Onion tomato chutney recipe | Tomato onion chutney recipe | Thakali vengayam chutney
Onion tomato chutney recipe | tomato onion chutney recipe | south Indian thakali
vengaya chutney
with detailed step-by-step photos, calorie chart, health benefits of
tomato and onion.
Tomato onion chutney is a flavorful, spicy, and vibrant condiment recipe. It is a basic and well-known south Indian chutney recipe. This finger-licking onion tomato chutney is mainly served for
breakfast such as idli, dosa, uttapam, upma, and Pongal.
It also goes well with deep-fried Indian snacks like vada, bajji, bonda,
paniyaram, and variety rice like coconut rice, lemon rice, curd rice,
and ghee rice combo. It is a versatile side dish and a great accompaniment recipe.
This tomato onion chutney is made by sauteing red onion,
tomatoes, garlic, ginger, red & green chilies in little oil until the raw smell goes off. Then ground onto a smooth paste without adding any water.
Finally, it is tempered with spice oil. Usually, the spice oil contains oil, mustard seeds, cumin seeds, urad dal, channa dal, asafoetida, and curry leaves. I usually prefer coconut oil for tempering chutneys; it gives a nice aromatic flavor. You can use any of your favorite oil or
skip the seasoning completely.
Thakali vengaya chutney texture will be smooth and creamy and has a paste-like consistency. I have made this onion tomato chutney without coconut. But, you can blend it with shredded coconut if you favor. Coconut is basically added for a flavor, and it also helps to balance the tanginess in tomatoes. It also enhances
the texture of chutney.
Further, you can adjust the number of tomatoes, onion, ginger, garlic,
red and green chilies as per the tanginess and spice level. Here, I have used the bydagi red chili variety for the bright red tint. You can use other chili varieties too.
South Indian chutneys can be prepared with a variety of
vegetables like tomato, onion, coconut, mint, coriander leaves/cilantro,
ginger, garlic, carrot, raw mango, green chilies, capsicum, tamarind,
vegetable peels, and so on.
Each and every household has its own way of making chutneys. Some like
to add coconut along with vegetables and some like plain vegetable
chutneys.
This onion tomato chutney has a beautiful reddish hue which looks appealing and appetizing as well. This dark red-colored chutney is
called thakali vengayam chutney in Tamil Nadu.
Furthermore, this chutney requires a red onion and ripe & juicy tomatoes. Shredded coconut is an optional ingredient; it is basically added for the creamy texture. Also, tamarind paste can be added if you
favor a tangy tomato onion chutney.
This onion tomato chutney is a vegan recipe. It is quick, easy to make, and has a good shelf life. It stays good for up to 2 days over the
counter and can be stored for a week in the refrigerator.
Tomato is called thakali in Tamil, Takkali in Malayalam,
Tametokai/Ramamulaga in Telugu, Tomaato Hannu in Kannada, Tameta in
Hindi, Toamaatar in Bengali, Tameta in Gujarati, Tomato in Konkani,
Tamoto in Marathi, Bilati Baigana in Oriya,
Tamatar in Punjabi, Ruwangum in Kashmiri.
Onion is known as vengayam in Tamil, Savala in Malayalam,
Nirulli/Ullipayalu/Yerra Gaddalu in Telugu, Ulligadde/Erulli/Neeruli in
Kannada, Pyaz/Dungri/Kanda in Hindi, Pyajj/Piyaz in Bengali,
Dungri/Kanda in Gujarati, Sawalo/Piyavu in Konkani, kandaa in Marathi,
Piaja in Oriya, Pyaz in Punjabi.
Let's learn how to make onion tomato chutney!
Recipe Name: Onion tomato chutney recipe | Tomato onion chutney recipe | South Indian Thakali vengaya chutney for idli, dosa, upma.
Serves - 4
Cuisine - Indian
Region - South Indian
Course - Condiment/dip
Diet - Vegetarian/Vegan
Prep time - 5 mins | Cook time - 15 mins | Total time - 20 mins
Author - Pavithra
Onion tomato chutney ingredients:
1. Red Onion - 1 big/2 small
2. Ripe Tomatoes - 1 big/2 small
3. Ginger - 1 inch
4. Garlic - 2
5. Green chili - 1
6. Red chili - 1
7. Salt - 1/2 tsp or As per taste.
8. Curry leaves - 5
9. Coriander leaves/Cilantro - Optional
10. Turmeric powder - A pinch
For tempering:
1. Oil - 1 to 2 tbsp
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1/4 tsp
4. Urad dal - 1/4 tsp
5. Channa dal - 1/4 tsp
6. Red chili - optional
7. Curry leaves - 3
8. Asafoetida/Hing - Two pinches.
Tips:
1. The quantity of tomato, onion, ginger, garlic, and chilies can be
adjusted as per your requirement.
2. Coconut is an optional ingredient; 1/4 cup can be added if you like
it.
3. Red onion works better than white and yellow onions. It can be made
with shallots/pearl/small onion too.
4. Choose only ripe and juicy tomatoes.
5. I got the reddish hue due to the bydagi red chili variety.
6. Tamarind paste may be added if you want more tanginess.
How to make tomato onion chutney:
1. Wash and chop tomato, onion, ginger, garlic, chili, curry leaves. Keep it ready.
2. Heat oil in a pan over a medium flame. Once it is hot, add chopped garlic, ginger, and chili. Saute for a minute.
3. Add sliced onion.
4. Sprinkle some salt.
5. Saute onion for 3 mins or until it turns translucent.
6. Throw in chopped tomatoes and curry leaves if you like.
7. Add a pinch of turmeric powder. It is optional.
8. Saute for few mins and cover it with a lid. Let it cook for 5 mins.
9. Turn off the flame and remove the pan from the stove. Let the tomato-onion mixture cools down.
(Do not grind when it is hot).
10. Once it comes to room temperature, transfer the mixture into a
blender/mixie jar.
11. Blend until it turns smooth and creamy paste. It should take 3 mins at a
medium speed. Stop and scrape the side of a jar in between to get a smooth texture. (Do not add any water).
12. Transfer the mixture to a bowl or container.
13. For tadka/tempering: Heat oil in a small pan over a medium flame. Once it is hot, temper mustard seeds,
cumin seeds, urad dal, channa dal, curry leaves, chili, and hing/asafoetida. Turn off the flame and pour the tadka over the chutney and give it a nice mix.
14. Tomato onion chutney to be served. Relish it with idli, dosa, upma,
pesarat, etc.
How to make onion tomato chutney with step by step photos:
1. Wash and chop tomato, onion, ginger, garlic, chili, curry leaves.
Keep it ready.
2. Heat oil in a pan over a medium flame. Once it is hot, add chopped garlic, ginger, and chili. Saute for a minute.
3. Add sliced onion.
4. Sprinkle some salt.
5. Saute onion for 3 mins or until it turns translucent.
6. Throw in chopped tomatoes and curry leaves if you like.
7. Add a pinch of turmeric powder. It is optional.
8. Saute for few mins and cover it with a lid. Let it cook for 5 mins.
9. Turn off the flame and remove the pan from the stove. Let the tomato-onion mixture cools down. (Do not grind when it is hot).
10. Once it comes to room temperature, transfer the mixture into a
blender/mixie jar.
11. Blend until it turns smooth and creamy paste. It should take 3 mins at a medium speed. Stop and scrape the side of a jar in between to get a
smooth texture. (Do not add any water).
12. Transfer the mixture to a bowl or container.
13. For tadka/tempering: Heat oil in a small pan over a medium flame. Once it is hot,
temper mustard seeds, cumin seeds, urad dal, channa dal, curry leaves,
chili, and hing/asafoetida.
14. Turn off the flame.
15. Pour the tadka over the chutney and give it a nice mix using a
spoon.
16. Tomato onion chutney is ready to be served. Relish it with idli,
dosa, upma, pesarat, etc.
Here, I have attached some south Indian chutneys and breakfast recipes for you to try. Clickable URL links are given below:
Health benefits of Tomatoes:
1. Tomato is a low-calorie veggie.
2. It contains 95% water, 4% carbs, and less than one percent of fats and proteins.
3. Tomatoes help improve vision.
4. Great source of vitamins and minerals.
5. Good for hair and glowing skin. It helps to shrink pores.
6. Excellent source of vitamin A and Vitamin C.
7. Tomatoes reduce cholesterol.
8. It protects the heart.
9. High in anti-oxidants and treats hyperpigmentation.
10. It prevents cancer.
*(Health benefits are taken from Google and Wikipedia).
Health benefits of onion:
1. Fight against infections.
2. Lowers triglycerides.
3. Reduce blood pressure.
4. Help detoxify the body.
5. Helps to lower blood sugar levels.
6. Good for a healthy heart.
7. Healthy bones.
8. Improves immunity.
9. Good for eyes and oral health.
10. Low in fat and calories.
Ginger health benefits:
1. Ginger reduces pain and inflammation.
2. It has a warming effect and stimulates circulation.
3. In the intestinal tract, it reduces gas and painful spasms.
4. It soothes a sore throat.
5. Eases Arthritis Symptoms.
6. Lowers Blood Sugar and cholesterol.
7. Relieves indigestion.
8. Reduces nausea.
9. Antibacterial Properties.
10. Reduces Menstrual Pains.
Health benefits of garlic:
1. Garlic helps to reduce high cholesterol levels.
2. Garlic is a blood clot activator.
3. It boosts metabolism.
4. It assists in detoxification.
5. Rejuvenates skin.
6. Anti-inflammatory property.
7. Garlic cures respiratory problems.
8. Effective painkiller.
9. Promotes a healthy heart.
10. Clears nasal congestion.
11. Lowers blood pressure.
12. It aids in poor digestion.
13. Reduces weight.
14. Good for skin.
15. Control diabetes.
Tomato onion chutney calories:
(*Nutrition information is calculated using an ingredient database and should be considered an estimate).
Do try this Onion tomato chutney recipe | Tomato onion chutney recipe | South Indian
Thakali vengaya chutney for idli and dosa. And, let me know how it turns up. Express your thoughts in the comment section below; I can't wait to hear from you!
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Learn how to make onion tomato chutney recipe | Tomato onion chutney
recipe | South Indian thakali vengaya chutney for idli and dosa with
step-by-step photos, health benefits, and calorie chart.
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