Tomato Onion Chutney Rice

This is a recipe for a really yummy rice dish that I make when I’m in the mood for a tangy one pot meal. It goes really well with plain yogurt and spicy Indian pickles. I use Maya’s Tomato Onion Chutney recipe as a base for this recipe. You can use any kind of white rice – other than the Japanese sticky rice. I usually use Basmati rice.


Serves 8


1 tablespoon of rai ( black mustard seeds)

3 sprigs of curry leaves ( available in Indian supermarkets)

3 small onions sliced

2 scallions chopped (optional)

1 inch of ginger peeled and sliced

A full head of garlic peeled and sliced

6-7 green chilies whole (optional)

6-7 plum tomatoes roughly chopped

4-5 tablespoons of tomato paste  (optional)

1 teaspoon turmeric powder

Cayenne pepper ( to taste)

1 bunch of cilantro washed and chopped

3 tablespoons of cooking oil ( use mustard oil if you have it)

5 cups of cooked white rice


  • In a large wok, make the tomato onion chutney using the link to the recipe.
  • When the chutney is done, add the 5 cups of cooked white rice to it.
  • Mix it all together very well.
  • Cover and cook on low heat for about 15 minutes.
  • Add salt to taste and serve warm with plain yogurt and Indian pickles.
  • One thought on “Tomato Onion Chutney Rice

    1. Pingback: Tomato and Onion Chutney « The Food Fairy

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