Onion Tomato Chutney Recipe
Onion tomato chutney to accompany Indian breakfasts like idli, dosa, pongal.
Onion tomato chutney to accompany Indian breakfasts like idli, dosa, pongal.
- 2 medium onions
- 1 tsp oil
- 1/4 tsp cumin
- salt as needed
- pinch of hing
- 1 sprig curry leaves
- 1/4 tsp mustard
- 3 to matoes(adjust to suit your taste)
- 3 to 5 red chilies
- 1 tbsp. chana dal / senaga pappu
- 1/2 tbsp. urad dal / minapa pappu
- 1/2 clove chopped
- â½ tsp. jeera
- tamarind paste or lemon juice as needed (optional
- pinch of turmeric or as needed
- 1 tsp.oil
- 1/4 tsp urad dal
- 1 broken red chili
- Carbohydrate 7.05025166666667 g
- Cholesterol 0 mg
- Fat 6.11036125 g
- Fiber 1.26960420143604 g
- Protein 0.861292083333333 g
- Saturated Fat 0.810198125 g
- Serving Size 1 1 Serving (81g)
- Sodium 59.5868333333333 mg
- Sugar 5.78064746523062 g
- Trans Fat 0.3124665 g
- Calories 84 calories
Step-by-step
- Dry roast dals till golden. Add cumin to the pan and set aside to cool.
- Add oil to the pan, fry red chilies till crisp. You can set them aside with the dal or can keep them in the pan.
- Add onions and lightly fry. You can add garlic now. Just for 2 to 3 minutes on a medium to high flame to bring out the aroma. Set these aside or keep them in the pan.
- Add chopped tomatoes and sprinkle turmeric and salt. Fry till the tomatoes turn mushy and soft. Cool this as well.
- Add dal, cumin and red chilies to a blender. Make a fine powder. Add garlic, onions and tomatoes. Blend well to a smooth chutney. We don't need to add water.
- Heat oil in the pan, add cumin, mustard, urad dal. When the dal turns golden, add curry leaves and red chilies. Fry till the leaves turn crisp. Add hing.
- Add onion tomato chutney to the pan and mix. Serve with idli, dosa and pesarratu.
When are the tomatoes actually finished cooking down, and how can you tell without relying strictly on a timer? Achieving the right consistency depends entirely on water evaporation and cellular breakdown within the fruit, transforming firm chunks into a soft, mushy base that blends smoothly without added liquid. Cooking the aromatics and tomatoes requires moderate heat to drive off moisture rapidly while preventing scorching on the bottom of the pan.
Judging Doneness and Texture
Dry roasting the chana dal and urad dal requires continuous movement in a dry skillet over medium-low heat until each grain turns uniformly golden brown, releasing a nutty aroma within approximately three to four minutes. When frying the onions, limit the heat exposure to two or three minutes on medium-high to soften the tissues and eliminate harsh raw sulfur notes without browning them completely. Tomatoes are fully cooked when their cellular walls collapse entirely and free liquid evaporates, leaving a thick pulp that yields readily to the back of a spoon. Grinding the roasted dals into a fine powder before introducing the wet ingredients ensures a uniform, grit-free emulsion.
- If the chutney separates after refrigeration, whisk it briefly over low heat to re-emulsify the fats and oils.
- Store the finished condiment in an airtight glass container in the refrigerator for up to four days.
- Freeze portions in sealed containers for up to two months, thawing overnight in the refrigerator before use.
