Tangy Tomato chutney recipe (with small onion)

If you want to prepare a tangy chutney for your breakfast or dinner, this tomato chutney is a great choice.

Tomato chutney is tangy and is very tasty. The addition of small onions is totally optional. If you are in a hurry you can exclude the small onions.

I usually try to include small onions as much as I can in my cooking because they are very health.

I even make an onion chutney where the main ingredient is small onions (ha!). I’ve discussed about the health benefits of small onions in this post.

For the tomatoes, I’ve used country tomatoes (home grown).

But any type of tomatoes will do. Tomato is rich in vitamin C and is loaded with nutrients and dietary fibre.

So this tomato chutney recipe is not only tasty but is also very healthy.

Tomato chutney recipe

Main Ingredients

• Juicy tomatoes – 5-7
• Pearl onions/Small onions – 10-15
• Red chilli powder – 1.5 tbsp
• Salt – to taste

To temper

• Urad dal – 1/2 tbsp
• Mustard seeds – 1/2 tbsp
• Curry leaves – 2 Sprigs
• Oil – 1/2 tbsp

Tomato chutney preparation

Peel the small onions and keep them ready. I’ve shared how to easily peel small onions in the onion chutney recipe post.

Roughly chop the tomatoes. First, grind the small onions in a mixer or a hand blender.

If you put both onions and tomatoes together, the tomatoes will juice up first and the onions won’t be ground. They will remain in full form no matter how long you grind.

So first grind the onions. And then add tomatoes, and grind them too.

In a kadai, heat the oil and add urad dal. Once it changes color, add mustard seeds and let them splutter. Add the curry leaves.

Once the curry leaves are roasted, add the ground onion+tomato. Add the chilli powder and salt and mix well. Check for salt and chilli powder and add more if needed.

Cook in high flame for 10 minutes and then simmer for another 10 minutes. When all the tomato juice is gone and when the oil separates, the chutney is ready.

Switch off the flame and let the chutney cool for a while. Serve with hot idlies or dosas.