Tomato Onion Chutney Red Chutney

Ingredients

• 2 tablespoonpeanut oil
• 1/8 teaspoon (use very little)mustard seeds
• 2 tablespoonurad dal
• 4dried red chillies
• 1 sprigcurry leaves
• 3 medium-sizedonions, roughly chopped
• 4 medium-sizedtomatoes, roughly chopped
• 1 teaspoonsalt
• a small piece (10 g, one-rupee-coin size)tamarind
• 1 teaspoonjaggery

Instructions

1. 1

   Fry the tempering

   Heat the oil in a pan and add a very small amount of mustard seeds. Let them splutter, then add the urad dal and dried red chillies. Fry until the dal is golden.

2. 2

   Soften the onions

   Add the roughly chopped onions and curry leaves. Fry until the onions are soft and beginning to brown.

3. 3

   Cook the tomatoes

   Add the tomatoes and salt, then fry over a medium heat for 5 minutes, or until the tomatoes are mushy. Turn off the heat and add the tamarind and jaggery.

4. 4

   Blend the chutney

   Take the mixture out of the pan and let it cool slightly. Blend it to a smooth paste without adding water.

5. 5

   Serve with idli

   Serve the chutney with idli or dosa.

What is tomato onion chutney?

This red chutney is a South Indian accompaniment commonly served with idli and dosa. The Tamil Nadu hotel-style version is cooked rather than made from raw ingredients, giving the onions and tomatoes time to soften and deepen in flavour.

Tomatoes provide the colour and tang, while fried urad dal adds savoury depth. Tamarind sharpens the flavour and a little jaggery rounds it off.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 6g protein, 27g carbs, 10g fat.

The tomatoes and onions provide most of the carbohydrates, while the peanut oil contributes most of the fat; urad dal adds some protein as well as further carbohydrates. Serve a portion with idli or dosa and sambar for a more balanced plate with additional substance and variety.

Build flavour in the pan

Tempering: Begin with very little mustard seed, then fry the urad dal and dried chillies in the oil. Let the dal turn golden for a toasted, nutty note, but keep an eye on it so it does not burn.

Onions: Cook them with the curry leaves until soft and starting to brown. This gives the chutney a sweeter, fuller base than simply blending the onions raw.

Cook until the tomatoes collapse

Tomatoes: Fry them with the salt over a medium heat for about 5 minutes. They should look mushy before you take the pan off the heat; if they are still firm, give them a little longer.

Tamarind and jaggery: Add both after turning off the heat, as directed. Their sour-sweet contrast balances the cooked tomatoes and chilli.

Blend without water

Cooling: Let the mixture cool slightly before transferring it to a blender or mixie. This makes it easier to handle; follow your blender’s guidance for blending warm ingredients.

Texture: Blend to a smooth paste without adding water. The cooked tomatoes and onions provide enough moisture, and keeping the mixture concentrated helps it cling to idli or dosa.

Choose your chillies

Dried chillies: The recipe uses 4, but their heat varies by type and age. For a gentler chutney, use fewer; for more heat, keep all four.

Mustard seeds: The amount is deliberately tiny. Add just a little, as instructed, so their sharp flavour does not overpower the other ingredients.

Serve it with

Idli: Spoon the chutney alongside soft steamed idli, or spread a little over each bite.

Dosa: Serve it with dosa as a dip or accompaniment. It also pairs well with a simple sambar for a more substantial meal.

Recipe notes & tips

• Measure the mustard seeds carefully, as the recipe calls for only a very small amount.
• Stir the urad dal while it fries so it colours evenly.
• Keep the heat at medium when cooking the tomatoes to help them soften without scorching.
• Let the mixture cool slightly before blending.
• Do not add water during blending; stop and scrape down the sides if needed.

Variations

• Milder chilli: Use fewer dried red chillies for a less fiery chutney.
• Smoother tempering: Blend thoroughly so the fried dal and chillies become part of a fine paste.
• More tang: Add a little extra tamarind if you prefer a sharper flavour.
• Less sweetness: Reduce the jaggery to suit your taste.
• Chunkier texture: Blend briefly and stop before the chutney becomes completely smooth.

Common mistakes to avoid

• Burnt dal: Fry the urad dal over a controlled heat and remove the pan from the heat once it is golden.
• Overcooked tempering: Add the onions as soon as the dal is golden so the chillies do not scorch.
• Firm tomatoes: Continue cooking until they are mushy before switching off the heat.
• Watery chutney: Do not add water when blending; the cooked vegetables supply moisture.
• Blending while too hot: Let the mixture cool slightly and follow the blender’s instructions for warm foods.

How to store

Store cooled chutney in an airtight container in the fridge and use within 3 days. Reheat gently in a pan or microwave, stirring before serving.

Frequently asked questions