Onion Tomato Chutney
Onion Tomato Chutney is a delicious South-Indian style chutney that goes perfectly with dosa and idli. Make it using my easy recipe.
If you want to try more South Indian style chutneys, here are some more recipes: Tomato Peanut Chutney, Coconut Cilantro Chutney, Red Chilli Coconut Chutney, and Andhra Style Peanut Chutney.
About Onion Tomato Chutney
Onion Tomato Chutney is a delicious South-Indian-style chutney made with onions, ripe tomatoes, cilantro, and a few other basic ingredients. It is spicy and tangy with a nice crunch from the lentils added to the tempering.
I learned to make it from my househelp in Bangalore. She was a good cook and taught me many South Indian recipes.
This delicious chutney is a great side dish for South Indian breakfast dishes like crispy dosa, idli, uttapam, etc. It also tastes great with curd rice, dal rice, or sambar rice.
Try this one if you are bored of eating the same old Coconut Chutney.
Ingredients
For The Chutney
This easy onion tomato chutney recipe requires basic ingredients that are easily available at Indian grocery stores.
I have used red onion, fresh tomatoes, dry Kashmiri red chilies, cilantro, and tamarind paste.
You will also need oil, asafetida (hing), salt, and grated fresh coconut.
Adding coconut is optional, so you can choose to skip adding it.
I made this chutney using Kashmiri dry red chilies. They give it a nice color without making it too spicy.
For The Tempering
Tempering is optional but I recommend it as it gives the chutney a delicious flavor. I like to temper my chutney with oil, white urad dal, brown mustard seeds, and curry leaves.
You can use cooking oil like peanut oil, sesame oil, canola oil etc for tempering.
How To Make Tomato Onion Chutney
Make The Chutney
Heat 1 tablespoon oil in a pan over medium-high heat.
Once the oil is hot, add 2 cups chopped onions and 2 cups chopped tomatoes. Cook for 6-7 minutes, stirring frequently.
Add ¼ cup chopped cilantro, 1 tablespoon tamarind paste, and 4-5 Kashmiri dry red chillies (stalk removed) and cook for 3-4 minutes, stirring frequently.
Remove the pan from heat.
Add the mixture to a blender with the following ingredients and blend to make a smooth chutney.
- ½ teaspoon asafetida
- 1 teaspoon salt
- 2 tablespoon grated fresh coconut
- 2 tablespoon water
Check for salt and add more if needed.
Temper The Chutney
Heat 1 tablespoon oil in a small pan over medium-high heat.
Once the oil is hot, add 1 teaspoon white urad dal, 1 teaspoon brown mustard seeds, and 10-12 curry leaves and saute until the dal turns golden brown, stirring frequently.
Pour the tempering over the chutney and mix well. Serve at room temperature or cold!
Tip – Save some tempering to garnish the chutney.
Frequently Asked Question
Skip adding asafetida (hing) to the recipe to make a gluten-free chutney.
Variations
With Pudina – You can add ¼ cup of fresh mint leaves to this spicy chutney recipe.
With Curry Leaves – Add a handful of curry leaves to make a nice variation.
Kerala Style – Cook the chutney in coconut oil instead of regular oil to make a Kerala style version of onion tomato chutney.
With Peanuts – For a variation, make this red chutney with peanuts. Roast ¼ cup raw peanuts in a little oil before adding them to the recipe.
Others – You can add a few garlic cloves for a garlicky flavor.
Storage Suggestions
This tomato and onion chutney can be stored in an airtight container in the refrigerator for upto a week. You can top it with a thin layer of oil for increasing it’s shelf life even more.
You can also freeze it in freezer-safe container for upto a month. Thaw and use.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Onion Tomato Chutney Recipe
Ingredients
For The Chutney
- 1 tablespoon oil
- 2 cups chopped onions
- 2 cups chopped tomatoes
- ¼ cup chopped cilantro
- 1 tablespoon tamarind paste
- 4-5 Kashmiri dry red chilies
- ½ teaspoon asafetida (hing)
- 1 teaspoon salt (or to taste)
- 2 tablespoons grated fresh coconut
For Tempering
- 1 tablespoon oil
- 1 teaspoon white urad dal
- 1 teaspoon brown mustard seeds
- 10-12 curry leaves
Instructions
Make The Chutney
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add onions and tomatoes. Cook for 6-7 minutes, stirring frequently.
- Add cilantro, tamarind paste, and Kashmiri dry red chilies and cook for 3-4 minutes, stirring frequently.
- Remove the pan from heat.
- Add the mixture to a blender with asafetida, salt, coconut, and 2 tablespoon water and blend to make a smooth chutney.
- Check for salt and add more if needed.
Temper The Chutney
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add urad dal, mustard seeds, and curry leaves and saute until the dal turns golden brown, stirring frequently.
- Pour the tempering over the chutney and mix well. Serve at room temperature or cold!
- Tip – Save some tempering to garnish the chutney.
Is the urad daal dried or cooked when you add it?
It’s dry. You can soak it for some time if don’t like crunchy dal.
I liked and tried ,we all liked it
Happy to hear 🙂
I tried it and It came out really tasty.
Thanks for trying 🙂
I’m a new cook and I tried this…came out really good. Will repeat this in future. Thanks for sharing this recipe
Happy to hear this 🙂
Tried and came out good. Best recipe when done one is in hurry.
Thnx for trying 🙂
I tried this recipe this morning and it turned out great.. I am not a fan of Idli, but bcoz of this chutney, I enjoyed eating Idli today.
Very good to know this 🙂
Tried and turned out so yum!
Thank you for sharing!!
Sush
Thnx for trying 🙂
Nice and simple! Tastes yum! Thanks, girl
Thnx for trying 🙂
Very nice, simple & tasty
Thnx a lot 🙂
It came out yummy. I made it for upma and the combination was perfect. Thanks madam for this recipe.
Thnx a lot for trying 🙂