Learn how to make a red chutney with Onion and Tomatoes using no coconut. This Onion Tomato Chutney is spicy, mildly sweet, and is a great side dish for Idli, especially Rava Idli, and Dosa.
I love my chutneys be it the chutneys using coconut or the ones without. This Onion Tomato Chutney Recipe is usually my quick-fix chutney that uses no coconut which means it doesn’t require me to defrost the coconut and it goes especially well with idli and dosa. The chutney is mildly sweet because of the roasted onions and you can turn up the heat as much as you want or keep it low and mild, entirely up to you.
This chutney does require a little bit of frying and roasting but it’s more of the passive kind so you can go about steaming your idlis or making your dosas while the onions and tomatoes do their thing and get to know each other.
You can also try a bunch of variations of the same recipe, like omit the tomatoes and make it a 100% Onion Chutney. While this tastes great too, it means you need to peel and chop more onions to serve the same number of people and let’s face it, chopping a tomato is way easier. And anyway, this chutney is as tasty, if not more, than the plain Onion Chutney.
Onion Tomato Chutney Recipe
Ingredients
- 2 large onions sliced
- 1 ripe tomato cubed
- 2-3 dry red chillies adjust to taste
- 1 large clove of garlic chopped
- 1/4 tsp of hing perungaayam, asafoetida
- Salt to taste
- 2 tsp of oil
Instructions
- Heat the oil and add the sliced onions. Fry until light golden brown and soft. Add the red chillies, garlic, and hing and fry for a while longer until the garlic doesn't smell raw anymore.
- Add the chopped tomato and salt. Mix well and cook until the tomatoes turn soft and the mixture is moist. Remove from the stove and set aside to cool.
- Grind without adding water to a smooth paste.
Notes
- Use some tamarind if the tomato is not very sour
- You can make this chutney with just onions and omit the tomatoes
- Add red chilli powder instead of dry red chillies, works well either way
How to Make Onion Tomato Chutney Step by Step
1. Heat the oil and add the sliced onions. Fry until light golden brown and soft. Add the red chillies, garlic, and hing and fry for a while longer until the garlic doesn’t smell raw anymore.
2. Add the chopped tomato and salt. Mix well and cook until the tomatoes turn soft and the mixture is moist. Remove from the stove and set aside to cool.
3. Grind without adding water to a smooth paste.
Done! Your Onion Tomato Chutney is now ready to serve. You can temper it in some oil+mustard seeds but why bother. This chutney tastes delicious as it is without any spices or extra oil. Once you’ve tried this chutney with rava idli, there’s really no going back to other chutneys.
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| Onion Tomato Chutney with Soft Idlis |
I’m a bachelor living in the US, coconuts are expensive here, so was looking for a recipe without them. I tried this exactly as you had told, it was very simple and it came out very well. Thank you, mam 🙂
glad you liked it!
Love ur recipes and clear instructions ! Well done!
thanks Michelle!
Hi there, I’m a beginner in the kitchen and your new fan! Love that your instructions are crisp and well supplemented with photos. I’m going to be referring to your blog quite frequently. 🙂
thank you!
Oh, I’ve been searching for this recipe for ages. A friend just made this recipe for breakfast and oh, this tastes exactly like what I’d be served in the small dosa places in Chennai. Yum!
thank you mimi 🙂
Hi nags ,
I tried this chutney and posted in my blog too. It was delicious. Thanks 🙂 Here is the link
http://www.chitrasfoodbook.com/2013/04/onion-tomato-chutney-recipe-for-idli.html
My favorite Indian place makes onion chutney to die for. Sometimes I ask for an extra container and take it home because honestly it's a condiment that I use on almost EVERYTHING. It's just as amazing with meat and fish as it is with rice and bread. I also love eating it with sliced avocado! Sooooo good. I knew the recipe had to be simple but I knew there was a spice or two I was ignorant of – now I know. The only difference is my local restaurant puts a little cilantro in it but I'm sure this is the base recipe! Thanks, can't wait to try it tomorrow after I go to the supermarket.
i love your recipe.its so simple and easy to prepare.thanks a lot
I have recently started food blogging.
anjalisfoodkaleidoscope
thats my blog.I would really appreciate views form talented food bloggers like you. Love all your recipes and the photographs are too good.Infact you have inspired me a lot to improve my snaps.Thank you