Name: Tomato, Onion & Chilli Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 300
Cuisine: Indian
Ingredients: 8 (more or less) dry Kashmiri chillies; 2 tablespoons rapeseed oil; 1 teaspoon white urad dhal lentils; 1 small onion - finely chopped; 8 cloves garlic; 250g chopped tomatoes; Salt to taste

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Spicy Tomato & Onion Chutney is delicious with dosas and seafood.

This is a simple but tasty tomato & onion chutney that I like to serve with homemade dosas. It can be served on the side or spread over the dosas while they are cooking as I do here.

Tomato, garlic and chilli chutney — My spicy tomato & onion chutney is great with dosas and idlis!

I also like to serve this chutney with idles and papadams. It is also very good spooned over most tandoori meat and vegetables.

This delicious, light chutney can even be served with a curry. I also love it with cheese and biscuits instead of traditional pickle.

Make the recipe your own:

I like this chutney to be really spicy and add it to various dishes to spice up the heat. If you prefer a milder flavour, then only add one or two chillies or miss them out completely and you will still have a lovely flavoured chutney.

If you love this chutney recipe, you might like to try some of these...

Coriander & Coconut Chutney

Tomato Chutney

Coriander & Mint Chutney

Coconut, Tomato & Chilli Chutney

Tomato, Onion & Chilli Chutney

Spicy Coriander Chutney

Garlic Chutney

Soaking dried chillies — Soaking the chillies. 30 minutes should do the job.

Adding onions to the pan — Temper the urad dhal in the oil for about 30 seconds. Then add the onions and fry until soft and translucent.

Adding garlic to the pan — Add who garlic and fry until lightly browned.

blending the chutney — Blend this mixture with 250g chopped tomatoes.

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Yield: 300ml

Tomato, Onion & Chilli Chutney

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

8 (more or less) dry Kashmiri chillies
2 tablespoons rapeseed oil
1 teaspoon white urad dhal lentils
1 small onion - finely chopped
8 cloves garlic
250g chopped tomatoes
Salt to taste

Instructions

Soak the Kashmiri chillies in water for about 30 minutes.
Remove the chillies from the water and tear in half. Remove the seeds if you don't want your chutney to be really spicy.
Temper the urad dhal seed in the oil over medium high heat for about 30 seconds and then add the chopped onion.
When the onion becomes soft and translucent, add the cloves of garlic and fry for a further two minutes or until the garlic cloves are just beginning to turn a light brown.
Place all of this in a spice grinder with the tomatoes and grind until smooth.
Season with salt to taste.

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Comments

Simon says

January 12, 2018 at 6:53 am

Hi Dan,

Great recipes, love the book! Thanks 🙂

How long does tihs chutney keep for in the fridge?

Thanks

- Dan Toombs says
  
  January 22, 2018 at 12:08 pm
  
  Thank you very much Simon. Glad you are enjoying the book. This chutney should last in the fridge for at least a week.
  
  Thanks,
  Dan
  
S says

December 15, 2021 at 2:28 pm

If I don't have a spice grinder, can I use a food processor?

- Dan Toombs says
  
  December 16, 2021 at 5:09 pm
  
  Yes, that should work if you don't have a spice grinder.
  Thanks
  Dan