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Tuesday, November 25, 2014

Easy Onion Tomato Chutney Recipe (For Idli, Dosa)

Is there one vegetable without which you can't survive for 2 days? Well for me it is Onions!
Even when I'm returning from vacation, I make it a point to either carry it (in minimum amount) my suitcase or soon after entering my home I will run over to the nearest vegetable shop to buy onions. 

 Be it for a main ingredient by itself or it could be used as an accessory like chutney. I like to make this chutney as it is super easy and can be made when you are making Idli side by side.  More so I could carry it for picnics and within minutes it would be over with dosas or pooris. The aroma itself is enough to make you crave for it.

3 Tomatoes, cubed
1 red Onion, chopped
2 Garlic cloves
1 Green chili, chopped
Pinch of Asafoetida / Hing
Handful of chopped Coriander leaves
1 tsp Salt (adjust according to your taste)
2 tsp Oil

For the Seasoning: 
1 tsp Mustard seeds
1/2 tsp Urad dal
1 tsp Oil
2-3 Curry leaves (optional) 

Take a pan and heat 2 tsp oil, add hing, onions and saute until onions turn transparent. Now add tomatoes,  green chili, coriander leaves and cook until tomatoes become soft and slightly mushy. Allow the mixture to cool. 

Now grind the mixture with salt and grind without adding water to make a smooth paste. Chutney is ready for tempering. Pour little oil in a tadka pan and put mustard seeds in it, wait till seeds crackle. Now add urad dal and curry leaves. Keep tempering for less than a minute. 

Turn off the flame and pour over chutney. This Onion Tomato chutney can be best served with Idli, Dosa but I find very tasty with Curd Rice, Bread toast, Upma and with Poori even. For variation I fried the tempering items at the very beginning and then grind it with the cooled Onion-Tomato mixture. Believe me it tasted well.


  • Instead of onions you can use shallots if you like.
  • As I mentioned above this chutney can be made without tempering also, for variation instead of tempering at the end you can fry the Mustard seeds +Urad Dal+Curry leaves (optional) at the very beginning and then grind it with the cooked Onion-Tomato mixture. 
  • This chutney stays well outside for 2-3 days.

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