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Easy Onion Tomato Chutney Recipe

Easy Onion Tomato Chutney Recipe with step by step pictures. This chutney is traditional South Indian chutney made with onions and tomatoes which is usually served with Idli, dosa or kuzhi paniyaram. It is popular side dish just like coconut, tomato & onion chutney. It is delicious, flavourful, spicy and slightly tangy. Learn how to make the best side dish for idli or dosa.
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 86kcal

Equipment

  • cooking pan
  • Tadka Pan
  • Blender

Ingredients

Onion Tomato Chutney (Version 1)

  • 1 large Onion peeled and sliced
  • 1 large Tomato chopped
  • 4 no Dry Red Chillies
  • 4 cloves Garlic peeled
  • 1 tsp Tamarind
  • 2 tbsp Gingelly Oil
  • 1 tsp Mustard Seeds
  • Salt to taste

Onion Tomato Chutney (Version 2)

  • 1 tbsp Vegetable Oil
  • 1 large Onion sliced
  • 1 large Tomato chopped
  • 3 no Green Chillies slit
  • 6 cloves Garlic peeled
  • 3 tbsp Coriander Leaves chopped
  • Salt to taste

For Tempering

  • 1 tbsp Gingelly oil
  • 1 tsp Mustard Seeds
  • 1 tsp Split Urad dal
  • ½ tsp Cumin Seeds
  • 1 tsp Split Chana Dal
  • 2 sprig Curry Leaves
  • ¼ tsp Asafoetida

Instructions

How to Make Onion Tomato Chutney (Version 1)

  • Take onion, tomato, chilli, garlic, tamarind in a blender and make it into a fine puree.
  • Heat oil in a kadai. Add in mustard and let it sizzle. Add in the ground puree, salt and cook till oil separates. Serve with idli or dosa or kuzhi paniyaram.

How to make Onion Tomato Chutney (Version 2)

  • Heat oil in a kadai. Add in onions, green chillies, salt and garlic cloves. Saute for a min. Add in tomatoes and keep this cooking for 5 mins. Add in coriander leaves and saute till it gets mushy. Take this in a blender and make it into a smooth puree. Transfer this to a bowl.
  • Make Tempering. Heat oil and add all spices in it. Let them sizzle for a minute in the oil. Pour this over the chutney and mix well. Serve.

Notes

  • Instead of onions, you can use peeled shallots also known as sambar onion.
  • Use ripe tomatoes which are juicy and fresh. If your tomatoes are tart, you can reduce the tamarind in the chutney.
  • For Tempering spices, use gingelly oil also known as Indian sesame oil for best flavour. 
  • Cook the chutney till all the moisture evaporates which preserves the chutney longer.

Nutrition

Serving: 1servings | Calories: 86kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1mg
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