Finger Licking Sun Dried Tomato Chutney!


I’ve always been sharing only success stories from my kitchen with you. For a change, I thought I’ll share a kitchen disaster experience this time.  Don’t worry, it was not with this recipe that I’m posting today.

Sun dried tomatoes are not commonly seen and used in India, at least in parts of the country where I grew up. I tasted them first here in the US several years ago, in the form of a pasta sauce served in the cafeteria at my work place. I fell in love with its flavor and taste right from the very first time I tried it. Being a food enthusiast, I really wanted to try making something in my kitchen using sun dried tomatoes.


Seeing my curiosity and enthusiasm one of my coworkers was really kind enough to bring a small pack of sun dried tomatoes for me to try and use it. I looked up online for a pasta sauce recipe, made sure I had rest of the ingredients and started to dream and drool about a great dinner. Every blink of my eye flashed a creamy, yummy pasta dripping with sun dried tomato sauce in front of me.

Got into my apron soon after I came back from work and started to whip up the sauce singing and dancing. I followed every instruction of the recipe to the T, but was a little greedy with the sun dried tomatoes. I added everything that I had to make the sauce, not bothering about what the recipe called for. My theory then was, they taste great anyways, so why not add all of them and make the sauce even more tastier.


I was so confident about the sauce that I did not even do a taste test. I poured it over the entire pot of pasta, mixed it well and was irresistibly ready to dig in. I do not have to explain you the rest. It was a big flop show. The sauce was too tangy, unpleasant, unpalatable and what not. I really had to throw away the entire pot of pasta into the trash. Don’t they say, “Too much of anything is good for nothing”.

Well, it was a good lesson learned though. Ever since, I have been very careful in learning to make proper use of every ingredient. I always make sure to try new things in smaller quantities until I master the ingredients.

Alright, now read on for a simply mouth watering chutney recipe made with this favorite ingredient of mine. This is coming to you after being tested and tried out several times in my kitchen. So, you can be assured of the outcome!! You’ll wipe your fingers and the plate, sparkling clean!!


Prep Time : 2 mins

Cook time : 10-12 mins

Serves : 2


1 1/2 cup chopped yellow onions

1/4 cup sun dried tomatoes (in olive oil)

4 dried red chilies


For tempering

1 tablespoon sesame oil

1/2 teaspoon mustard seeds

1 teaspoon urad dhal

1 pinch asafoetida (hing) – optional

1 sprig curry leaves


Heat half tablespoon oil in a skillet/wok. Add red chilies and fry for a minute. To this, add the yellow onions and saute until they are soft and cooked. Turn off heat, add sun dried tomatoes and saute. You really do not have to cook the sundried tomatoes. Making them warm makes the grinding easier. Set aside and let it cool.

Transfer to a chutney grinder (small mixer or blender). Add salt and grind to make a smooth paste.

To temper, heat the remaining oil in a skillet, add mustard seeds and allow them to splutter. Add urad dhal and fry them until they turn golden brown. Add hing (if using) and curry leaves and turn off heat. Pour on top of chutney.

Serve with idly or dosa. Tastes great with parathas too.


1. Sesame oil gives a great flavor to this chutney. You can use your regular oil, if you do not have/like sesame oil.

One Comment Add yours

  1. Anusha says:

    Wow Meera…my mouth is watering looking at the pics :)…am definitely gonna try this one…

    Please continue your experiments Meera :) that poor souls like us can benefit from your trials 😉

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