Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This chutney 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 favourites after Coconut chutney to serve along with the breakfast dishes. It is made with onion and tomatoes along with ingredients such as dry red chillies, fresh coriander, tamarind paste and fresh coconut which adds further flavour to this dish.
You can serve this chutney as it is or temper it with curry leaves, urad dal and hing. It enhances the taste of this chutney even more.
This chutney requires basic ingredients which are easily available at home all the time. I have used onion, fresh tomatoes, dry red chillies, fresh coriander and tamarind paste to make this chutney.
Adding coconut is optional. You can add it for a different taste. I have used Kashmiri Dry Red Chilli to make this chutney. It gives a nice colour to it, keeping the heat to low.
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.
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.
Pro Tips by Neha
I like this chutney coarse in texture and that is how it is made traditionally too.
But if you like a smooth creamy texture, go ahead and grind it even more.
You can increase or decrease the amount of chilli according to your taste.
Use fresh, ripe tomatoes to make this chutney. The red colour of the tomato shows in the final dish.
Tempering is optional. You can choose to skip it.
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 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.