Chatpati Tamatar - Pyaz ki Chutney (Tangy Tomato - Onion Chutney)

Sarika Chauhan's picture

Jul. 28, 2013

This is a versatile South Indian chutney which can be served with idly, Dosa or Vada. Its really easy to make and can be stored in the fridge for 2 3 days.


Oil 1 Tablespoon
Asafoetida 1 Pinch
Dry red chilies 2 (according to taste)
Garlic 4 Clove (20 gm)
Onions 1 , sliced
Tomato 2 , cubed
Salt To Taste
For tempering
Oil 1 Teaspoon
Mustard seeds 1/4 Teaspoon
Cumin seeds 1/2 Teaspoon
Curry leaves 5



1. In a skillet, heat the oil and add in the dry red chillies, asafoetida, garlic and onions. Fry until the onion is light golden brown and soft.

2. Add in the tomatoes and season with salt. Mix well and cook until the tomatoes are soft and the mixture is moist. Remove from the stove and set aside to cool.

3. In a blender, add in the mixture and blend well until smooth.

4. Into the same skillet, heat oil and temper with cumin seeds, mustard seeds and curry leaves. Add in the chutney and turn off the stove.


5. Serve chutney with dosa, idli or vada.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 84Calories from Fat 48

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 104 mg4.33%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet