One of the best recipes, in my opinion, is one that is SO easy, with barely any ingredients and you have no excuse to not make it. This onion tomato chutney is just that! A south Indian side dish that is usually accompanied as a dip with dosa or idli (rice based dishes) or Paniyaram.
I grew up surrounded by south Indian foods. Various varieties of chutney were a staple in my diet. This is the fairly easy, fool-proof variety that I know I can never mess up (and neither can you). Since I want more and more people to try out quick and easy Indian dishes (other than naan and daal). I would suggest you give this one a go.
Why I love this recipe:
I mean it ONLY involves like 5 ingredients: namely, – Onions – Tomato – Turmeric powder – Salt – Bunch of coriander leaves and Dried red chilli if you are into hot stuff (no pun, I swear!)
So my memory attached to this recipe goes back to my childhood. When my mother felt uninspired to make an accompaniment for dosa, idli or chapati/roti (Indian flatbread), this onion tomato chutney is what she ended up making. It always worked because her family (my father, me, my brother) always loved this. This chutney was always a hit.
Nowadays, I find myself going back to this recipe again and again because adulting is hard 😛 and this chutney makes it a little easier.
This onion tomato chutney is super simple to make, I mean you can check out my instagram reel right here ! (Super impressive juggling skills aside)
The onion gives it almost a sweet touch and makes this a salty sweet dip that goes with everything. The tomato balances out the sweetness and provides it the umami flavour we are alwasy looking for. Are we getting a bit fancy here?
How to prepare onion tomato chutney
Sauté
- Start by thinly slicing the onions and sautéing them with the garlic over medium-low heat. Let them cook slowly until they’re deeply caramelized—this step builds the chutney’s rich, sweet base.
- Once golden and soft, add the chopped tomatoes, dried red chillis (if using), turmeric, and salt.
- Cook everything together until the tomatoes break down and the mixture becomes thick and well combined.
Blend (optional)
- For a smooth chutney, transfer the cooked mixture to a blender. Add a handful of fresh coriander leaves, stems included, and blend until smooth.
- You can adjust the consistency with a splash of water if needed.
Prefer a chunky texture? You can skip this step and enjoy it as-is!
Serve!
Your onion tomato chutney is ready to enjoy! Serve it warm or at room temperature with idli, dosa, chapati, rice, fritters, or even as a dip for chips. This chutney adds a punch of flavor to just about any savory dish.
How to store tomato onion chutney
Once your chutney has cooled to room temperature, transfer it to an airtight container or clean glass jar. It will keep well in the refrigerator for up to 5 days . For best flavor and freshness, use a clean spoon each time you scoop some out.
You can also freeze it in small portions using an ice cube tray or silicone molds—just pop out a cube whenever you need a quick chutney fix! To reheat, simply warm it gently on the stove or in the microwave until just heated through.
I mean even lathered on a sandwich bread (okay not so fancy then), it’s PERFECT!
Onion Tomato Chutney
Equipment
- Blender
- Cooking pan
Ingredients1x2x3x
- 4 large onions
- 1 medium tomato
- 2 cloves garlic Roughly sliced
- 1 tsp turmeric powder
- 2 dried red chillis (optional)
- A bunch of coriander leaves
- Salt to taste
Instructions
- Slice the onions thin and sauté with the garlic at medium low heat until well caramelised.
- Add the chopped tomatoes, chillis, salt and turmeric powder and cook until everything becomes soft and well incorporated. (At this point you can leave it like so and it’s still super delicious. Or you could move onto the next step.)
- Blend with some coriander leaves (with stem).
- Serve with idli, dosa, roti, rice, chips, fritters… anything you like! It goes so well with all savoury dishes.
Craving cookies but allergic to gluten? Or just looking for weekend bakespiration? These cookies are JUST the thing for you!
Tahini and chocolate are a batch made in heaven! Seriously! You have to try these ULTRA DELICIOUS tahini chocolate chip cookies that are a powerhouse of fiber, healthy fats and protein, AND they’re vegan & gluten-free!
I randomly came up with this recipe when I was craving chocolate chip cookies one day. I looked up a few healthy recipes and they required peanut butter or almond butter. I did not have any of those left at home BUT I did have a bunch of tahini in my pantry. So I decided to use that. Before this I had only heard from people saying tahini and chocolate go really well together but I was skeptical. I mean, tahini in itself is SO BITTER. Right? Is it just me? haha. Okay.
But I did make these cookies and OH MY WORD. That tahini is these cookies are bomb delicious. I don’t even have enough words to express how well they went together. The texture is perfect. Soft and crumbly on the inside with just the right bite to it. Honestly, you will know
Tahini Chocolate Chip Cookies
Equipment
- Oven
- Mixing bowl
- Baking tray
Ingredients1x2x3x
- 250 g (or 1 cup) Tahini
- 170 g (or ½ cup) Maple Syrup or Agave syrup
- 1 Flax Egg 1 tbsp ground flaxseed mixed with 3 Tablespoons water
- ½ tsp Vanilla Extract
- 1 tsp Salt
- ½ tsp ½ tsp Baking Soda4 tbsp Coconut Flour (or around 6 tbsp regular flour)100 g or around 2/3 cup Dark Chocolate Chips (chopped dark chocolate)
- 4 tbsp Coconut Flour or around 6 tbsp regular flour
- 100 g (2/3 cup) Dark Chocolate Chips or chopped dark chocolate
Instructions
- Preheat oven to 180C or 360F and line a baking sheet with silicon baking sheet.
- In a bowl, combine tahini, maple syrup, flax egg, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
- Fold in coconut flour and dark chocolate chips.
- Scoop out the cookie batter using a tablespoon, shape them, and place on the baking tray about 4-5 cm apart.
- Bake for 15-20 minutes or until golden brown (depending on your taste).
- Remove from the oven and transfer to a wire rack (carefully) to cool for least 15 minutes. Enjoy right away or store in an air-tight container for up to a week.
Nutrition
Here’s how you can make Tomato Leek Pastry Pie at home with easy-to-buy ingredients. If there’s one thing I know about the French is that they love their pies. Especially salty ones. There are many variations of pies that they make but I, in particular, love a simple tomato pie or a leek pie.
This time I decided to combine tomato and leeks to create this delicious tomato and leek pie with a crusty, flaky exterior, an umami base of tomato with roasted leeks on top with herbs. chefs kiss
I will talk about how to improve this recipe and what substitutions you can use.
But first, why should you be making this? If I haven’t said it already, the ingredients are easily available in your kitchen.
EASY Ingredients!
- Oil-based puff pastry (I just bought one from the local supermarket)
- 2 large tomatoes sliced thin
- 2 leeks (top and bottom cut out) sliced in half
- 1 tbsp balsamic vinegar
- Salt
- Thyme
- Rosemary
- Fresh basil
- Dijon mustard (I use this one )
And that’s it! I told you, it’s so easy that you have no excuse not to make it.
The technique used – No Fancy Techniques
I am not a pie maker and I managed to make this. That’s should be reason enough haha. No, but seriously, this pie just requires you to buy an oil-based puff pastry (most store-bought ones are accidentally vegan), roast the leeks and arrange the pie in any way you like. I just sort of went with the flow and this beauty happened.
Tomato Leek Pastry Pie – How to Make it Gluten Free
You can easily use a gluten-free puff pastry from the store and this will taste just as delicious. You can also replace the “puff pastry” and use pie dough for the base. It should still come out amazing!
And that’s about it. Do check out my other recipes:
- Vegan Yoghurt Toast – Spicy
- Baked Aloo Tikki – Crispy and Healthy
- Vegan Tuna Chickpea Sandwich
Tomato Leek Puff Pastry Pie (Vegan)
Ingredients1x2x3x
1 Oil based puff pastry
2 large tomatoes, thinly sliced
2 large leeks (top and bottom cut out) sliced in half, lengthwise
2-3 tbsp dijon mustard
1 tbsp balsamic vinegar
Salt
1 tsp dried thyme
1 tsp dried rosemary
Fresh basil
Instructions
Salt the tomato slices on both sides and lay them on a tray rack so it loses some of the water (makes the pie less soggy)
Toss the leeks in salt and pepper and roast them, cut side down, for 20 minutes in the oven.
Roll out the puff pastry onto a pie mould.
Spread the mustard on it and lay the tomatoes in a circular arrangement.
Lay down the roasted leeks on top and sprinkle the thyme, rosemary and balsamic. More pepper and salt, if required.
Bake at 200C/400F until the crust turns golden, about 30 minutes. Enjoy with some bread and a fresh salad!
Notes
Onion Tomato Chutney
Equipment
- Blender
- Cooking pan
Ingredients1x2x3x
- 4 large onions
- 1 medium tomato
- 2 cloves garlic Roughly sliced
- 1 tsp turmeric powder
- 2 dried red chillis (optional)
- A bunch of coriander leaves
- Salt to taste
Instructions
- Slice the onions thin and sauté with the garlic at medium low heat until well caramelised.
- Add the chopped tomatoes, chillis, salt and turmeric powder and cook until everything becomes soft and well incorporated. (At this point you can leave it like so and it’s still super delicious. Or you could move onto the next step.)
- Blend with some coriander leaves (with stem).
- Serve with idli, dosa, roti, rice, chips, fritters… anything you like! It goes so well with all savoury dishes.
