Onion Tomato Thogayal (Chutney)

This thogayal (chutney) is one of my faves with dosai, rotis, smeared on bread, and even mixed with rice.

Mom makes the thogayal with only onions. This is a regular feature for us with rotis for the trains. The onion thogayal stores well for about a week I guess – but usually we don’t have the chance to test it as it’s finished much sooner 🙂

I tried out a variation by adding a tomato as well to give some more tang and a slightly different taste.


This is my entry for JFI July- Jihva for Tamarind; hosted by Sig of Live to Eat. The JFI event was started by Indira of Mahanandi.

The other tamarind based dishes on the blog that you may also like to visit are:

Imli Chutney

Kovil Pulingari (of the sambar family)

Paruppu Thogayal

Pulikachal and Puliodharai (Tamarind Rice)

Quick Fiery Sambar (Red Bell Pepper)

Tomato Rasam



Onion: 1 medium sized one

Tomato: 1 small sized one

Tamarind: about the size of a small lemon or equivalent tamarind paste

Dried red chillies 5

Black gram split (Udad dal) 2 teaspoons

Bengal gram split (Chana dal) 1 teaspoon

Asafoetida (hing) powder: a pinch

Oil: 2 teaspoons



  1. Soak the tamarind in a tablespoon of water and heat in a microwave for about a minute. When cooled, extract the pulp and discard the skins.
  2. Chop the onion into bite-sized pieces and reserve. Also, chop the tomato and place separately.
  3. Heat half a teaspoon of oil in a pan. Add the red chillies and roast on low heat for a few minutes till they have brown spots. Transfer to a bowl/plate and set aside to cool.
  4. In the pan, add the remaining oil and the dals and roast on low heat for a few minutes till they turn slightly brown. Transfer them to a plate/bowl as well and set aside to cool.
  5. In the same pan, add the remaining oil. Add the onions and sauté on low heat till the onions are slightly browned and soft.
  6. Then, add the chopped tomato and sauté on low heat till the tomatoes are mushy and soft.
  7. Turn off the heat and set aside to cool.
  8. Grind all ingredients except the tamarind paste to a coarse consistency in a chutney jar of the mixer. Then, add the tamarind paste and grind for about 30 seconds to blend all ingredients well. I don’t have a mixer, so I grind the dals and dry red chilly to a coarse powder in a coffee/spice grinder. Then, I grind all ingredients in a blender to a fine paste.
  9. Transfer contents to a bowl and serve. Its ready to be enjoyed as a side dish or as a chutney.

5 Responses to “Onion Tomato Thogayal (Chutney)”

  1. When i saw the name, that is exactly wht i thought . That it would be delicious with dosa.
    Liiks delicious. I can see my self scooping with a piece of dosa to start with 🙂

    From skribles: Thanks Happy Cook 🙂

  2. nice thuvayal pa.. tongue is tangering. great dear. presentation is too good. want to learn from u a lot. u r inspiring me more. feeling happy to visit ur blog.

    From skribles: Thanks Sri 🙂

  3. Nice chutney.i agree with sri about your presentation.I think you have lot of patience and you are so dedicated.keep up the Good job

    From skribles: Thanks Shri for the nice words … it is comments from ppl like u tht keeps me motivated 🙂

  4. Hi Skribles, that is a delicious looking chutney… great entry to showcase tamarind, thank you for participating in JFI!

    From skribles: Thanks for the nice words and for hosting the event Sig

  5. […] Onion Tomato Thogayal (Chutney) […]

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