Pantry Staple Tomato Onion Chutney
Just like a tested and tried pantry staple salsa rojo, it is important to have a recipe for a tomato onion chutney. This recipe is perfect with idlies, dosas and actually perfect for anything else. I am thinking masala nachos or a sandwich spread. I love to make this with pearl onions, but regular onions will do. Truth be told, every time I have a package of pearl onions, I have a handful leftover. Making them perfect for a small batch of chutney. Having made this many times, I felt that it is time to write it down. There are many kinds of tomato chutney on the Indian table. This tomato onion chutney tends to be closer to South Indian style chutneys. A Bengali tomato chutney is sweeter in flavor.
My Pantry Staple Tomato Chutney Story
It has been way too busy in this household. Work, mom, and then everything in between. It is all about routine. Shifts tend to be a challenge. I also realize, how practical my everyday cooking routine is. I do not cook for a week, but do tend to cook a fair amount in advance. This is still not the Indian way. Mom finds it difficult to get used to the fact that food is cooked ahead and then stored even for two or three days. So, lately I have been doing more meal prep rather than just meal cook ahead. And then of course there are condiments. Chutneys, relishes and such always have a special place on the Indian table. They cross boundaries, mesh boundaries and bridge boundaries. Now those can be made ahead, and is mom approved for such. Here is a chutney assortment in case you are interested.
Getting the texture right
A few keys to getting the right texture and taste for this chutney.
- The onions should cook with the tomatoes until they are nice and soft. So, this takes about 30 minutes on the stovetop or zero minute on the pressure cook setting on the instant pot.
- There are just a handful of ingredients in the chutney, so it benefits from using an interesting variety of dried chili. Something like a hatch chili, chipotle or something else is a very good idea.
- All in all maybe five or six ingredients and a condiment to be proud of.
- Make this with any tomatoes on hand, fresh or canned, it’s all good.
This recipe makes about 3/4 cup. It can be double or scaled to an amount of choice. It will keep happily in the refrigerator up to at least a month. Try your hand at this and let me know what you think.
How to Enjoy your tomato chutney
This chutney would be a great addition to a tiffin platter along with this coconut chutney. It might round out a simple meal like this curd rice and work well with this polenta upma.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group.
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Ingredients
- 2 tablespoons good quality oil, such as extra virgin coconut or olive oil
- 1 teaspoon mustard seeds
- 3 cloves of garlic
- 20 to 25 pearl onions, or one medium sized onion chopped
- 1 teaspoon salt
- 1/2 cup diced tomatoes (canned or 3 medium sized fresh tomatoes)
- 2 dried medium level chilies, torn into pieces (such as chipotle or red hatch chilies)
Instructions
- Turn on the instant pot or place a medium sized heavy bottomed pot on heat. Add in the mustard seeds and wait until the seeds crackle. Add in the garlic cloves and the pearl onions and stir well.
- Add in the salt and the tomatoes and the chilies.
- Cover the instant pot and set to zero minutes of pressure and allow a natural release, alternately cover and cook on low heat for 25 to 30 minutes.
- Place in a blender and process to a puree, and serve with anything of your choice, at room temperature.