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+ servings

Tomato and Onion Chutney

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Shared by: Mrs. R


  • ½ teaspoon mustard seed
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 1 dry red chili
  • ½ cup chopped onion
  • 1 chopped tomato
  • 1/8 cup chopped cilantro leaves
  • ½ teaspoon Salt
  • ¼ teaspoon tamarind paste or lime juice
  • 1 Tablespoon oil
  • 1/8 cup of grated coconut frozen coconut from Indian store


  • Heat pan, add oil. Once the oil is warm, add the red chili, cilantro, mustard seeds, and dal. Continue to cook on a medium flame stirring occasionally. Cook until the mustard seeds split and the dal turns golden brown, (approx. 3-4 minutes), then add the chopped onion.
  • Cook until the onion becomes translucent, (approx. 5-7 minutes).
  • Add tomatoes and frozen coconut. Cook on low heat for 5 – 10 minutes. Turn off the heat. Add the tamarind paste or lime juice. Mix well.
  • Process in the blender until creamy. You may need to add 2-3 Tablespoons of water. Consistency should be smooth (not chunky).
  • May be served immediately or stored in the refrigerator for up to one week.

Bon appetit!