Tomato and Onion Chutney

Preparation info

  • Difficulty


  • Yield: About 1 quart , enough for

    6 to 8

    Side-dish Servings

Appears in


By James Peterson

Published 1991

  • About

The combination of onions and tomatoes is an Indian favorite. Each region—and even each cook—stamps a unique identity on the mixture by using different spices, and sometimes yogurt, grated coconut, or nuts. This version is one of the simplest and most popular.


red onions, thinly sliced 2 medium 2 medium
tomatoes, peeled, seeded, chopped 4 medium 4 medium
fresh cilantro leaves, coarsely chopped ¼ cup 60 ml
lemon juice 1 tbsp 15 ml
serrano chiles, stemmed, seeded, very finely chopped or thai chiles, stemmed, seeded, very finely chopped or jalapeños, stemmed, seeded, very finely chopped 2 or 4 or 4 2 or 4 or 4
fine salt 1 tsp 5 ml


  1. Soak the onion slices for 1 hour in ice water to give them crunch and attenuate their flavor.
  2. Heat the tomatoes in a small heavy-bottomed saucepan over medium heat, and stir until they thicken into a sauce. Remove from the heat and stir in the cilantro, lemon juice, chiles, and salt.
  3. Within an hour of serving, drain the onions, spin them dry in a lettuce spinner (or pat them with towels), and stir them into the cooled tomato sauce. This sauce will keep, refrigerated, for 2 to 3 days.