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Tomato & Onion Chutney

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.

 

Tomato, garlic and chilli chutney

My spicy tomato & onion  chutney is great with dosas and idlis!

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:

Coriander & Coconut Chutney

Tomato Chutney

Coriander & Mint Chutney

Coconut, Tomato & Chilli Chutney

Tomato, Onion & Chilli Chutney

Spicy Coriander Chutney

Garlic Chutney

Making tomato chutney

Soaking the chillies. 30 minutes should do the job.

Making tomato chutney

Temper the urad dhal in the oil for about 30 seconds. Then add the onions and fry until soft and translucent.

Making tomato chutney

Add who garlic and fry until lightly browned.

Making tomato chutney

Blend this mixture with 250g chopped tomatoes.

 

 

 

Yield: 300ml

Tomato, Onion & Chilli Chutney

Tomato, Onion & Chilli Chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 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

Instructions

  1. Soak the Kashmiri chillies in water for about 30 minutes.
  2. Remove the chillies from the water and tear in half. Remove the seeds if you don't want your chutney to be really spicy.
  3. Temper the urad dhal seed in the oil over medium high heat for about 30 seconds and then add the chopped onion.
  4. 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.
  5. Place all of this in a spice grinder with the tomatoes and grind until smooth.
  6. Season with salt to taste.

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S

Wednesday 15th of December 2021

If I don't have a spice grinder, can I use a food processor?

Dan Toombs

Thursday 16th of December 2021

Yes, that should work if you don't have a spice grinder. Thanks Dan

Simon

Friday 12th of January 2018

Hi Dan,

Great recipes, love the book! Thanks :)

How long does tihs chutney keep for in the fridge?

Thanks

Dan Toombs

Monday 22nd of January 2018

Thank you very much Simon. Glad you are enjoying the book. This chutney should last in the fridge for at least a week.

Thanks, Dan

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