Tomato and Onion Chutney

Tomato and Onion Chutney Recipe from India | Ingredients: Onion, Tomato, Cumin, Chili Powder, Turmeric, Salt, Coriander Leaves

Region / culture: India | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Tomato and Onion Chutney is a popular Indian condiment that is bursting with flavors and spices. This chutney is a perfect accompaniment to any meal and adds a tangy and spicy kick to your dishes.

History

Tomato and Onion Chutney has been a staple in Indian cuisine for centuries. It is a versatile condiment that can be served with a variety of dishes, from rice and rotis to dosas and idlis.

Ingredients

1 medium-sized onion, sliced
1 large tomato, chopped
0.25 tsp cumin seeds
0.25 tsp red chili powder
0.25 tsp coriander powder
0.25 tsp turmeric powder
salt, to taste
freshly chopped coriander leaves, for garnish

How to prepare

In a pan, heat oil and fry cumin seeds until they start to sizzle. Add onions and cook until they soften and become transparent.
Add salt, red chili powder, coriander powder, and turmeric powder. Fry for a minute or two until the spices blend nicely.
Add tomatoes and cook for 3 – 5 minutes until they turn into pulp and excess water dries up.
Garnish with chopped coriander leaves and serve warm with rotis.

Variations

Add a pinch of garam masala for an extra flavor boost.
Include some grated coconut for a creamy texture.

Cooking Tips & Tricks

Make sure to cook the onions until they are soft and translucent to bring out their natural sweetness.

- Adjust the amount of red chili powder according to your spice preference.

- Garnish with freshly chopped coriander leaves for a burst of freshness.

Serving Suggestions

Serve Tomato and Onion Chutney with hot rotis or steamed rice for a delicious meal.

Cooking Techniques

Use a non-stick pan to prevent the chutney from sticking.

- Cook the chutney on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use shallots instead of onions for a sweeter flavor.

- Substitute fresh tomatoes with canned tomatoes if fresh ones are not available.

Make Ahead Tips

Tomato and Onion Chutney can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the chutney in a small bowl garnished with fresh coriander leaves for a pop of color.

Pairing Recommendations

Pair Tomato and Onion Chutney with your favorite Indian dishes such as biryani, samosas, or pakoras.

Storage and Reheating Instructions

Store the chutney in an airtight container in the refrigerator. Reheat in a pan on low heat before serving.

Nutrition Information

Calories per serving

Calories: 45 per serving

Carbohydrates

Carbohydrates: 6g per serving

Fats

Fats: 2g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

This chutney is rich in Vitamin C, Vitamin K, and potassium.

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

Tomato and Onion Chutney is a low-calorie, nutrient-rich condiment that is packed with vitamins and minerals.

Summary

Tomato and Onion Chutney is a flavorful and versatile condiment that adds a burst of flavor to any meal. With its simple ingredients and easy preparation, this chutney is a must-try for any food lover.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was handed down to me by my dear friend, Mrs. Patel, who had learned it from her own grandmother many years ago. I remember sitting in her warm and cozy kitchen, watching as she chopped up fresh tomatoes, onions, and spices with such precision and care. The aroma that filled the air was simply intoxicating, and I couldn't wait to taste the finished product.

As Mrs. Patel stirred the ingredients together in a large pot, she shared with me the story of how her grandmother had first discovered this recipe. It was during a visit to a small village in India, where she had been invited to a local wedding feast. The highlight of the meal was a tangy and flavorful tomato and onion chutney that had everyone raving. Mrs. Patel's grandmother had begged the host for the recipe, and after much persuasion, she finally relented and shared it with her.

From that moment on, Mrs. Patel's family had made this chutney a staple in their home. It was served with everything from rice and dal to grilled meats and bread. The versatility of the dish was what drew me in – it could be a simple condiment or the star of the show, depending on how it was used.

After Mrs. Patel had finished cooking the chutney, she spooned a generous portion onto a plate for me to try. The flavors exploded in my mouth – the sweetness of the tomatoes, the sharpness of the onions, and the warmth of the spices all came together in perfect harmony. I knew then and there that I had to learn how to make this dish for myself.

Mrs. Patel was kind enough to write down the recipe for me, and over the years, I have made it my own. I have tweaked the spices, added a secret ingredient or two, and made it a signature dish in my own kitchen. Whenever I serve it to guests, they always ask for the recipe, and I am happy to share the story of how I learned to make it.

One of my fondest memories of this chutney is from a family gathering many years ago. My grandchildren were visiting, and I decided to make a big batch of the chutney to serve with our dinner. As I chopped and stirred, they gathered around me, watching with wide eyes and eager hands. I let them help sprinkle in the spices and taste-test along the way, teaching them the importance of patience and attention to detail in the kitchen.

When the chutney was finally ready, we all sat down to eat. The grandchildren couldn't get enough of it, slathering it on everything from naan bread to grilled chicken. They begged me to teach them how to make it, and I promised that one day I would pass down the recipe to them, just as Mrs. Patel had done for me.

As I sit here now, reflecting on the journey that this recipe has taken me on, I am filled with gratitude for all the wonderful people who have shared their knowledge and love of cooking with me. From Mrs. Patel to my own grandmother, each one has left a lasting impression on my culinary skills and my heart.

I know that this tomato and onion chutney will always hold a special place in my recipe book, a reminder of the connections and memories that food can create. And as I continue to share it with others, I hope that it will bring them as much joy and fulfillment as it has brought me. Cooking is not just about nourishing the body – it is also about feeding the soul, and this chutney does just that.