Onion Tomato Chutney - Dosa red chutney!

Dosa and idli are loved by people all across India. These staples of South Indian cuisine are loved by people of all ages. However, what adds to the charm of idli and dosa are the accompaniments. One of the most loved condiments eaten with dosa and idli is the dosa red chutney. This onion and tomato chutney is tangy and spicy and can be eaten with practically anything. It is popularly called the dosa red chutney because it goes very well with dosas. But it can also be paired with idlis, parathas, lemon rice, and much more. There are several variations, but the most authentic one includes coconut. There are several different ways to make this dosa red chutney and adjustments can be made as per preferences. If children are consuming, then remove the chillies. If it is to be made spicier, then add more chillies. If a little sweetness is required, add a pinch of sugar or jaggery.

Onion Tomato Chutney Info:

Prep Time

5 Mins

Cook Time

10 Mins

Total Time

15 Mins

Cuisine

Indian

Category

Main course

Onion Tomato Chutney Ingredients (4 servings):

For the chutney:

  • Tomatoes – 2 medium, chopped finely
  • Onion – 1 medium, finely chopped
  • Coconut – 1/4 cup, grated
  • Ginger – 1-inch piece, chopped finely or grated
  • Garlic – 2 cloves, chopped
  • Tamarind paste – 2 teaspoons
  • Turmeric powder – 1 teaspoon
  • Urad dal – 1 teaspoon
  • Dried red chillies – 4, broken without the stem
  • Salt – To taste
  • Oil – 2 teaspoon

For tempering:

  • Tomatoes – 2 medium, chopped finely
  • Oil – 2 teaspoon
  • Mustard seeds – 1 teaspoon
  • Urad dal – 1/2 teaspoon
  • Dried red chillies – 2 whole
  • Curry leaves – 7 to 8

Step-by-Step Instructions:

  • Heat oil in a pan and once sufficiently hot, add the urad dal and dried red chillies and
    roast till golden brown and fragrant.
  • To this, add the ginger, garlic and onion and sauté till the onion is soft and translucent.
  • Once the onion has softened, add the tomatoes and cook till the tomatoes break down
    and become mushy.
  • To the tomato paste, add the turmeric and tamarind paste dissolved in water. Mix the
    tamarind paste well in water so that there are no lumps.
  • Once everything is mixed well, add the coconut and stir to combine.
  • Once the coconut has softened and blended into the paste, turn off the heat and cool
    the mixture thoroughly, at room temperature.
  • Transfer the mixture once cooled, to a blender. Blend to a smooth paste.
  • Add water if the mixture is too thick, to achieve the desired consistency.
  • To prepare the tempering, heat oil in a small pan.
  • Add the black mustard seeds and let it splutter.
  • Then add the urad dal, dried red chillies and curry leaves and allow it to splutter.
  • Pour this straight onto the chutney carefully.
  • Garnish with some fresh curry leaves on the top.

This chutney can be served with rice, idlis, dosa and parathas. The flavour is tangy and unique
though it is effortless to make. Pair this dosa red chutney with healthy homemade idlis and dosas.