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How to Make Tomato Onion Chutney Without Using Coconut

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Sweet and spicy tomato onion chutney

Sweet and spicy tomato onion chutney

Sweet and Spicy Side Dish

Tomato onion chutney is unique among chutneys because it doesn't include coconut. Sweet, spicy, and tangy flavors come from tamarind, tomatoes, jaggery, and red chilies. Finished with sauteed mustard seeds, white lentils, curry leaves, ginger, and garlic, this chutney becomes an aromatic and delicious accompaniment to many meals.

You can make this chutney in under 20 minutes, and it pairs well with cooked rice, dosa, and idli.

Tomato onion chutney served with uttappa

Tomato onion chutney served with uttappa

Cook Time

Prep timeCook timeReady inYields

8 min

10 min

18 min

3 servings

Ingredients

  • 1 tablespoon urad dal (white lentils)
  • 1 teaspoon mustard seeds
  • 6-8 curry leaves
  • 2 teaspoons oil
  • 2 dry red chilies, broken, use less spicy chilies
  • 1/4-inch ginger, chopped
  • 1/2 cup onions, sliced (I used 1/2 onion)
  • 2 tomatoes, chopped
  • 1 tablespoon jaggery, powdered
  • 1 tablespoon tamarind paste
  • 1/4 teaspoon red chili powder
  • 1 teaspoon salt, or to taste

Instructions

  1. Heat oil in a deep-bottomed pan. Add mustard seeds and allow them to crackle. Add white lentils, curry leaves, and broken red chilies. Saute over low heat until the lentils become golden brown.
  2. Throw in the ginger and onions. Increase the flame a little. Saute for 30 seconds; then add the tomatoes. Continue to saute for 3 or 4 minutes.
  3. Add powdered jaggery, tamarind paste, and salt. Mix well. Allow the jaggery to melt. Cook until the mixture comes to a gentle boil.
  4. Add red chili powder and mix well. Turn off the heat. Set aside to cool.
  5. When the mixture becomes cold, add it to a mixer and grind to get a smooth sauce.
  6. Transfer the chutney to a serving bowl. Serve with cooked rice, dosa, idli, etc. Enjoy!

Read More From Delishably

Photo Guide

Step one: Heat oil in a deep-bottomed pan. Add the mustard seeds and allow them to crackle. Add white lentils, curry leaves, and red chilies. Saute until the lentils become golden brown.

Step one: Heat oil in a deep-bottomed pan. Add the mustard seeds and allow them to crackle. Add white lentils, curry leaves, and red chilies. Saute until the lentils become golden brown.

Step two: Throw in chopped ginger and onions. Increase the heat. Saute for 30 seconds.

Step two: Throw in chopped ginger and onions. Increase the heat. Saute for 30 seconds.

Throw in the tomatoes.

Throw in the tomatoes.

Continue to saute for 3-4 minutes.

Continue to saute for 3-4 minutes.

Step three: Add jaggery powder, tamarind paste, and salt. Cook until the jaggery melts and the mixture comes to a gentle boil.

Step three: Add jaggery powder, tamarind paste, and salt. Cook until the jaggery melts and the mixture comes to a gentle boil.

Add red chili powder and mix well. Turn off the heat.

Add red chili powder and mix well. Turn off the heat.

Allow the mixture to cool down.

Allow the mixture to cool down.

Step four: Add the mixture to a mixer. Grind to get a smooth sauce. Transfer it to a bowl.

Step four: Add the mixture to a mixer. Grind to get a smooth sauce. Transfer it to a bowl.

Serve with dosa, idli, or cooked rice. Enjoy the taste!

Serve with dosa, idli, or cooked rice. Enjoy the taste!

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