Onion Tomato Chutney is a traditional styled South Indian condiment or chutney recipe served specifically for breakfast or snack dishes like Idli, dosa, rava dosa and pongal rice. It is made of onions and tomatoes, roasted and blended with red chilli powder. It is delicious, flavorful, moderately spicy and slightly tangy. Chutney dishes are usually prepared with vegetables we use on a daily basis and hence you will find lip smacking variants like onion chutney, tomato chutney, ginger chutney etc. All these chutney dishes are unique and special but the chutney I have illustrated in detail here is prepared from two vegetables tomato and onion which brings out a slightly tangy and pungent flavor. From my experience, I feel Onion Tomato Chutney is the most tastiest and easiest of chutneys which you can easily prepare at home. This red colored simple chutney suits well with almost everything. Kids as well as elders love the tasty dip.

An important tip I would advice for preparing Onion Tomato Chutney is that juicy ripe tomatoes are required for that perfect blend of a smooth tangy mixture. Dry tomatoes lose the charm of juicy texture and invariably your chutney will be spoilt. Also opt for red onion that is fresh instead of white onion. My kids love Onion Tomato Chutney and I adjust the chilly powder to suit their palate. For tempering go for pure coconut oil that brings an aromatic zing to the dish. Don’t limit Onion Tomato Chutney to just South Indian Snack. Try with pakoras, sandwiches, fritters, parathas, it tastes simply amazing. Most Indian homes accompany a wide range of hot spicy chutneys with almost every meal or snack. Indians feel a meal is incomplete without a lip smacking chutney and pickle. You can discover a well detailed Onion Tomato Chutney here that can be easily prepared at home.

Onion Tomato Chutney

Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Indian
Servings 4 People



  • Rinse and wipe excess moisture from 3 large tomatoes and 1 large onion. Chop them roughly into large pieces.
  • Heat 2 tbsp oil in a pan, add tomato and onion. Saute well and cook for 6-8 minutes in medium flame. Saute and cook well until the tomatoes wilt and turn soft. Remove from flame. Let it cool
  • Transfer the sautéed onion and tomato mixture in to a mixer jar. 
  • Add kashmiri chilli powder and salt as required. Grind to a smooth paste. Add little water if needed but do not add more than 2-3 tablespoons.
  • Heat 2 teaspoons oil in a pan. Add 1 teaspoon mustard seeds and few curry leaves.
  • Pour the ground chutney into it and mix well.
  • Serve onion tomato chutney with breakfast like idli or dosa


You can visit this link Fresh Coconut Garlic Chutney. You can also visit this link Chutney Stuffed Idli.
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