Onion Tomato Chutney

4.49 from 29 votes
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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 chutneys, here are some more recipes: Coconut Cilantro Chutney, Red Chilli Coconut Chutney, and Andhra Style Peanut Chutney

Onion tomato chutney served in a bowl.
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Onion Tomato Chutney is a delicious South-Indian-style chutney made with onions, tomatoes, cilantro, and 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 chutney is a great accompaniment with dosa, idli, uttapam, etc. It also tastes great with dal rice or sambar rice.

Try this one if you are bored of eating the same old Coconut Chutney.

Ingredients

For The Chutney

This chutney requires basic ingredients that are easily available at home.

I have used 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.

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. I like to temper my chutney with oil, white urad dal, brown mustard seeds, and curry leaves.

How To Make Onion Tomato Chutney

Make The Chutney

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

Oil heating in a pan.

Once the oil is hot, add 2 cups chopped onions and 2 cups chopped tomatoes. Cook for 5-6 minutes, stirring frequently.

Onions and tomatoes added to the pan.

Add ¼ cup chopped cilantro, 1 tablespoon tamarind paste, and 4-5 Kashmiri dry red chilies (stalk removed) and cook for 3-4 minutes, stirring frequently.

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

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.

Onion tomato mixture added to a blender with asafetida, salt, coconut and water.
Smooth chutney made.

Temper The Chutney

Heat 1 tablespoon oil in a 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.

Pour the tempering over the chutney and mix well. Serve!

Tip – Save some tempering to garnish the chutney.

Tempering poured over ready onion tomato chutney.

Frequently Asked Questions

How to make it gluten-free?

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

Variations

With Pudina – You can add some fresh mint leaves to this recipe.

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

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

With Peanuts – For a variation, Make this chutney with peanuts. Roast the peanuts in a little oil before adding them to the recipe.

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Onion Tomato Chutney is a delicious South-Indian style chutney that goes perfectly with dosa and idli. Make it using my easy recipe.
4.49 from 29 votes

Onion Tomato Chutney Recipe

Onion Tomato Chutney is a delicious South-Indian style chutney that goes perfectly with dosa and idli. Make it using my easy recipe.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 people

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 5-6 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!
  • Tip – Save some tempering to garnish the chutney.

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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20 Comments

  1. 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

      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.