Onion Tomato Chutney Recipe (South Indian Style)

By Neha Mathur

4.56 from 27 votes
Updated: Mar 27, 2026
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This Onion Tomato Chutney is a classic South Indian condiment made with sautéed onions, ripe tomatoes, and spices. It pairs perfectly with idli, dosa, uttapam, and even vada. This chutney strikes the perfect balance between tangy, spicy, and slightly sweet flavors, making it a staple in South Indian homes. 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. 

A bowl of Onion Tomato Chutney garnished with curry leaves, mustard seeds, and spices, placed on a burlap cloth with fresh cilantro and red chilies in the background.

Table of Contents

This onion tomato chutney is one of those recipes that quietly became a staple in my kitchen. I started making it when I wanted something more flavorful than my everyday coconut chutney, and the combination of sweet onions, tangy tomatoes, and creamy coconut instantly won me over. Now, it’s made on a regular rotation at home.

This delicious chutney is a great side dish for South Indian breakfast dishes like crispy dosa, idli, medu vada, uttapam, etc. It also tastes great with curd rice, dal rice, or sambar rice.

Ingredients

For The Chutney

This easy onion-tomato chutney recipe uses basic ingredients that are easily available at Indian grocery stores.

  • Oil – Use any cooking oil.
  • Dry Kashmiri red chilies give it a nice color without making it too spicy.
  • Fresh Ingredients – You will need tomatoes, red onions, and cilantro (fresh coriander).
  • Tamarind paste gives a nice tang to the chutney.
  • Others – You will also need asafetida (hing), salt, and grated fresh coconut. To save time, use frozen pre-grated coconut. Thaw it to room temperature before using.

For The Tempering

Tempering is optional, but I recommend it as it gives the chutney a delicious flavor. You will need

  • Oil – You can use cooking oils such as peanut oil, sesame oil, or canola oil for tempering.
  • White urad dal
  • Brown mustard seeds
  • Curry leaves

How To Make Onion Tomato Chutney

Make The Chutney

Step 1: Heat 1 tablespoon oil in a pan over medium-high heat.

Oil heating in a pan.

Step 2: Once the oil is hot, add 2 cups chopped onions and 2 cups chopped tomatoes. Cook for 6-7 minutes, stirring frequently.

Onions and tomatoes added to the pan.

Step 3: 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.

Cilantro, tamarind paste and dry red chilies added to the pan.

Step 4: Remove the pan from the heat. Add the mixture to a blender with the following ingredients.

  • ½ teaspoon asafetida
  • 1 teaspoon salt
  • 2 tablespoon grated fresh coconut
  • 2 tablespoon water
Onion tomato mixture added to a blender with asafetida, salt, coconut and water.

Step 5: Blend until smooth. Check for salt and add more if needed.

Smooth chutney made.

Temper The Chutney

Step 6: 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.

White urad dal, mustard seeds and curry leaves added to hot oil in a small pan.

Step 7: Pour the tempering over the chutney and mix well. Serve at room temperature or cold!

Save some tempering to garnish the chutney.

Tempering poured over ready onion tomato chutney.

Onion Tomato Chutney FAQs

How to make this tomato onion chutney recipe gluten-free?

Skip adding asafetida (hing) to the recipe to make a gluten-free chutney.

How to store onion tomato chutney?

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 a freezer-safe container for upto a month. Thaw and use.

Variations

With Pudina – Add ¼ cup of fresh mint leaves to this spicy chutney recipe.

With Curry Leaves: Add a handful of curry leaves for 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.

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A bowl of Onion Tomato Chutney garnished with curry leaves, mustard seeds, and spices, placed on a burlap cloth with fresh cilantro and red chilies in the background.
4.56 from 27 votes

Onion Tomato Chutney Recipe (South Indian Style)

By: Neha Mathur
This Onion Tomato Chutney is a classic South Indian condiment made with sautéed onions, ripe tomatoes, and spices. It pairs perfectly with idli, dosa, uttapam, and even vada. This chutney strikes the perfect balance between tangy, spicy, and slightly sweet flavors, making it a staple in South Indian homes. Make it using my easy recipe.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 people
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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
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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!
    • Save some tempering to garnish the chutney.

Video

Notes

Increase or decrease the amount of chili according to your taste.
Tempering is optional. You can choose to skip it.

Nutrition

Calories: 157kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 763mg, Potassium: 528mg, Fiber: 4g, Sugar: 10g, Vitamin A: 734IU, Vitamin C: 132mg, Calcium: 79mg, Iron: 2mg
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4.56 from 27 votes (19 ratings without comment)

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20 Comments

  4. 5 stars
    I’m a new cook and I tried this…came out really good. Will repeat this in future. Thanks for sharing this recipe

    Reply

      1. 5 stars
        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.

        Reply