Tomato Onion Chutney | Thakkali Chammanthi

Tomato Onion Chutney or Onion Tomato Chutney, whatever name you call, is commonly prepared along with coconut chutney as a side dish for dosa or idli. Coconut chutney can be optional for us but not this one. This recipe doesn’t make use of coconut and thus has a longer shelf life. It will stay fresh refrigerated for up to a week, regardless if there’s anything left out.

Tomato Onion Chutney is very simple, quick and super delicious. Usually, my MIL will grind all the ingredients raw and then cook. But, we like it prepared in reverse ;). Sauteing at the beginning brings out the sweetness of onion and tanginess of tomato and takes much less of your time, as compared to the other way of doing it. Whenever it’s prepared at home, I never had leftovers.
This Thakkali (tomato) chutney is our family favourite. Try this out and I’m sure, it will be yours too.

Note :

You can increase or decrease the quantity of onion and tomato as per your liking.

How to make tomato onion chutney with step by step photos:

1. Heat oil in a pan. Saute onion, garlic, red chillies, salt and asafoetida till onions are translucent.
* Adding salt along with onion, helps ooze out its water and cook fast.
2. Add tomatoes and cook till its mushy. Turn off the flame and keep aside to cool down.
3. Put the mixture into a blender and grind into a smooth paste. No water is added.
4. Serve it with idli, dosa, chapati or rice.

Tomato Onion Chutney | Thakkali Chammanthi

Cuisine

Indian

Prep Time

5 minutes

Cook Time

15 minutes

Servings

2 people

INGREDIENTS

2 cups Onion or 2 nos, chopped roughly
2 cups Ripe tomatoes or 2 nos, roughly chopped
2 nos Dried red chillies
1 tbsp Garlic chopped 2-3 cloves, chopped
1 fat pinch Asafoetida / hing
3 tsp Gingelly oil
salt to taste

INSTRUCTIONS

Heat oil in a pan. Saute onion, garlic, red chillies, salt and asafoetida till onions are translucent.
* Adding salt along with onion, helps ooze out its water and cook fast.
Add tomatoes and cook till its mushy. Turn off the flame and keep aside to cool down.
Put the mixture into a blender and grind into a smooth paste. No water is added.
Serve it with idli, dosa, chapati or rice.