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.

Jump to:
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

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.

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.

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

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

Add the mixture in a grinder along with hing and salt 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.

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

Onion Tomato Chutney Recipe
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
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.
neil vijay yeddu
It came out yummy. I made it for upma and the combination was perfect. Thanks madam for this recipe.
Neha Mathur
Thnx a lot for trying 🙂
Smitha
Very nice, simple & tasty
Neha Mathur
Thnx a lot 🙂
Priya Rodrigues
Nice and simple! Tastes yum! Thanks, girl
Neha Mathur
Thnx for trying 🙂
Sush
Tried and turned out so yum!
Thank you for sharing!!
Sush
Neha Mathur
Thnx for trying 🙂
Joycy
Tried and came out good. Best recipe when done one is in hurry.
Neha Mathur
Thnx for trying 🙂
Remya
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.
Neha Mathur
Very good to know this 🙂
SNalla
I’m a new cook and I tried this…came out really good. Will repeat this in future. Thanks for sharing this recipe
Neha Mathur
Happy to hear this 🙂
venkatesh K
I tried it and It came out really tasty.
Neha Mathur
Thanks for trying 🙂
Yogita Magdum
I liked and tried ,we all liked it
Neha Mathur
Happy to hear 🙂
r
Is the urad daal dried or cooked when you add it?
Neha Mathur
It’s dry. You can soak it for some time if don’t like crunchy dal.