Ullipaya (Onion) Tomato Chutney

Ullipaya (Onion) Tomato Chutney


3 people made this

About this recipe: This chutney works very well with dosas and is a nice change from the usual idli chutney.

Susmita Washington, United States

Serves: 12 

  • ½ onion, chopped
  • 2 tomatoes, chopped
  • 4 tablespoons chopped coriander leaves
  • For Tadka/popu/tempering
  • 1 tablespoon oil
  • 4 dry red chillis
  • 1 teaspoon urad dal (skinned split black lentils)
  • 1 teaspoon mustard (rai) seeds
  • 2 green chillis, chopped
  • 1 pinch asafoetida (hing) powder

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Heat oil in a small frying pan. Add urad dal, mustard seeds, and red chillis When seeds splutter, add green chillis and asafoetida powder. Cool slightly and grind the tadka ingredients.
  2. Add 1 more tablespoon of oil to the frying pan. Fry onion for a few minutes till softened. Add tomatoes and cook on high heat till excess liquid from tomatoes is evaporated, about 3 minutes.
  3. Coarsely grind the onions and tomatoes with the ground tadka masala, 30 seconds. Add salt and coriander leaves.

See it on my blog

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Reviews (1)


For cooking rookies, Its good! i love the sweet and sour taste. But i have to modify one thing. its too hot. usually chutney is made with extra chilly. but you can reduce number of green chilies. - 22 May 2013

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