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    Whisk Affair » Recipes » Dips » Onion Tomato Chutney

    Published: Jun 6, 2020 | Last Updated On: Aug 30, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Onion Tomato Chutney

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    Jump to Recipe

    Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This is very easy to make and keep well in the refrigerator for a few days. Here is how to make this chutney recipe for dosa idli.

    If you want to try more South Indian Chutneys, here are some more recipes – Green Coconut Chutney, Red Coconut Chutney, and Andhra Style Peanut Chutney. 

    Onion tomato chutney served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • Variations
    • Recipe Card

    About This Recipe

    This Tomato Onion Chutney belongs to the Andhra region of South India and is one of my favorites after Coconut chutney to serve along with the breakfast dishes.

    The key ingredients used in this chutney are onion and tomatoes. They are further flavored with some more ingredients along with tamarind paste and fresh coconut. While coconut adds a South Indian touch to this chutney, tamarind gives it that slightly tangy taste, making it even better.

    To enhance the flavor, even more, it is tempered with curry leaves, urad dal, and hing. Tempering is optional, but I would recommend it as it just takes the taste to another level.

    So, if you are looking for a different South Indian chutney for your breakfast recipes such as Dosa, Idli, Uttapam, Paniyaram or even Upma, you should give this one a try.

    This Tomato Onion Chutney is,

    • Easy to make
    • Vegan
    • Quick
    • A great accompaniment to Dosa & Idli
    • Tasty
    • A delicious alternative to coconut chutney

    Ingredients

    Onion tomato chutney ingredients.

    For Chutney:

    This chutney requires basic ingredients which are easily available at home all the time. I have used onion, fresh tomatoes, dry red chilies, fresh coriander, and tamarind paste to make this chutney.

    Adding coconut is optional. You can add it to a different taste.  I have used Kashmiri Dry Red Chilli to make this chutney. It gives a nice color to it, keeping the heat to low.

    Also, tamarind adds a nice tangy taste, that makes all the difference. So do not skip on this one.

    Tempering Ingredients

    For Tempering:

    I like to temper my chutney with urad dal, hing, and curry leaves. You can skip to temper the chutney as well. This idli dosa chutney recipe anyways tastes delicious.

    Step By Step Recipe

    Heat 1 tablespoon oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add onion and tomato. Saute for 5-6 minutes.

    Onion and tomato added in the pan.

    Add fresh coriander, tamarind and dry red chillies and cook for another 3-4 minutes. Remove the pan from heat.

    coriander, tamarind and red chillies added in the pan.

    Add the mixture in a grinder along with hing and salt and grind to make a smooth chutney. 

    Onion tomato mixture added in a grinder along with hing and salt.

    Add little water if required.

    Coarse chutney made.

    Heat oil for tempering in a pan. Once the oil is hot, add urad dal, mustard seeds and curry leaves and fry until dal turns golden brown.

    Mustard seeds, urad dala nd curry leaves added in hot oil for tempering.

    Pour the tempering over the chutney. Serve with idli or dosa.

    Tempering poured over ready onion tomato chutney.

    Frequently Asked Questions

    How to make it Gluten Free?

    You can skip adding hing in the Tadka, to make it gluten free.

    Can we make it without cooking Tomatoes?

    Roasting of Tomatoes with other ingredients adds a nice flavor in this dish, which raw tomatoes won’t give. So, I will highly recommend you to cook the tomatoes for making this chutney.

    Serving Suggestions

    This chutney pairs very well with anything Indian. Serve it as a side dish for Idli, Dosa, Neer Dosa, Chapati, Uttapam, Vada, Paniyaram, Pesarattu, Upma, Pongal etc.

    You can also have it with Dal/Sambar Rice or even Plain Ghee Rice. 

    Storage Suggestions

    This chutney stays good in the refrigerator for about 2 to 3 days in an airtight container. If you skip adding coconut, it can stay up to a week. 

    Variations

    With Pudina – You can add some fresh mint leaves in this chutney to make Pudina Onion Tomato Chutney.

    With Curry Leaves – Add some curry to make a nice variation.

    Kerala Style – Cook the chutney is coconut oil instead of regular oil to make it in Kerala style.

    With Peanuts – Make this chutney with peanuts for a variation. Roast the peanuts in little oil before adding in the chutney.

    With Chana Dal – Just like peanuts, you can roast some Chana Dal and add in with other ingredients while grinding the chutney.

    With Coriander – You can add some coriander in this chutney.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This chutney is very easy to make and keep well in the refrigerator for a few days. Here is how to make this chutney recipe for dosa idli.

    Onion Tomato Chutney Recipe

    Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This is very easy to make and keep well in the refrigerator for a few days. Here is how to make this chutney recipe for dosa idli.
    4.47 from 28 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 140kcal
    Author: Neha Mathur

    Ingredients 

    • 1 tablespoon Vegetable Oil
    • 2 cups Onion (Chopped)
    • 2 cups Tomato
    • ¼ cup Fresh Coriander
    • Tamarind (Lemon Sized Ball)
    • 4-5 Dry Red Chillies
    • ½ teaspoon Hing
    • Salt to taste
    • 2 tablespoon Fresh Coconut (Grated)

    For Tempering

    • 1 tablespoon Vegetable Oil
    • 1 teaspoon Urad Dal
    • 1 teaspoon Mustard Seeds
    • 10-12 Curry Leaves
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Heat 1 tablespoon oil in a pan.
    • Once the oil is hot, add onion and tomato. Saute for 3-4 minutes.
    • Add fresh coriander, tamarind and dry red chillies and cook for another minute.
    • Remove the pan from heat.
    • Add the mixture in a grinder along with hing, salt and fresh coconut and grind to make a smooth chutney.
    • Add little water if required.
    • Heat oil for tempering in a pan.
    • Once the oil is hot, add urad dal, mustard seeds and curry leaves and fry until dal turns golden brown.
    • Pour the tempering over the chutney.
    • Serve with idli or dosa.

    Notes

    I like this chutney coarse in texture and that is how it is made traditionally too. But if you like a smooth creamy texture, go ahead and grind it even more.
    You can increase or decrease the amount of chilli according to your taste.
    Use the fresh, ripe tomatoes to make this chutney. The red colour of the tomato shows in the final dish.
    Tempering is optional. You can choose to skip it.

    Nutrition

    Calories: 140kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 12mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1210IU | Vitamin C: 131.1mg | Calcium: 47mg | Iron: 1.2mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. neil vijay yeddu

      December 10, 2018 at 5:44 am

      5 stars
      It came out yummy. I made it for upma and the combination was perfect. Thanks madam for this recipe.

      Reply
      • Neha Mathur

        December 12, 2018 at 4:05 am

        Thnx a lot for trying 🙂

        Reply
    2. Smitha

      January 22, 2019 at 4:17 am

      5 stars
      Very nice, simple & tasty

      Reply
      • Neha Mathur

        January 22, 2019 at 4:28 am

        Thnx a lot 🙂

        Reply
    3. Priya Rodrigues

      February 21, 2019 at 2:48 am

      Nice and simple! Tastes yum! Thanks, girl

      Reply
      • Neha Mathur

        February 21, 2019 at 6:23 am

        Thnx for trying 🙂

        Reply
    4. Sush

      May 09, 2019 at 7:05 pm

      5 stars
      Tried and turned out so yum!
      Thank you for sharing!!
      Sush

      Reply
      • Neha Mathur

        May 10, 2019 at 4:04 am

        Thnx for trying 🙂

        Reply
    5. Joycy

      June 04, 2019 at 4:56 am

      5 stars
      Tried and came out good. Best recipe when done one is in hurry.

      Reply
      • Neha Mathur

        June 05, 2019 at 3:21 am

        Thnx for trying 🙂

        Reply
        • Remya

          January 24, 2020 at 7:43 am

          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
          • Neha Mathur

            January 26, 2020 at 10:49 am

            Very good to know this 🙂

            Reply
    6. SNalla

      January 04, 2020 at 2:51 pm

      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
      • Neha Mathur

        January 06, 2020 at 9:13 am

        Happy to hear this 🙂

        Reply
    7. venkatesh K

      April 07, 2020 at 5:27 pm

      5 stars
      I tried it and It came out really tasty.

      Reply
      • Neha Mathur

        April 08, 2020 at 4:16 am

        Thanks for trying 🙂

        Reply
    8. Yogita Magdum

      April 12, 2020 at 11:45 am

      5 stars
      I liked and tried ,we all liked it

      Reply
      • Neha Mathur

        April 12, 2020 at 1:16 pm

        Happy to hear 🙂

        Reply
    9. r

      March 31, 2021 at 2:09 pm

      Is the urad daal dried or cooked when you add it?

      Reply
      • Neha Mathur

        April 05, 2021 at 1:41 pm

        It’s dry. You can soak it for some time if don’t like crunchy dal.

        Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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