Recipe
Onion tomato chutney: easy, tangy and full of flavour
A quick South Indian-style chutney with onion, tomato, ginger and a crisp mustard-seed tempering.
Editorially reviewed. This retained recipe has been checked for complete ingredients, clear steps, timings and servings. It is not labelled as personally kitchen-tested.
- Prep
- 10m
- Cook
- 20m
- Serves
- 1½ cups
Ingredients
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Method
- Heat 1 tablespoon oil. Fry chana dal, urad dal and dried chillies until lightly golden.
- Add onion and ginger; cook until the onion softens. Add tomatoes and salt, then cook until jammy and most liquid has cooked away.
- Cool for 10 minutes, then blend to your preferred texture with a splash of water only if needed.
- For the tempering, heat 2 teaspoons oil, pop the mustard seeds and add curry leaves. Spoon over the chutney. Serve with idli, dosa or rice.
Make it your heat level
Start with one dried chilli if you prefer a gentle chutney. The tomato should taste sweet and cooked before blending; this is what gives the chutney its rounded, less sharp flavour.