pan before adding onions. Great for those watching their fat intake without losing the essential aroma.
spicy roastedSpicy-roasted
Dry-roast 3-4 extra dried red chilies and 1 teaspoon of coriander seeds before grinding them into a powder, then stir into the cooked chutney. Ideal for heat lovers who want a deeper, smoky spice profile.
no tamarindNo-tamarind
Skip the tamarind paste and increase the jaggery to 1 teaspoon, then add 1 tablespoon of fresh lime juice after cooking. This version is milder and brighter, perfect for those who prefer less tang or don't have tamarind on hand.
coconut twistCoconut twist
Add 2 tablespoons of fresh or frozen grated coconut to the mixer when grinding. This adds a creamy, South Indian coastal flavor that pairs beautifully with soft idlis or steamed rice.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes release more lycopene, a powerful antioxidant linked to heart health and reduced inflammation. This chutney delivers a concentrated dose.
Gut-Friendly Spices
Asafoetida (hing) and cumin seeds aid digestion and reduce bloating, making this chutney a traditional choice to accompany fermented foods like idli and dosa.
Low in Calories
With only 2 teaspoons of oil and no cream or butter, this chutney is a light, flavorful condiment that adds vibrant taste without excess calories.
Contains Prebiotic Fiber
Onions and garlic are rich in inulin, a prebiotic fiber that supports healthy gut bacteria and improves digestive regularity.
Frequently asked questions
Bitterness can come from burning the urad dal or garlic during sautéing. Keep the heat medium-low when toasting dal, and add garlic only after the onion softens slightly to prevent scorching.
