Tomato onion chutney is a savory-sweet blend that combines the bold, vibrant flavors of ripe tomatoes and onions. Whether you spread it on toast, serve it alongside savory snacks, or use it to uplift main courses, this red tomato chutney promises to add a touch of magic to every bite.
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About tomato chutney with onion
Tomato and onion chutney is a traditional favorite in Indian cuisine but has gained popularity worldwide due to its unique flavor profile. It is an exciting addition to meals because of a mix of spicy, tangy, and mildly sweet flavors that complement most of the dishes.
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Why you'll❤️tomato onion chutney
- This recipe is quick, easy, and uses ingredients that almost every kitchen already has!
- A delicious, flavourful combination of tomato and onion makes this chutney vibrant.
- Versatile, as it can be served with many dishes.
- Stores well in the fridge, ensuring you have a ready-to-use condiment for several days.
Ingredients
Tomatoes: The main ingredient that makes the chutney base with its characteristic taste and texture. Choose ripe, red tomatoes for a naturally sweet and tangy flavor.
Onion: Red or white, finely chopped or sliced. It adds sweetness and depth to the chutney. Sautéing them enhances their natural sugars.
Garlic: Fresh is the best, whether minced, crushed, or chopped. It adds a bold, aromatic flavour that balances the tanginess of the chutney.
Pepper: Optional- just to impart a sweet and earthy taste.
Oil: For sautéing onions and garlic. Any cooking oil goes well.
Cumin seeds: Aids digestion. Use cumin powder if seeds are unavailable.
Lemon juice: Acts as a mild preservative.
Seasoning: Salt, black salt, sugar, and chaat masala.
See the recipe card for quantities.
How to make tomato chutney with onion?
To make a tomato onion chutney recipe, follow these easy steps:
Start by washing and chopping the garlic, onion, bell pepper, chilies, and tomatoes. Heat the oil in a pan. Once hot, drop in cumin seeds and let them splutter.
Add the chopped garlic to the pan and sauté until it turns slightly brown. Then, add the chopped onion. Cook until the raw smell disappears, about 2-3 minutes.
Before adding tomatoes, stir in a bell pepper for an additional flavor to the chutney. It is a completely optional step. Then, add chopped tomatoes and green chilies. Cook tomatoes for 5-8 minutes, stirring occasionally, until soft and mushy.
Stir in the sugar (optional), salt, chaat masala, and lemon juice. Mix everything thoroughly and cook for another 5-8 minutes until the moisture evaporates completely.
Taste and adjust the salt, sugar, or spices if needed. Let it cool slightly, then transfer to a serving bowl.
Serving Suggestions
- This chutney is excellent paired with flatbreads such as aloo paneer paratha, egg paratha, or plain chapati/roti.
- Red tomato onion chutney goes well with almost every South Indian staple like dosa, idli, uttapam, and vada.
- It's a perfect dip for bread rolls, pakoras, samosas, onion rings, egg bites, cheese sticks, fries, air-fried vegetables, and grilled meat.
- Use as a spread for sandwiches, toasts, burgers, wraps, and rolls.
- Serving alongside rice dishes like Bombay biryani, lemon rice, tamarind rice, kichadi (rice cooked with lentils), or plain rice or steamed cumin rice enhances the dish with flavor and aroma.
Storage
If storing, allow the tomato red chutney to cool completely and refrigerate in an airtight container for up to 2 weeks, or freeze it in portions for longer storage.
FAQs
Absolutely! The chutney tastes great on its own, but cumin seeds add an extra layer of flavor by releasing a rich aroma while tempering in the oil that enhances the sensory appeal of the chutney. Cumin seeds are also known for their digestive properties. They stimulate the secretion of digestive enzymes, which aid digestion and reduce bloating, making the chutney gut-friendly.
Yes, it is 100% freezer-friendly. The best is to freeze tomato and onion chutney in portioned containers for up to a month. Thaw before use and use as needed.
Tips
- Use ripe and juicy tomatoes for a rich flavor and vibrant color.
- Add onions less than tomatoes for balanced sweetness and acidity.
- If cumin seeds are unavailable, use cumin powder as a substitute.
- Avoid using a blender; instead, chop tomatoes for better texture and taste.
- Cook the tomatoes thoroughly to allow them to break down completely to release their natural sweetness.
- If you plan to freeze the chutney, completely dry it before storing it.
More Indian deliciousness
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Recipe
Tomato Onion Chutney
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Ingredients
- 5 Tomatoes
- 1 Onion
- 4-5 Green Chillies
- ½ Bell pepper
- 4-5 cloves Garlic
- 2 tablespoon Oil
- ½ teaspoon Cumin seeds
- ½ teaspoon Salt
- ½ teaspoon Black salt
- 1 teaspoon Lemon juice
- ½ teaspoon Sugar
- ½ teaspoon Chaat masala
Instructions
- Finely chop onions, tomatoes, chilies, bell pepper, and garlic after thorough washing.
- Turn cumin seeds aromatic in hot oil. Fry garlic and onion.
- Next, stir in bell pepper. Slightly fry it.
- Add chopped tomatoes and green chilies. Cook them for about 5-8 minutes.
- Stir in sugar, salt, lemon juice, and chaat masala.
- Cook for some more time until the chutney consistency is thick and dry.
- Cool down before serving!
- Red tomato onion chutney is ready to serve.
Video
Notes
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- Choose ripe, juicy tomatoes to achieve a rich flavor and vibrant color.
- Add fewer onions than tomatoes to maintain a balanced sweetness and acidity.
- If you don't have cumin seeds, you can substitute them with cumin powder.
- Skip the blender — finely chop the tomatoes instead for better texture and enhanced taste.
- Make sure to cook the tomatoes thoroughly so they break down completely and release their natural sweetness.
- If you plan to freeze the chutney, ensure it’s fully cooked and dried before storing.
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Nutrition
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