Red Tomato-Onion Chutney Recipe

Updated on May 10, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Spicy red chutney
Spicy red chutney

Red Chutney

In South India, breakfast is incomplete without chutneys. A very traditional type of chutney, often served with idlis, dosas, and vadas, is tomato-onion chutney, or red chutney. This chutney is characterized by the deep flavors of onion, ginger, and garlic, and it gives a spicy twist to the regular white coconut chutney. It is very easy to make and doesn't take much time, either.

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: 2 servings

Ingredients

  • 1 onion, roughly chopped or cubed
  • 1 tomato, roughly chopped
  • 4-5 cloves garlic, peeled
  • 1 inch ginger
  • 1 guntur red chili, or to taste
  • 1 byadagi red chili, or to taste
  • 1 teaspoon coconut oil, or any other vegetable oil
  • 1-2 tablespoons fried gram
  • 1/4 cup fresh coconut, grated
  • Salt, to taste
  • small piece tamarind, deseeded
  • 1/4 teaspoon sugar (or jaggery)
  • 3-4 teaspoons water, or as needed
  • 1/2 teaspoon mustard seeds

Instructions

  1. Roughly chop the onion, tomatoes, and ginger. Peel the garlic. Set aside.
  2. In a pan, heat the coconut oil. Add mustard seeds and let them splutter.
  3. Add the red chilies (I used two types of red chilies here, one type called byadagi red chili for the color and other type called guntur red chili for the spicy kick). Fry over low flame till the chilies become crisp (but take care not to burn them).
  4. Add the onion and fry till translucent.
  5. Add the tomatoes and fry till tender. Switch off the flame and let it cool down.
  6. In a mixer jar, add the grated coconut, fried gram, ginger, garlic, and the cooled-down fried tomato-onion-red chili mixture.
  7. Add the sugar and salt.
  8. Add a very small amount of water and grind to get a smooth paste. Transfer to the bowl.
  9. In a pan heat 1/2 teaspoon of oil, add mustard seeds, and let them splutter. Add fresh curry leaves.
  10. Pour the tempering over the chutney.
  11. Serve the chutney with idli, dosa, or vada.

Photo Guide

Roughly chop the onion, tomato, and ginger. Peel the garlic and keep them ready.
Roughly chop the onion, tomato, and ginger. Peel the garlic and keep them ready.
In a pan, heat the oil and splutter the mustard seeds.
In a pan, heat the oil and splutter the mustard seeds.
Add red chilies. I used guntur (spicy type) and byadagi (to give color). You can increase the quantity of chilies to make it more spicy. Fry over low flame till they become crisp.
Add red chilies. I used guntur (spicy type) and byadagi (to give color). You can increase the quantity of chilies to make it more spicy. Fry over low flame till they become crisp.
Add the onion and fry till translucent.
Add the onion and fry till translucent.
Add the tomato and fry till slightly tender. Allow them to cool down.
Add the tomato and fry till slightly tender. Allow them to cool down.
Grate 1/4 cup of fresh coconut (or use store-bought).
Grate 1/4 cup of fresh coconut (or use store-bought).
Transfer the grated coconut to a mixer jar. Add the fried gram, ginger, and garlic.
Transfer the grated coconut to a mixer jar. Add the fried gram, ginger, and garlic.
Add the cooled-down fried mixture.
Add the cooled-down fried mixture.
Add salt, sugar, and 3-4 teaspoons of water.
Add salt, sugar, and 3-4 teaspoons of water.
Grind to get a smooth paste (if required, add some more water while grinding).
Grind to get a smooth paste (if required, add some more water while grinding).
Transfer the chutney to a bowl.
Transfer the chutney to a bowl.
In a pan, heat oil, splutter the mustard seeds, and fry some fresh curry leaves.
In a pan, heat oil, splutter the mustard seeds, and fry some fresh curry leaves.
Pour this seasoning over the chutney and serve it with idli, dosa, or vada.
Pour this seasoning over the chutney and serve it with idli, dosa, or vada.

Notes

  • If you don't have roasted chana dal handy, you can fry regular chana dal till brown.
  • You can increase or decrease the number of red chilies as per your prefered level of spice and color.
  • If you don't like the raw smell of garlic, you may saute them with onion before using.
  • Don't add too much water while grinding. You don't want the chutney to be too watery.
  • You can store this in the refrigerator for 2-3 days.
  • Byadagi red chilies gives a fantastic red color to the chutney.
  • You can replace sugar with jaggery.
  • This chutney tastes great when prepared spicy.

Nutrition Facts
Serving size: 1
Calories 220
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 3 g15%
Carbohydrates 31 g10%
Sugar 16 g
Fiber 7 g28%
Protein 7 g14%
Sodium 790 mg33%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 2 ratings of Red Chutney

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      2 months ago from Bengaluru

      Thank you. Give it a try and enjoy.

    • Pamela99 profile image

      Pamela Oglesby 

      2 months ago from Sunny Florida

      Your recipe along with your excellent picture make his chutney look wonderful. Thank you for sharing this recipe.

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