Tomato Onion Chutney



Tomato Onion Chutney is one of the best accompaniments for any South Indian cuisine. It is usually served with South Indian breakfast dishes like Idli and Dosa but can also be used as a dip for uttapam, vada, pakora or parathas.

It is a very flavorful, easy and quick recipe to compliment any South Indian savoury. Moreover, a touch of tempered spices provides a unique finishing to this recipe. Fried mustard seeds, crispy curry leaves and dried red chilly add more flavour and textural appeal.

Try this version of chutney and share your experience in the comment section.


  • 1 tbsp Oil
  • 1 tsp mustard seeds
  • 1 tsp cumin powder
  • 1/2 tbsp urad dal
  • 1 cup onion chunks
  • 2 cups tomato chunks
  • 1-2 dried red chillies (to taste)
  • 2-3 garlic cloves, finely chopped
  • 1-inch ginger, finely chopped
  • 1/2 medium-sized green chilly
  • 1/2 tbsp tamarind pulp
  • 6-7 curry leaves
  • 1/4 cup water
  • Salt to taste


  • 1/2 tsp Oil
  • 5-6 curry Leaves
  • 2-3 dried red chilly


How to prepare

  • Heat oil in a pan or kadhai and add mustard seeds.
  • Allow the mustard seeds to splutter and add urad dal, curry leaves and dried red chilly.
  • Add finely chopped ginger and garlic. Saute it for a minute or so.
  • Add chopped onion and sauté until it turns light brown in colour.
  • Add tomato chunks and water and season the chutney with cumin powder and salt.
  • Saute it for 8-10 minutes on medium flame.
  • Once the tomato turns soft and mushy, switch off the flame and allow the prepared mixture to cool down completely.
  • Transfer the mixture to the blender and blend into a smooth paste.

For Tempering

  • Heat oil in a small non-stick pan and add mustard seeds. Allow the seeds to crackle and add curry leaves and Kashmiri red chilli and sauté for 30 seconds.
  • Switch off the flame and pour the tempering over the chutney.


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