Tomato Onion Chutney Recipe

Tomato Onion Chutney is one of my most loved chutney recipes for its flavor and versatility. Today, I’m going to tell you everything you need to know about this chutney, including how to use chutney, what’s in tomato onion chutney, and tips on how to make this delicious condiment!

What is Chutney?

Chutney is a spiced condiment frequently paired with some of the most delicious Indian dishes. Chutney is similar to a paste or sauce that can be made sweet or savory. In fact, many people are familiar with fruit chutneys, like mango, but some of the best chutneys are herb-based, like cilantro, mint, and, in this case, onion!

Originating in India over 2,000 years ago, its texture is similar to pesto or chimichurri and can be used in various ways. Chutney is usually made with sugar, vinegar, and various spices, depending on your recipe. Today, I’m going to walk you through one of my favorite chutney recipes, Tomato Onion Chutney.

What’s in Tomato Onion Chutney?

In my experience, one of the best things about Tomato Onion Chutney is the simple items used to cook it! For this recipe, you’ll need onion, tomatoes, garlic cloves, two or three Kashmiri red chilies, oil, curry leaves, mustard seeds, hing powder (asafoetida), and salt to taste. For this recipe, you can use any type of oil, but I recommend using canola oil, sunflower oil, or peanut oil for best taste.

For the recipe’s tempering portion, you’ll need some oil, mustard seeds, and curry leaves. You can also use a pinch of asafoetida (hing) if you have it on hand, but that ingredient is entirely optional. And that’s all you’ll need to make a perfect Tomato Onion Chutney!

How to Make Tomato Onion Chutney

I am a big believer in keeping “old school” recipes as close to the heart and authentic as possible, but I also don’t like spending long hours in the kitchen. So giving traditional a quick new twist is always my go-to. That’s what I did with this recipe – made it easy for you to make.

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Tomato Onion Chutney

Course Condiments

Cuisine Indian

Keyword easy chutney recipe, how to use chutney, indian chutney recipe, Onion Chutney, tomato onion chutney, what is chutney

Prep Time 2

Cook Time 10

Servings 4 people

Ingredients

1 diced onion yellow or white
2 dried chilies
1/4 tsp hing powder (asafoetida) optional
4 dried curry leaves
1 tsp black mustard seeds
2 oz tomato paste
2 oz canola oil
16 oz diced tomatoes

Instructions

Heat oil on medium/high in a medium sized pot.
Add chilies and black mustard seeds, let the seeds sputter.
Add hing powder and salt, lowering heat slightly.
Add diced onions and cook until translucent.
Add tomatoes and tomato paste and cook down until mixture thickens, or about 10 mins.
Using a hand blender, blend for 2-3 minutes. If using a food processor or blender, pulse 3-4 times until desired consistency. The chutney should be semi-chunky with pieces of onion and tomatoes still visible.
Serve at room temperature. Keep in an airtight container in the fridge for up to 1 week.

How to Use Chutney

There are many different ways to enjoy your chutney! Since chutney is so versatile, you can use it anywhere you’d normally use a condiment, including:

On your burgers or hot dogs
On sandwiches and wraps
As a dipping sauce with appetizers, like samosas
On your cheese board
On top of Chaat dishes
With rice dishes, like Biryani or Lemon Rice
With naan, bread, or toast
With dumplings or empanadas
With dosa

You can also use chutney as a marinade for your chicken, beef, or fish for a punch of your favorite chutney flavor. There are truly endless ways to eat chutney, which is why I love making it for my family.

Tips for Making Tomato Onion Chutney

While making tomato onion chutney is a relatively easy process, there are a few areas to pay special attention to. To enjoy the perfect tomato onion chutney, there are a few things to consider:

Make sure to keep a low flame when necessary so as not to burn your ingredients to avoid a bitter flavor in your chutney.
When salting your chutney, always start with a small amount and taste to avoid over-salt your mixture.
If you’re not planning on eating your chutney immediately, make sure to have canning jars or jam jars to preserve your creation.
Don’t limit yourself to only one or two ways to eat your chutney! Explore pairing it with different foods and have fun with it.