Tomato chutney with onion and garlic can be closely compared to relish or a thick sauce that is spicy and tangy. It is a great accompaniment to many Indian breakfast dishes like Dosa, Idli, Uttapam, etc. Some also enjoy it with bread and roti. Dunking a piece of any of these breakfast items in this chutney will surely bring out all the tastebuds alive. As the name suggests, this flavorsome relish is made with tomatoes, onion, garlic, and spices. They are all fried in oil and ground together to a fine paste.
This season we got many homegrown fresh tomatoes of various sizes and types Cherry, Roma, Beefsteak, and the like. I made this delicious chutney so many times with all the kinds of tomatoes we harvested. There's something about the homegrown tomatoes that gives this relish a very unique and appetizing taste. You can also make them with store-bought organic tomatoes to get a similar taste. It is simple to make this side dish. This chutney can also be made in advance and preserved in the refrigerator for about a week or more.
Why you will love this dish?
- This chutney can be had as a dip for many dishes like idli, dosa, uttapam, and rotis or as a spread in bread sandwiches.
- It is very easy to make and just needs a handful of ingredients.
- It can be made in advance and stored in the refrigerator and is handy when you need a side dish for the main dishes.
Ingredients needed for the tomato chutney
- Ripe tomatoes, the homegrown ones, are the best
- Onions, shallots, and garlic
- Dried Red chilies
- Spices like turmeric and red chili powder
- Curry leaves
- Sugar and canned tomato paste (optional)
- Vegetable oil for tempering
Tomato chutney with onion and garlic
Ingredients
- 5 medium sized tomatoes If using cherry tomatoes, use equivalent of that
- 4 large garlic pods chopped
- ½ medium sized onion finely chopped
- 4-5 shallots halved
- 1 tbsp tomato paste canned
- 2 red chillies dried
- 4 tsp Chilly powder Kashnmiri
- ¼ tsp turmeric powder
- 1 tbsp sugar
- 1 tsp salt or to taste
- 1 stalk curry leaves
- 3 tbsp vegetable oil
For Tempering
- 1 tsp mustard seeds
- 2 red chillies dried
- ¼ tsp black gram urad dal (split )
- 4-5 curry leaves
- 2 tbsp vegetable oil
Instructions
- In a thick bottomed pan, heat oil .Add mustard seeds and let them splutter.
- Add curry leaves and dried red chillies.
- Add garlic and sautee for a while.
- Add onions and shallots and fry them for about 5 minutes.
- Add turmeric powder, red chili powder, salt and sugar.Sautee fro 2 to 3 minutes.
- Add chopped tomatoes , sautee.Cook covered for about 10 minutes .
- After a while , the water will evaporate .Keep cooking till it leaves oil from the sides.
- Add in the tomato paste and mix it well.
- Cool the mixture and grind it to a fine paste.
For tempering (optional)
- Heat oil in a pan.
- Add mustard seeds and let them splutter.
- Add dried red chillies, split black gram, and curry leaves.
- Add this to the ground paste.
- Tomato chutney is ready to be served.
Nutrition
Tips to make a delicious Tomato chutney with onion and garlic
Ensure to fry the tomatoes, onion, and garlic in oil very well so that the raw taste disappears. It is preferable to fry all the ingredients until it leave oil from the sides of the pan. If you are using very small tomatoes, you can skip chopping them and fry them as is, so you can save some time. The bigger tomatoes, of course, will need to be chopped into small pieces, so they are fried well.
Adding a teaspoon of sugar is optional. The addition of sugar however enhances the taste of this dish, especially if the tomatoes are sour and even otherwise. Tomato paste addition is optional as well and you can skip it if you do not like using canned paste. I normally add the paste to get a nice bright color and an appealing look. You can also choose to skip the tempering step in the end as the ingredients for the chutney are already fried in oil.
Hope you enjoy making and savoring this simple and mouthwatering side dish. If you try this recipe, I would love to hear how it turned out in the comments below. Thanks for reading!
This worked exactly as written, thanks!
I have had sweet version of tomato churtney and have had something which is more like roasted tomato chutney with onion and mustard oil and green chilies. Love this recipe will also try this.
I am sure the sweet version with roasted tomatoes would taste awesome . Hope you like this variation as well. Thank you for the comments and stopping by!
I mostly make this onion tomato chutney. The only difference is the tomato paste where I use just tomatoes. Looks lip-smacking.
We also grow a lot of tomatoes and I usually use them to make tomato passata/puree or I dry them. I agree anything made with homegrown tomatoes tastes wonderful. I've never made tomato chutney but I'd love to try it!
The color of this chutney is amazing and I love all the spices you added. This looks perfect for dipping a hearty bread into.