Tomato Chutney/ Sweet & sour tomato onions chutney

Hello, looking for sweet & sour tomato chutney recipe!? This is the right one. It makes a good combination to rice based breakfast, chapathi or even with rice. It can be stored for 2-3 days in refrigerator.

Tomato Chutney

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3-4
Tomatoes – 3
Onions – 1
Garlic cloves – 3
Dry red chillis – 2, adjust to taste. You can also use red chilli powder instead.
Grated coconut – 2 tbsp
Salt – to taste
Jaggery (powder/ grated) – ½ tsp
Fenugreek seeds/ Menthe/ Methi seeds – ¼ tsp
Cooking oil - 2 tsp
Mustard – ½ tsp
Cumin – ¼ tsp
Asafoetida/ hing – 1 pinch
Curry leaves – 4-5 leaves

  • Wash & chop tomatoes roughly
  • Peel garlic, keep aside.
  • Peel onions, wash & chop roughly.
  • Now, heat 1 tsp oil in a pan. Add dry red chillis (if using) & fenugreek/ methi seeds, saute for a while until it releases fried aroma. Add garlic and fry for few seconds.
  • Add chopped onions, fry until transparent.
  • Add chopped tomatoes and fry until water content is evaporated and tomatoes cooked well.
  • Add grated coconut and saute for 1-2 minutes. Add chilli powder (if using it) and switch off the stove.
  • Allow fried ingredients to cool.
  • On cooling, take them in a mixer jar, add salt, jaggery powder and grind to make smooth chutney.
  • Transfer to a serving bowl.
  • Prepare a seasoning of oil, mustard, cumin, asafoetida and curry leaves. On spluttering add it to the chutney and serve with south Indian breakfast items like dosa/ Idli or even with chapathi.
Sweet & sour tomato onions chutney

  • You can add little tamarind if you like tangy taste.
  • Jaggery can be adjusted to the taste.
  • Ripe or half ripe tomatoes can be used here.
Tomato Onions Chutney