Spicy Tomato & Onion Chutney is delicious with dosas and seafood.
This is a simple but tasty tomato & onion chutney that I like to serve with homemade dosas. It can be served on the side or spread over the dosas while they are cooking as I do here.
I also like to serve this spicy Indian chutney with idles and papadams. It is also very good spooned over most tandoori meat and vegetables.
This delicious, light chutney can even be served with a curry. I also love it with cheese and biscuits instead of traditional pickle.
Make the recipe your own:
I like this chutney to be really spicy and add it to various dishes to spice up the heat. If you prefer a more mellow tomato and onion chutney then only add one or two chillies or miss them out completely and you will still have a lovely flavoured chutney.
If you love this tomato & onion chutney try my other chutney recipes:
- 8 (more or less) dry Kashmiri chillies
- 2 tablespoons rapeseed oil
- 1 teaspoon white urad dhal lentils
- 1 small onion - finely chopped
- 8 cloves garlic
- 250g chopped tomatoes
- Salt to taste
- Soak the Kashmiri chillies in water for about 30 minutes.
- Remove the chillies from the water and tear in half. Remove the seeds if you don't want your chutney to be really spicy.
- Temper the urad dhal seed in the oil over medium high heat for about 30 seconds and then add the chopped onion.
- When the onion becomes soft and translucent, add the cloves of garlic and fry for a further two minutes or until the garlic cloves are just beginning to turn a light brown.
- Place all of this in a spice grinder with the tomatoes and grind until smooth.
- Season with salt to taste.
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