Onion Tomato Chutney recipe – Onion tomato chutney is a spicy and tangy South Indian breakfast side dish made with onions, tomatoes, garlic, coconut and red chillies.
This onion tomato chutney goes well with all South Indian breakfast items like idli, dosa, paniyaram, etc. Though there are various ways to make this chutney, each family has their own recipe which they religiously follow. This is one such recipe followed in my family. Do give it a try and let me know how it turns out.
Check out other chutney recipes on the blog
Coriander Chutney | Cilantro Chutney for Idly & Dosa
Drumstick Thokku / Murungakkai Thokku
How to make Onion Tomato Chutney
Cooking instructions with step by step pictures
Heat oil in a pan, add urad dal and chana dal.
Once dals are browned, add chopped onions, salt, red chillies and garlic.
Once onions are cooked, add chopped tomatoes and saute till they are mushy.
Add grated coconut, mix well and switch off the stove.
Once the mixture is cooled, transfer to a blender and grind smooth.
Serve with idli / dosa / paniyaram.
Notes
- You can replace onions with shallots. Onions give a sweeter tinge to the recipe compared to shallots. So you can substitute them to suit your taste.
- You can adjust the amount of red chillies to increase or decrease the heat. Opt for kashmiri red chillies for a bright red colour.
- Always use ripe and juicy tomatoes for the chutney. Tamarind can be adjusted based on the tanginess of the tomatoes.
- You can skip the coconut in the chutney but skipping the coconut gives a stronger taste to the chutney.
- Tempering this chutney is totally optional. If you want go ahead and temper it.
- This chutney stays good for 2 days in the refrigerator with coconut and upto 5 days without coconut.
Onion tomato chutney
Ingredients
- 1 tbsp split urad dal
- 1 tbsp chana dal
- 2 big onions
- 4 medium tomatoes
- 5 to 6 garlic cloves
- 6 to 7 dry red chillies
- ⅓ cup coconut
- 2 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan, add urad dal and chana dal.
- Once dals are browned, add chopped onions, salt, red chillies and garlic.
- Once onions are cooked, add chopped tomatoes and saute till they are mushy.
- Add grated coconut, mix well and switch off the stove.
- Once the mixture is cooled, transfer to a blender and grind smooth.
- Serve with idli / dosa / paniyaram.
Notes
- You can replace onions with shallots. Onions give a sweeter tinge to the recipe compared to shallots. So you can substitute them to suit your taste.
- You can adjust the amount of red chillies to increase or decrease the heat. Opt for kashmiri red chillies for a bright red colour.
- Always use ripe and juicy tomatoes for the chutney. Tamarind can be adjusted based on the tanginess of the tomatoes.
- You can skip the coconut in the chutney but skipping the coconut gives a stronger taste to the chutney.
- Tempering this chutney is totally optional. If you want go ahead and temper it.
- This chutney stays good for 2 days in the refrigerator with coconut and upto 5 days without coconut.