Spicy Tomato Onion Chutney Recipe (Perfect for Dosa and Idli)
Spicy Tomato Onion Chutney is a simple, delicious, and nutritious accompaniment to South Indian favorites like Idli, Dosa, and Uttapams. This quick condiment recipe comes together in just 15 minutes and adds a bold, tangy flavor to any meal. Whether you're serving it for breakfast, lunch, or dinner, this tomato chutney for dosa is a must-try!
Servings 4 people
Calories 143.79kcal
Equipment
Ingredients
- 1 teaspoon oil
- 5 cloves garlic
- 4 cloves
- 3 dried red chillies
- ⅓ cup almonds
- 1 cup roughly chopped onion
- 3 tomatoes
- 1 tablespoon tamarind pulp or paste
- salt
- 1 tablespoon cilantro, chopped
For tempering
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 tablespoon cilantro, chopped
Instructions
- Heat oil in a pan over medium heat. Add chopped garlic, cloves, almonds, and dried red chilies. Sauté for 2–3 minutes until fragrant and lightly golden. Tip - Roughly chop the almonds first. This will make the grinding easy. You can also soak them in hot water for 15 minutes and then add to the pan.
- Add roughly chopped onions and continue to sauté for another 2–3 minutes until they soften.
- Stir in the chopped tomatoes and salt. Cook for 2–3 minutes, or until the tomatoes turn soft and pulpy.
- Turn off the heat and let the mixture cool completely. This step is important before grinding.
- Transfer the mixture to a blender jar. Add tamarind paste, a little more salt if needed, and fresh cilantro.
- Blend into a smooth paste. There's no need to add water while grinding. Ensure it has a creamy, lump-free consistency.
- Transfer the blended South Indian tomato chutney to a serving bowl. Taste and adjust salt if required.
- In a small pan, prepare the tempering by heating oil and adding mustard seeds, urad dal, and a few chopped cilantro leaves. Let it sizzle and pour the tempering over the chutney.
- Serve this flavorful tomato chutney for dosa, idli, uttapam, or any South Indian dish of your choice!
Notes
No almonds? Swap them with peanuts for a slightly different nutty flavor. Fry some fresh curry leaves in the tempering for an authentic South Indian touch. No tamarind pulp? Replace it with a splash of lemon juice or vinegar for tanginess. The texture of your condiment is a personal choice. Keep it thick for a spread-like dip or add a little water to thin it for easier pairing with dosa, idli, or uttapam.
Nutrition
Serving: 2tablespoon | Calories: 143.79kcal | Carbohydrates: 14.86g | Protein: 4.68g | Fat: 8.55g | Saturated Fat: 0.68g | Polyunsaturated Fat: 2.23g | Monounsaturated Fat: 5.25g | Trans Fat: 0.01g | Sodium: 9.25mg | Potassium: 420.17mg | Fiber: 4.08g | Sugar: 6.44g | Vitamin A: 884.34IU | Vitamin C: 17.18mg | Calcium: 64.53mg | Iron: 1.17mg