Tomato Onion Chutney recipe with video. A spicy and tangy chutney that is served as a side dish with idli, dosa and poori. It is also vegan and gluten free.
Next to coconut chutney, this tomato onion chutney (thakkali vengayaya chutney) is the most popular chutney to be served across households and eateries.
Sometimes, this chutney is also most commonly referred as “Kaara Chutney” to differentiate it quickly from the green chutney.
Tomato Onion Chutney Recipe Video:
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This chutney is a great one to make during summer time as it won’t spoil quickly unlike the coconut chutney.
We not only cook both the onion and tomatoes prior to grinding, but also cook it for a bit after grinding it.
This method of cooking the chutney twice, helps the chutney from not getting spoiled quickly in the high heat and humidity.
That’s what makes it apt for pack in lunch boxes also as they spill easily bacause of the thick consistency.
Always use country tomatoes (naatu thakkali) to get the tangy taste.
If you use hybrid toamtoes (bangalore thakkali), then you a marble sized tamarind while you are sautéing to get the same taste.
Use gingelly oil, if you do not mind the flavour for authentic taste.
Reduce or add red chilies according to your spice level.
Other chutney recipes, that tastes great when served as a side dish with idli, dosa are…
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Tomato Onion Chutney Recipe details below:
Tomato Onion Chutney
- Tomatoes - 2
- Onion - 1
- Urad dal - 2 tsp
- Whole dry red chilies - 8 to 10
- Salt - to taste
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig (optional)
- Oil - 2 tsp
- Slice both the onion and tomatoes thinly.
To make the chutney:
- Heat oil in a pan.
- When warm, add urad dal and roast till slightly changes color.
- Add dry red chilies and roast both together over low flame.
- Take not to change the color of the chilies or burn it.
- When the dal changes brown in color, add onions.
- Saute till it turns pink in color.
- Add tomatoes and saute all together over medium flame till the tomatoes turn mushy.
- Switch off stove and let it cool a bit.
- Transfer the content to a mixie jar.
- Add salt to taste and little water (¼ cup approx.) and grind to a smooth paste and set aside.
To temper the chutney:
- Heat the same pan and add oil.
- When warm, add mustard seeds and let it crackle.
- Pour the ground chutney into it.
- Add little more water to the mixie jar, rinse well and add it to the pan.
- Cook over low flame for 1 min till the chutney thickens a bit while stirring continuously to prevent splashing around.
- Switch off stove and transfer to a serving bowl.
- Spicy, tangy tomato onion chutney is ready.
- Serve this as a side dish with idli, dosa or poori.
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