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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 minutes
Cook Time 10 minutes
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.