π π§ Tomato Onion Chutney
Fiery, tangy, and temple-style β the perfect sidekick for hot paniyaram
Spice Level: πΆοΈπΆοΈ
Prep Time: 8 mins | Cook Time: 12 mins | Serves: 4
Calories (approx): 45 kcal
π₯ Crunch, Spice & Condiments on the Side
πΏ Introduction
A good paniyaram is only as memorable as the chutney beside it.
This Tomato Onion Chutney brings together the sweetness of sautΓ©ed onions, the brightness of tomatoes,
and the gentle heat of chilies β an everyday classic with a festival-like aroma.
βSome pairings feel destined β sunshine tomatoes and sizzling spices.β
Tomato Onion Chutney
Photo by Stirred By Spice
π Ingredients
Main Chutney Base
2 medium tomatoes, roughly chopped
1 large onion, sliced
3β4 dried red chilies (adjust to taste)
4β5 garlic cloves
1 tbsp oil
Salt to taste
Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
A few curry leaves
π½οΈ Instructions
SautΓ© the Aromatics β Heat oil, add onions, garlic, and dried red chilies. Cook until onions turn soft and lightly golden.
Add Tomatoes β Add chopped tomatoes and salt. Cook until the tomatoes break down and turn mushy.
Blend Smooth β Allow mixture to cool slightly, then blend into a smooth or slightly coarse chutney.
Prepare Tempering β Heat oil; add mustard seeds, urad dal, and curry leaves until fragrant.
Finish & Serve β Pour the tempering over the chutney and stir well. Serve immediately with hot paniyaram, dosa, idli, or vada.
π· Optional Serving Notes
For a cafΓ©-style spread, add fresh coriander, a squeeze of lime, and pair with filter coffee or ginger chai.
π¬ Soulful Note
This chutney carries the aroma of temple kitchens β smoky red chilies, sweet onions, and tangy tomatoes
simmered into something far greater than the sum of its parts.
π Cookβs Wisdom / FAQs
Cook's Wisdom
Tip: This chutney alos goes well with idli, dosa or as a side with lemon rice.
β’ Can this chutney be made without garlic?
Yes, simply skip the garlic β it becomes more temple-style.β’ Can I make it spicier?
Add an extra red chili or use a mix of Kashmiri + regular chilies for color + heat.β’ How long does it keep?
2β3 days refrigerated. Add a teaspoon of oil while reheating to refresh flavors.β’ What else can I serve this with?
Uthappam, pongal, adai, chapati, or even sandwiches.
π Nutrition (Per Serving β Approx.)
Calories: 45
Protein: 1g
Carbs: 7g
Fat: 2g
Fiber: 1g
ππΆπ The Bottom Line
A chutney that feels familiar yet fresh β tangy, spicy, and deeply comforting.
A timeless companion to every South Indian tiffin.
𧑠Meet the Heart Behind the Spice
Hi, Iβm Maya Shetty β cook, storyteller, and spice lover.
Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β where simple ingredients and warm flavors turn everyday meals into moments of connection.
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