Tomato Onion Chutney (Without Coconut)

I think I’ve told you before also, cooking on a daily basis is more difficult than cooking for a special occasion. I know, that sounds strange. Usually, when cooking everyday food, you’ve to consider many factors like taste, nutrition, time, budget etc; You cannot be extravagant on a daily basis, right? when we cook regularly, we tend to go with familiar things and we tend to repeat the menu, since it’s easy and less time consuming. You don’t need to give it another thought…

Idli and Dosa is a common item in most South Indian households. Though it’s a breakfast item, I’ve seen many people, including myself, having it for dinner as well. Since it’s a regular item, chances are there, to get bored easily.

However you can make it a bit interesting by trying out new side dishes to go with it. You can try new Chutney recipes instead of your regular ones or may be a new Sambar recipe. Since making Sambar is a bit time consuming process for me, I tend to do all my experiments with chutney.

I got this recipe from my friend Sinsen, who gave me this Roasted Garlic Chutney recipe as well. This is a very easy, flavourful recipe and it doesn’t have coconut. I know, not many people share my love for coconut, when it comes to daily cooking :) So, this recipe is for you guys. The roasted gram dal (pottukadala) gives a nice body to it, so you won’t miss the coconut. It goes well with Idli, Dosa, Oats Idli, Paniyaram etc; Try it out and let me know how it goes…

Btw, if you dont mind coconut, check out this Tomato Coconut Chutney, it’s one of my fav. You can also check out Roasted Cashew and Coconut Chammanthi,  Red Coconut Chutney, Thenga Chammanthi, Roasted Garlic Chutney 

Here is the recipe…

Heat oil in a pan and add pottukadala. Fry it for 1-2 mins till it starts browning. Add dry red chilli. Fry for a min…

Step 1 - Tomato Chutney
  • Save

Add sliced tomato and onion. Mix well. Cook till the onions and tomato becomes soft. You dont need to brown the onions. Remove it from gas and let it cool for 10-15 mins…

Step 2 - Tomato Chutney
  • Save

Grind together the above mixture with tamarind, salt and 1-2 tbsp water to a smooth paste…

Step 3 - Tomato Chutney
  • Save
  • Save

Tomato Chutney (Without Coconut)

Print Pin
Servings: 2 -3
Author: Maria Jose Martin

Ingredients

  • 1 medium Tomato (sliced)
  • 1 medium Onion (sliced)
  • 1.5 tbsp Pottukadala (roasted gram dal)
  • 2 Dry red chilli
  • a small piece Tamarind
  • Salt
  • Oil (I used sunflower oil)

Instructions

  • Heat oil in a pan and add pottukadala. Fry it for 1-2 mins. Add dry red chilli. Fry for a min. Add sliced tomato and onion. Mix well. Cook till the onions and tomato becomes soft. You dont need to brown the onions. Remove it from gas and let it cool for 10-15 mins.
  • Grind together the above mixture with tamarind, salt and 1-2 tbsp water to a smooth paste. Serve with Idli, Dosa, Oats Idli etc;

Notes

You can add a small piece of tamarind initially and add more later after doing a taste test. Sometimes the tamarind might be salty, in that case, be careful while you add salt to the chutney. This chutney has a thick consistency, so it's better not to add more than 2 tbsp water while grinding.

 

SHARE MariasMenu with your friends and family! Leave a great comment for others or ask a question below...
I really want MariasMenu to be an enjoyable and fun place. You can share your experience related to a recipe or give your suggestions or feedback. But remember, if you spam, be offensive, or just plain rude – I will delete those comments. Think of it as going to a friend’s house, wouldn’t you respect that friend?
  • congrats on you tube h of Maria receipe. I love cooking and used to do lot of North Indian style cooking but now I try Kerala style cooking some learnt from my mom and some from your site. I will try this chutney and I fully agree that at times idli dosa tastes boring if there is no change in the chutney.

  • >
    213 Shares
    Share via
    Copy link