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# Tomato Onion Chutney – Hotel Style
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 6 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 118 kcal |
| Carbohydrates | 7 g |
| Protein | 2 g |
| Fat | 10 g |
| Saturated fat | 1 g |
| Sodium | 404 mg |
| Potassium | 177 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 573 IU |
| Vitamin C | 10 mg |
| Calcium | 16 mg |
| Iron | 1 mg |
## Ingredients
* 2 tbsp oil
* 2 tbsp urad dal
* 1 inch ginger
* 3 cloves garlic
* 10 dried red chilli
* ½ onion *(sliced)*
* 3 tomato *(sliced)*
* ¼ tsp turmeric
* 1 tsp salt
### !for tempering:
* 2 tbsp oil
* ½ tsp urad dal
* 1 tsp mustard
* 2 dried red chilli
* pinch hing
* few curry leaves
## Instructions
1. Firstly, in a pan heat 2 tbsp oil and roast 2 tbsp urad dal till turns aromatic.
2. Add 1 inch of ginger, 3 cloves of garlic, and 10 dried red chilies. Roast until the chilies puff up.
3. Further saute ½ onion, till the onion softens and raw smell is lost.
4. Add 3 tomato, ¼ tsp turmeric, and cook until the tomato softens and turns mushy.
5. Cool completely, and transfer to the mixer jar.
6. Add 1 tsp salt and grind to a smooth paste adding water as required.
7. Transfer the chutney to the large bowl and adjust the consistency by adding water as required.
8. To prepare the tempering, heat 2 tbsp oil. Add ½ tsp urad dal, 1 tsp mustard, 2 dried red chillies, a pinch of hing, and a few curry leaves.
9. Splutter the tempering and pour over the chutney.
10. Finally, enjoy Tomato Onion Chutney Recipe with dosa, idli, and rice.
## Step-by-step
Firstly, heat 2 tbsp oil in a pan and roast 2 tbsp urad dal until it turns aromatic.
Add 1 inch of ginger, three garlic cloves, and 10 dried red chilies. Roast until the chilies puff up.
Further, saute ½ onion till the onion softens and the raw smell is lost.
Add three tomatoes and ¼ tsp turmeric, and cook until the tomato softens and turns mushy.
Cool completely, and transfer to the mixer jar.
Add 1 tsp salt and grind to a smooth paste, adding water as required.
Transfer the chutney to the large bowl and adjust the consistency by adding water as required.
To prepare the tempering, heat 2 tbsp oil. Add ½ tsp urad dal, 1 tsp mustard, two dried red chillies, a pinch of hing, and a few curry leaves.
Splutter the tempering and pour over the chutney.
Finally, enjoy a **Tomato Onion Chutney Recipe** with dosa, idli, and rice.
## Video
## Notes
* Firstly, add a small piece of tamarind if the tomatoes are not tangy enough.
* Also, you can add coconut while grinding the chutney. However, the shelf life of chutney will be reduced.
* Additionally, use Kashmiri red chilli to give the chutney a bright red.
* Finally, when prepared spicy and tangy, the **Tomato Onion Chutney Recipe** tastes excellent.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/onion-tomato-chutney-recipe/](https://hebbarskitchen.com/onion-tomato-chutney-recipe/)
