Tomato Chutney

1 Tbsp Oil
1/2 Tsp Mustard Seeds

1/2 Cup Pearl Onion, Chopped (10 Small or 7 Big)
5 Green Chilies
1 Sprig Curry Leaves

5 Cups Tomatoes, Chopped (5 Big or 10 Small)

1 and 3/4 Tsp Salt
1 Cup Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion, green chilies, curry leaves and fry till the color of the onion changes.

Add tomato, salt, water, mix well, close the pan, bring it to boil and allow it to cook for 15 minutes in high flame.

Once its cooked, switch off the stove, open the pan, allow it to cool, filter the water.

Mash it using potato masher.

After mashing, after the filtered water back to the chutney and mix well.

Source: Mom
Taste Note: Tastes AWESOME

Mint Tomato and Pinenut Chutney

1 Tsp Oil
Asafoetida
1 Tsp Ginger, Grated
4 Dry Red Chilies
2 Large Tomatoes , Chopped
1/2 + 1/8 Tsp Salt

1 Bunch Mint, Cleaned and Washed

Pour Oil in a heated pan, add Asafoetia, Red Chilies, saute for a minute.

Add Ginger and saute for few seconds.

Add Tomatoes, Salt and mix well. Allow it to cook. Wait until all the water evoporates.

Add Mint and mix well. Let the mint cook for a minute.

Allow it to cool.

1/2 Cup Pinenuts

Grind with Pinenuts.

Taste Note: Tastes  Good.

Source: Healthy Green and Spiritual

Onion Tomato Cilantro Chutney

1 Tsp Oil
2 Tsp Urad dal
1 Tsp Cumin Seeds
1 Red Chilies
Asafoetida
1 Big Onions, Medium Size, Chopped
2 Garlic Cloves
1 Green Chilies

4 Tomatoes, Chopped
1 Bunch Cilantro
1/2 + 1/8 Tsp Salt
1/4 Tsp Turmeric Powder

1/2 Tsp Blackpepper Corns
1/2 Cup Almond / Walnut

Heat Oil in a pan, add Urad dal, Cumin Seeds, Red Chili and Asafoetida, fry till the color of the dal changes.

Add Onion, Garlic and Green Chilies, fry for 2 minutes.

Add Tomatoes, Cilantro, Salt, Turmeric Powder, mix well and cook for 5 minutes in medium flame.

Allow it to cool.

Grind with nuts and black pepper corns.

Taste Note: Tastes Awesome

Note: I chopped 3 Green Chilies, sauted them and tasted the cooked vegetables and it was hot, so removed 1 chili while grinding.

Source: Cooking with Siri

Big Onion Chutney

1 Tsp Olive Oil
1 Tbsp Urad Dal

2 Big Onions (Medium), Chopped into big pieces
1 Green Chili
1 Red Chili, break into 2 pieces
1/4" Ginger

2 Roma Tomatoes

Little bit Tamarind
1/2 Tsp Salt

Pour Olive Oil in a heated pan, add Urad Dal, when it turns light brown, add Big Onion, Red Chili, Green Chili and Ginger and fry for 3 minutes

Add Tomatoes and fry well for 3 more minutes.

Allow it to cool.

Add Tamarind and Salt and grind well.

Taste Note:

Source: Vijaya 

MIL's Big Onion Chutney

1 Tsp Olive Oil
1 Tbsp Urad Dal
2 Red Chillies

2 Big Onion (Medium), Chopped into big pieces
1 Big Garlic Clove, Chopped into big pieces

4 Roma Tomatoes, Chopped into big pieces
11 Curry Leaves

1/4" Ginger, Chopped into big pieces
4 Tbsp Almonds
2 Tbsp Roasted Dalia Split (Pottukadalai)
3/4 Tsp Salt

Pour Olive Oil in a heated pan, add Urad Dal and Red Chilies, fry until Urad Dal becomes light brown in color.

Add Onion and Garlic and fry for 3 minutes in Medium High.

Add Tomatoes and Curry Leaves and fry for 3 minutes in Medium High.

Switch off the stove. Add Ginger and mix well. Allow it to cool.

Grind Almond, Roasted Dali and Salt. Add everything else and grind well.

Note: If Red Chili becomes black, while frying everything else, take out the red chili and add it after switching off the stove.

Taste Note: Tastes Good, kind of sweet tasting

Source: MIL