October 08, 2014

Spicy Onion Tomato Garlic Chutney


Onion Tomato garlic  Chutney is the delicious side dish for Idli, Dosa, Poori and Indian bread varieties. This Chutney can be made in large quantity and kept for a week also. This  chutney can also be used as the spread for the breads and dip for Crackers and Biscuits. I always use Shallots instead of Onions in this Chutney which gives a special flavour and mild sweetness to the Chutney. Fry any available chopped vegetable with little salt and add to boiled rice with a table spoon of this chutney and mix well to get a lunch box menu.This chutney is well suited for travel and helpful while we have guests since can be made in advance.

Ingredients for making Spicy Onion Tomato Garlic Chutney:


Peeled Shallots 1 bowl

Garlic pearls 10 (De-skinned)

Ripened Red and Firm Tomatoes 7 (chopped)

Red chillies 8 to 12


Tamarind a goose berry size

Sesame Oil 6 table spoons

Mustard seeds  for seasoning



Also see our Green Chutney, Traditional Coconut Chutney, Yellow Pumpkin Chutney and Tomato Ginger Chutney.

Method for making Spicy Onion Tomato Garlic Chutney:

Heat a heavy bottomed pan with 1 table spoon of oil. Fry the shallots, garlic and red chillies till the color of the shallots change and transfer to a bowl. 

Then heat another table spoon of oil and fry the tomatoes till they become pulpy. Let them to cool. Then grind them all together with salt and tamarind to paste. 

Heat a kadai with the remaining oil and do the seasoning with mustard seeds. 

Add the paste and keep the flame in medium. Till it thickens allow it cook. Then store it in refrigerator after it gets cooled down.