Dec 10, 2010


We had a nice tangy tomato chutney at the restaurant last weekend. I liked the tangy taste and wanted to try it out at home.

Since i was running low on tomato, decided to make a onion version. Turned out nice.

For the toamto version add 1 cup of chopped tomato instead of tamarind juice. Decrease the amount of onion to 1/2 cup and add 5-6 chopped garlic pods
for additional flavour.

Oil -- 2-3 tablespoon
Fenugreek seeds -- 1/4 teaspoon
Cumin seeds -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Chili flakes -- 1 teaspoon
Onion -- 1 cup
Tamarind juice(thick) -- 3-4 tablespoons
Jaggery -- 1/8 cup
Chili powder -- 1 teaspoon
Salt to taste

Heat the oil in a pan. Add fenugreek, cumin, mustard seeds, and let splutter. Add the chili flakes and fry for a minute.

Add onion to the pan and saute till the onions are tender and lightly browned.

Now add the tamarind juice, jaggery, chili powder, and salt and cook it for a 5 minutes on low flame.

Serve with paratha or dosa.


  1. nice kind of chutney.Looking great...I will also try

  2. wow great clour...very tempting..

  3. Tempting colorful and yum.

  4. Nice recipe the color of the chutney

  5. Tempting chutney, u have a nice space and happy to follow u :):)


  6. It has to be said that I am a chutney FREAK!I I love it. In any form. Onion, tomato, chilli, mango! This recipe sounds delicious!