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Tomato & Onion Chutney

A simple, healthy Indian tomato and onion chutney – tangy, mildly spiced, and perfect with dosa, idli or roti.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 small bowls
Course: condiment, Side Dish
Cuisine: Indian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups ripe tomatoes (chopped)
  • 1 medium onion (chopped)
  • 2 tablespoons oil use sunflower, peanut or canola oil
  • 4 dried red chillies adjust as per spice tolerance
  • ½ tsp turmeric powder optional, for mild flavour
  • ½ tsp salt or to taste
  • water (if needed) to adjust consistency

Equipment

  • pan
  • blender or mortar-pestle

Method
 

  1. Heat oil in a pan over medium heat. Add the dried red chillies and sauté for 30 seconds until slightly puffed, being careful not to burn them.
  2. Add the chopped onion. Cook until onions soften and begin turning light golden, about 2–3 minutes.
  3. Add the chopped tomatoes, turmeric powder (if using) and salt. Cook until tomatoes soften and turn mushy, about 5–7 minutes.
  4. Allow the mixture to cool slightly. Then transfer to a blender or use mortar-pestle and grind into a smooth or slightly coarse paste, as per your preference. Add a little water if chutney is too thick.
  5. Taste and adjust salt or spice, then serve with idli, dosa, roti or rice.

Notes

For milder flavour, reduce the number of chillies. This chutney stays fresh in a clean, airtight container in fridge for 2-3 days.