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    Onion Tomato Gotsu Recipe

    Last Updated On: May 30, 2025 by Aarthi

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    Onion Tomato Gotsu is a flavorful South Indian condiment that pairs beautifully with idli, dosa, uttapam and even chapati. It is known as Vengaya Thakkali Kothsu in Tamil and Pyaaz Tamatar Chutney in Hindi, this vibrant dip blends the natural sweetness of onions with the tang of ripe tomatoes and the subtle heat of green chillies. Whether you’re looking for a homemade chutney recipe or a traditional Tamil nadu style chutney, this versatile dish delivers both taste and nutrition.

    Onion Tomato Gotsu

    Onion Tomato Gotsu Recipe - Thakkali Kotsu Recipe - Side dish for Idli & Dosa with step wise pictures. I made this kotsu and served with my quinoa idli and it was fantastic.

    Jump to:
    • About Onion Tomato Gotsu
    • Ingredients
    • Hacks
    • Onion Tomato Gotsu (Step by Step Pictures)
    • Expert tips
    • Variations
    • FAQ
    • 📖 Recipe Card

    About Onion Tomato Gotsu

    Every household has its signature touch when it comes to onion tomato gotsu and in many South Indian kitchens, it’s more than just a side dish, its a memory. I still remember my grandmother making it fresh every morning in her iron kadai, the aroma of roasted spices and sauteed garlic filling the house before breakfast. She would always say the secret to a perfect  Vengaya Thakkali Gotsu lies in balancing the tanginess of tomatoes with the sweetness of onions.

    Over the years, this simple chutney became our family’s go-to for everything, from crispy dosas to piping hot rice. It’s quick to prepare, requires minimal ingredients, and can be adjusted to suit all spice levels. Whether you’re a fan of authentic Tamil recipes or looking for a quick Indian dip, this chutney brings comfort and flavor to any meal.

    It’s commonly ground to a smooth or coarse texture and finished with a fragrant tempering of spices that adds depth and aroma. A staple in many South Indian households, this chutney has gained popularity across India and globally for its simplicity and bold flavors. Its perfect for breakfast, lunch or even as a side with snacks. 

    Similar Recipes

    Capsicum Chutney
    Onion Chutney
    Beetroot Chutney
    Chilli Garlic Chutney
    Onion Tomato Chutney

    Why this recipe work?

    Balanced Flavor Profile: The combination of sweet onions, tangy tomatoes, spicy green chillies, and aromatic garlic creates a chutney that hits all the right flavor notes. Each ingredient enhances the other, resulting in a well-rounded taste.

    No Coconut, Longer Shelf Life: Unlike many South Indian chutneys, this one doesn’t use coconut, making it last longer without refrigeration and perfect for travel or meal prepping.

    Why I love this recipe - On hectic mornings, this recipe is a lifesaver. It’s ready in under 15 minutes and instantly upgrades a plain breakfast. Just fresh ingredients and homemade goodness that I feel good about eating. I love how this chutney pairs beautifully with idli, dosa, uttapam, chapati, curd rice or even as a sandwich spread. One chutney, many uses. Everything I need is usually already in my kitchen, which makes it easy to whip up anytime.

    Quick and Easy to Prepare: It’s a beginner-friendly recipe that comes together quickly with basic pantry staples. No grinding of soaked lentils or fermenting required, just saute, blend, and temper.

    Versatile Side Dish: Whether served with dosa, idli, chapati, or even plain rice, this chutney complements a wide variety of South Indian and Indian meals, making it a go-to for breakfast, lunch, or dinner.

    Ingredients

    Oil: Used for both sauteing the base ingredients and tempering, oil helps in releasing and blending the flavors beautifully. It also adds a slight richness to the chutney’s texture.

    Onion: Sliced onions bring natural sweetness and depth to the chutney. When sautéed, they mellow down and balance the tang of the tomatoes.

    Tomatoes: Tomatoes are the heart of this chutney, providing a vibrant color and tangy base. They add juiciness and a fresh flavor that defines the dish.

    Green Chillies: Slit green chillies bring heat and a bold punch to the chutney. They’re sautéed to mellow the sharpness and blend into the flavor.

    Garlic: Garlic adds a strong, earthy aroma and taste that enriches the chutney. It complements both the spices and the vegetables.

    Coriander Leaves: Chopped coriander leaves add a refreshing, herbal note. They brighten up the chutney with color and flavor.

    For Tempering - Mustard seeds, urad dal, cumin seeds, chana dal, asafoetida and curry leaves is used.

    Hacks

    Use Shallots Instead of Onions: If you have pearl onions or shallots, use them for a sweeter, more traditional taste often found in Tamil Nadu-style chutneys.

    Use Leftover Chutney Creatively: Leftover chutney makes a great base for sandwiches, spreads for wraps, or even mixed into rice for a quick tomato rice dish.

    Roast Ingredients for Extra Flavor: Roasting the onions and tomatoes a little longer until they slightly caramelize adds a deep, smoky flavor to the chutney.

    Make a Big Batch and Store It: This chutney (since it’s coconut-free) can last up to 5 days in the fridge. Make a large batch and use it throughout the week.

    Onion Tomato Gotsu (Step by Step Pictures)

    1)Prepare all your ingredients

    2)Heat oil in a kadai. Add mustard seeds

    3)Add in a pinch of asafoetida

    4)Add in curry leaves and let it crackle

    5)Add in onions and green chillies

    6)Saute till onions gets translucent

    7)Add in salt and turmeric powder

    8)Cook that for couple of mins

    9)Add in chopped tomatoes

    10)Saute them for few minutes.

    11)Cook till tomatoes gets mushy

    12)Add in chilli and coriander powder

    13)Mix well

    14)Cook till oil separates from the masala

    15)Add a pinch of sugar

    16)Add in tamarind juice

    17)Mix well

    18)Add more water

    19)Boil till it reaches the right consistency

    20)Done

    21)Serve

    Expert tips

    Saute Until Soft and Aromatic: Cook the onions and tomatoes until they are completely soft and slightly caramelized, this enhances sweetness and depth of flavor.

    Use Ripe Tomatoes: Always use well-ripened tomatoes for a naturally tangy and juicy chutney. Avoid unripe ones as they can make the chutney sour or bland.

    Let It Cool Before Blending: Allow the sauteed mixture to cool slightly before grinding. This prevents steam buildup and helps preserve the taste and texture.

    Use a Heavy-Bottomed Pan: Cooking in a heavy-bottomed kadai or pan ensures even sauteing and prevents the ingredients from burning.

    Tempering: For Tempering spices, use gingelly oil also known as Indian sesame oil for best flavour.

    Variations

    Tomato Chutney: Tomato chutney is a tangy and vibrant South Indian dip made primarily with ripe tomatoes and spices. It’s quick to make, pairs wonderfully with idli or dosa, and can be customized from mildly spiced to fiery hot.

    Onion Kara Chutney: Onion kara chutney is a spicy, bold chutney where onions take the spotlight. It’s known for its deep reddish-brown color and fiery flavor, often made without tomatoes for a sharper, more intense taste.

    Tomato Kara Chutney: Tomato kara chutney blends the tanginess of tomatoes with a spicy kick, thanks to generous use of red chillies or green chillies. It’s a go-to for spice lovers who want their breakfast sides to pack a punch.

    Onion Chutney Recipe: This classic onion chutney recipe is all about simplicity and flavor. Onions are sautéed with chillies and spices, then blended into a smooth or coarse paste, perfect as a side for dosa, idli, or even chapati.

    FAQ

    1)How long does onion tomato chutney last?

    Since it doesn’t contain coconut, it typically stays fresh for up to 4-5 days when refrigerated in an airtight container.

    2)Can I make onion tomato chutney without tempering?

    Yes, but tempering adds a unique aroma and texture that enhances the overall flavor, so it’s highly recommended.

    3)Is onion tomato chutney spicy?

    The spice level can be adjusted by the number and type of chillies used, so you can make it mild or very spicy according to your preference.

    4)Can I use this chutney with foods other than dosa or idli?

    Absolutely! It pairs well with chapati, rice, upma, sandwiches, and even as a dip for snacks.

    5)Can I freeze onion tomato chutney?

    Yes, you can freeze it in small portions for up to a month and thaw when needed without losing much flavor.

    6)How do I make onion tomato chutney less tangy?

    Use less tomatoes or add a pinch of sugar while cooking to balance the acidity. 

    7)Can I make onion tomato chutney without garlic?

    Yes, garlic adds depth and aroma but you can skip it or substitute it with asafoetida for a milder flavor.

    8)Can I use dried red chillies instead of fresh green chillies?

    Definitely! Dried red chillies give a different heat and smoky flavor, which some people prefer in this chutney.

    9)Is onion tomato chutney suitable for a vegan diet?

    Yes, this chutney is entirely plant-based and vegan-friendly.

    10)How do I reduce the bitterness in onion tomato chutney?

    Make sure to saute the onions and tomatoes properly until caramelized. Adding a small pinch of sugar also helps balance any bitterness.

    More Chutney Recipes

    • Vegetable Chutney Recipe
    • Kothamalli Thogayal Recipe
    • Kollu Thogayal Recipe (Horse gram Chutney)
    • Ulundhu Kanji Recipe (Urad dal porridge)
    • Dhokla Recipe
    • Green Chutney Recipe

    📖 Recipe Card

    Onion Tomato Gotsu Recipe | Thakkali Kotsu Recipe | Side dish for Idli Dosa

    Onion Tomato Gotsu is a flavorful South Indian condiment that pairs beautifully with idli, dosa, uttapam and even chapati. It is known as Vengaya Thakkali Kothsu in Tamil and Pyaaz Tamatar Chutney in Hindi, this vibrant dip blends the natural sweetness of onions with the tang of ripe tomatoes and the subtle heat of green chillies. Whether you’re looking for a homemade chutney recipe or a traditional Tamil nadu style chutney, this versatile dish delivers both taste and nutrition.
    4.60 from 5 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 94kcal
    Author: Aarthi

    Equipment

    • Cooking pot

    Ingredients

    For Tempering

    • 2 tbsp Gingelly Oil
    • 1 tsp Mustard Seeds
    • ¼ tsp Asafoetida
    • 2 sprif Curry leaves

    For Curry

    • 1 large Onion peeled & chopped finely
    • 2 no Green Chillies chopped finely
    • 3 no Tomato chopped finely
    • 1 tsp Turmeric Powder
    • 1 tsp Red Chilli powder
    • 1 tbsp Coriander powder
    • 1 tsp Jaggery or to taste
    • Salt to taste

    For Tamarind Extract

    • 1 gooseberry size Tamarind
    • 1 cup Water as needed

    Instructions

    • Soak tamarind in water for 10 minutes. Squeeze and extract the pulp. Set this aside till needed
    • Heat oil in a pan. Crackle mustard seeds. Add in asaofetida, curry leaves and mix well. Let them sizzle.
    • Add in onions and green chillies. Add salt and turmeric powder and cook the onions for few mins. Now Add in tomatoes and cook that till it gets mushy. Add in chilli and coriander powder along with salt and sugar and mix well. Pour in tamarind water and cook on medium heat for 5 to 7 minutes.
    • Finally add coriander leaves if using and mix well. Serve with idli or dosa.

    Video

    YouTube video

    Nutrition

    Serving: 1servings | Calories: 94kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Nicholas

      at

      5 stars
      The intro talks of 'nuttyness from peanuts'.
      But no mention of peanuts in. the recipe.
      thnx.

      Reply
    2. Justswad

      at

      5 stars
      This is Delicious. Simple recipe. Thanks for sharing.

      Reply
    4.60 from 5 votes (3 ratings without comment)

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