Quick and Easy Onion Tomato Chutney for Dosa and Idli
I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Onion Tomato Chutney
Secret Ingredient: Cashew Nuts!
Tangy and sweet, onion tomato chutney is made by sauteing fresh onions and tomatoes and then combining them with cashew nuts, jaggery, and spices. The cashew nuts add a wonderful richness, but unlike similar chutneys, this one doesn't include coconut.
Onions are low in calories, nutrient-dense, and high in vitamins and minerals. Eating them daily has many health benefits, not to mention the fact that they make foods more flavorful.
Tomatoes have many health benefits as well; they are rich in antioxidants and are a good source of folates, potassium, and vitamins C and K. They impart a tangy flavor to foods.
Serve onion tomato chutney with idli, dosa, steamed rice, etc. This chutney is a delightful side dish for any meal.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
5 min | 10 min | 15 min | 4 servings |
Ingredients
For the chutney:
- 1 small cup onion slices
- 2 medium cups chopped tomatoes
- 1/2 small cup broken cashew nuts
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 3-4 dry red chilies, hot and less-hot variety mixed
- 1 teaspoon jaggery powder
- 1/2 teaspoon tamarind pulp, or a small piece of tamarind soaked in water for 15 minutes
- 1 1/2 teaspoons oil
- 3/4 teaspoon salt, or to taste
For the tempering:
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (white lentils)
- 1 1/2 teaspoons oil
- A few curry leaves
- Pinch asafoetida (hing powder), optional, it gives nice flavor
Instructions
- Heat some oil in a deep-bottomed pan.
- Add cumin seeds, coriander seeds, and broken red chilies to the pan. Saute the mixture for a few seconds.
- Add chopped onions. Saute until the onions become pinkish.
- Add chopped tomatoes and the broken cashew nuts. Saute until the tomatoes become a little mushy.
- Add jaggery powder and tamarind pulp (or soaked tamarind). Mix well. Turn off the heat and allow the mixture to cool completely.
- Add the mixture to a mixer jar. Add salt. Grind, adding water as needed, to get a smooth paste.
- Transfer it to a serving bowl.
- Make the tempering: Add some oil to a small pan and turn on the heat. Throw in mustard seeds and let them crackle.
- Add the white lentils and curry leaves. Saute the mixture for a few seconds or until the lentils become golden brown.
- Add asafoetida powder. Mix well.
- Turn off the heat. Transfer it to the bowl containing the onion tomato chutney. Mix well.
- Your favorite onion tomato chutney is ready to serve! Serve it with dosa, idli, or steamed rice. Enjoy!
Photo Guide
Step one: Saute cumin seeds, coriander seeds, and red chilies in some oil. Add chopped onions. Saute the mixture until the onions become pinkish.
Step two: Add tomatoes and cashew nut pieces.
Saute the mixture on medium heat until the tomatoes become a little bit mushy.
Add jaggery powder and tamarind pulp or soaked tamarind. Mix well.
Step three: Turn off the heat and transfer the mixture to a mixer jar. Allow it to cool down.
Once it becomes completely cool, add salt. Grind, adding water, to get a smooth paste. Transfer it to a serving bowl.
Step four: Make the tempering as per instructions. Add it to the chutney. Mix well.
Your favorite onion tomato chutney is ready to serve! Enjoy eating it with dosa, idli, or steamed rice.
Comments
ShailaSheshadri (author) from Bengaluru on August 25, 2020:
Thanks a lot. This chutney is popular in India. I am pleased with your inspiring comments.
Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on August 25, 2020:
We make this chutney. It is my favouritre. Your recipe is much more elaborate.
