Onion Tomato Chutney Recipe (South Indian Style)
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.
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
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
