Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This is very easy to make and keep well in the refrigerator for a few days. Here is how to make this chutney recipe for dosa idli.
About This Recipe
This Tomato Onion Chutney belongs to the Andhra region of South India and is one of my favorites after Coconut chutney to serve along with the breakfast dishes.
The key ingredients used in this chutney are onion and tomatoes. They are further flavored with some more ingredients along with tamarind paste and fresh coconut. While coconut adds a South Indian touch to this chutney, tamarind gives it that slightly tangy taste, making it even better.
To enhance the flavor, even more, it is tempered with curry leaves, urad dal, and hing. Tempering is optional, but I would recommend it as it just takes the taste to another level.
So, if you are looking for a different South Indian chutney for your breakfast recipes such as Dosa, Idli, Uttapam, Paniyaram or even Upma, you should give this one a try.
This Tomato Onion Chutney is,
- Easy to make
- A great accompaniment to Dosa & Idli
- A delicious alternative to coconut chutney
This chutney requires basic ingredients which are easily available at home all the time. I have used onion, fresh tomatoes, dry red chilies, fresh coriander, and tamarind paste to make this chutney.
Adding coconut is optional. You can add it to a different taste. I have used Kashmiri Dry Red Chilli to make this chutney. It gives a nice color to it, keeping the heat to low.
Also, tamarind adds a nice tangy taste, that makes all the difference. So do not skip on this one.
I like to temper my chutney with urad dal, hing, and curry leaves. You can skip to temper the chutney as well. This idli dosa chutney recipe anyways tastes delicious.
Step By Step Recipe
Heat 1 tbsp oil in a pan.
Once the oil is hot, add onion and tomato. Saute for 5-6 minutes.
Add fresh coriander, tamarind and dry red chillies and cook for another 3-4 minutes. Remove the pan from heat.
Add the mixture in a grinder along with hing and salt and grind to make a smooth chutney.
Add little water if required.
Heat oil for tempering in a pan. Once the oil is hot, add urad dal, mustard seeds and curry leaves and fry until dal turns golden brown.
Pour the tempering over the chutney. Serve with idli or dosa.
Frequently Asked Questions
You can skip adding hing in the Tadka, to make it gluten free.
Roasting of Tomatoes with other ingredients adds a nice flavor in this dish, which raw tomatoes won’t give. So, I will highly recommend you to cook the tomatoes for making this chutney.
You can also have it with Dal/Sambar Rice or even Plain Ghee Rice.
This chutney stays good in the refrigerator for about 2 to 3 days in an airtight container. If you skip adding coconut, it can stay up to a week.
With Pudina – You can add some fresh mint leaves in this chutney to make Pudina Onion Tomato Chutney.
With Curry Leaves – Add some curry to make a nice variation.
Kerala Style – Cook the chutney is coconut oil instead of regular oil to make it in Kerala style.
With Peanuts – Make this chutney with peanuts for a variation. Roast the peanuts in little oil before adding in the chutney.
With Chana Dal – Just like peanuts, you can roast some Chana Dal and add in with other ingredients while grinding the chutney.
With Coriander – You can add some coriander in this chutney.
Onion Tomato Chutney Recipe
- 1 tbsp Vegetable Oil
- 2 cups Onion (Chopped)
- 2 cups Tomato
- 1/4 cup Fresh Coriander
- Tamarind (Lemon Sized Ball)
- 4-5 Dry Red Chillies
- 1/2 tsp Hing
- Salt to taste
- 2 tbsp Fresh Coconut (Grated)
- 1 tbsp Vegetable Oil
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- Heat 1 tbsp oil in a pan.
- Once the oil is hot, add onion and tomato. Saute for 3-4 minutes.
- Add fresh coriander, tamarind and dry red chillies and cook for another minute.
- Remove the pan from heat.
- Add the mixture in a grinder along with hing, salt and fresh coconut and grind to make a smooth chutney.
- Add little water if required.
- Heat oil for tempering in a pan.
- Once the oil is hot, add urad dal, mustard seeds and curry leaves and fry until dal turns golden brown.
- Pour the tempering over the chutney.
- Serve with idli or dosa.