Hotel-Style Onion Tomato Chutney Recipe | Spicy & Tangy South Indian Side

Hotel-Style Onion Tomato Chutney Recipe

Make restaurant-style onion tomato chutney at home! This spicy and tangy chutney combines onions, tomatoes, dry red chilies, garlic, and tamarind for a perfect accompaniment to idli, dosa, uthappam, pongal, and vada. Quick to prepare and full of flavor.

🛒 Ingredients

• Onions – 2 medium (sliced)

• Tomatoes – 2 medium (chopped)

• Dry Red Chilies – 5–6 (adjust spice level)

• Garlic – 4 cloves

• Tamarind – small piece (or ½ tsp paste)

• Curry Leaves – 6–8

• Salt – to taste

• Oil – 2 tbsp (preferably sesame oil)

For Tempering:

• Oil – 1 tsp

• Mustard Seeds – ½ tsp

• Urad Dal – ½ tsp

• Curry Leaves – few

🔪 Preparation Method

1. Heat oil in a pan, add dry red chilies, garlic, and curry leaves. Fry until aromatic.

2. Add onions and sauté until soft and lightly browned.

3. Add tomatoes and cook until mushy.

4. Add tamarind and salt, mix well, then cool the mixture.

5. Grind into a smooth or coarse chutney (add very little water if needed).

6. Temper with mustard seeds, urad dal, and curry leaves, then pour over the chutney.

✅ Serving Suggestions

• Perfect side with idli, dosa, uthappam, pongal, and vada.

• Adds a hotel-style tangy flavor to breakfast or snack meals.

• Can also be used as a spread for sandwiches or rolls.

📦 Storage & Usage

• Store in an airtight container in the refrigerator for 2–3 days.

• Reheat slightly before serving for enhanced aroma.

• Avoid storing at room temperature to maintain freshness.