Onion , Tomato chutney for Idlis and dosa

Another family favourite is this onion, tomato chutney which is so versatile and has many uses apart from being a side dish for idlis and dosas.Sometimes this chutney is also used to mix with left over white rice and eaten as a spiced rice with papads.
This is a good spread for sandwiches too.


Onions 4  medium
Tomato 1 big , some finely chopped fresh dhania leaves.
2 tbsp Gram dal/ pottukadalai or Chana dal

Red chillies 4  depends on how spicy you prefer.
2 tsp red chilli powder if you are not using dry red chillis
Pinch of asafoetida / hing
Salt to taste
Berry size tamrind ( optional )
2 tsp  of grated coconut  (optional)
Oil for seasoning 1 tsp
1/4 tsp mustard seeds
1/2 tsp udad dal
Sprigs of curry leaves
1   Chop onions and tomato into big  chunks and with a tsp of oil sauté till they turn soft and pink. Just before taking off from the stove add the dhania leaves and lightly sauté .  Add a small berry size tamrind too at this point while sauteeing  to make it soft. Also add some curry leaves while sauteeing.
Let these cool.
2. Heat a tsp of oil in a pan and roast the red chillies and Chana dal, no need to roast the gram dal if you are using gram dal, till they turn nice and golden brown, let this  cool and finally grind along with salt. Hing and coconut both items under 1 and 2 .

No need to add water while grinding. If you plan to keep this chutney for a week, do not add water but use more oil for sauteing.

Temper the chutney with mustard seeds and udad dal . Garnish with sprigs of curry leaves. Taste great with dosa / idlis.
Here i have updated my post with another variation , making tomato onion chutney two ways …do check it out , you may like it for the simplicity and taste .This video has been added recently .


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