Onion Tomato Chutney is a popular South Indian dip or chutney. Onion Tomato Chutney is a great side dish for idli, dosa, uttapam, pongal, upma, paniyaram, adai etc. Learn to make Easy Onion Tomato Chutney with step by step pictures and video.
![onion tomato chutney with paniyaram](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney3.jpg)
This Onion Tomato Chutney is very easy to make just grind the ingredients and cook covered and your chutney is ready. This chutney tastes so delicious that it pairs up well with idli, dosa, adai, pongal etc.
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About Onion Tomato Chutney
This Onion Tomato Chutney is made using basic ingredients like onion, tomato, garlic, tamarind, red chilies and tempered with spices. This chutney goes well with most South Indian tiffin items like etc.
My kids are not really fond of chutneys they like sambar or idli podi more. They like only few chutneys and this onion tomato chutney tops the list. They love to have it with with idli, dosa, chapathi also. I am sure each house hold will have their version of onion tomato chutney and this recipe is from my mother and its our family favorite.
This easy onion tomato chutney is one of the most commonly made chutneys for breakfast / dinner. I make this chutney in a big batch and store it as it keeps well in fridge for about a week.
We had it with crispy paniyaram and enjoyed it. Soft hot idlis can also be enjoyed with this chutney. As the tempering is also done along with the chutney it makes work easier and quicker.
![onion tomato chutney with paniyaram](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney5.jpg)
Easy Onion Tomato Chutney Video
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Onion Tomato Chutney Ingredients
- Onion – Big Onion is usually used for this recipe. However you can use small onion too.
- Tomato – Choose fresh ripe juicy tomatoes chop it roughly and use it.
- Garlic – Garlic in this chutney elevates the taste and flavor of this chutney so I recommend adding it.
- Tamarind – Tamarind is added for a balance in taste.
- Tempering – A basic tempering is made using oil mustard seeds, curry leaves, hing and urad dal. Hing is optional but adds good flavor to this chutney. I used a combination of kashmiri red chilies and regular red chilies to give more spice and color.
- Jaggery – Jaggery gives a balance to the spice level and tamarind.
- Oil – Any cooking oil can be used. I used groundnut oil.
![ingredients needed to make onion tomato chutney](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-ingredients1.jpg)
How to make Onion Tomato Chutney Step by Step
1.To a mixer jar – add 2 medium sized onion roughly chopped.
![add onion](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step1.jpg)
2.Add 4 medium sized tomatoes roughly chopped.
![add tomatoes](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step2.jpg)
3.Add 4 cloves of garlic.
![add garlic](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step3.jpg)
4.Add 4 kashmiri red chilies.
![add red chillies](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step4.jpg)
5.Add 1 teaspoon tamarind.
![add tamarind](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step5.jpg)
6.Grind it to a fine paste without adding water. Set it aside.
![blend it fine](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step6.jpg)
7.To a kadai heat 1 and 1/2 tablespoon oil – add 1 teaspoon mustard seeds. Let it splutter.
![prepare the tempering](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step7.jpg)
8.Add 1/2 teaspoon urad dal, few curry leaves, a pinch of hing.
![let it splutter](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step8.jpg)
9.Add the onion tomato paste.
![add onion tomato puree](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step9.jpg)
10.Rinse the mixer with 1/2 cup water and add it.
![rinse and add water](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step10.jpg)
11.Mix it well.
![mix it well](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step11.jpg)
12.When it starts to boil, add required salt.
![add salt to taste](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-salt.jpg)
13.Add 1 teaspoon jaggery powder.
![add jaggery](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-jaggery.jpg)
14.Let it boil in medium flame.
![boil well](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step12.jpg)
15.When it starts to splutter cook covered for 15 minutes or until thick.
![cook covered](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step13.jpg)
16.This is after 15 minutes. Oil starts to separate.
![oil separates](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step14.jpg)
17.Mix it well and switch off. It should be this thick.
![cooked well](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step15.jpg)
18.Onion tomato chutney is ready!
![onion tomato chutney is ready](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney-step16.jpg)
Enjoy it with idli, dosa.
![paniyaram dipped in onion tomato chutney](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney2.jpg)
Expert Tips
- I have used big onion, but you can use small onion too. Use 1 cup (onion) : 2 cups (tomato) ratio which will be perfect.
- Use fresh, juicy tomatoes for best taste. Adjust jaggery and tamarind according to the sourness of the tomatoes.
- Cook the chutney until all the moisture evaporates and the chutney is thick more like a thokku for extended shelf life.
- You can either use peanut oil or gingelly oil for making this chutney.
- I used kashmiri red chilies for color and mild spice level. If you like your chutney more spicy then use regular red chilies.
Serving & Storage
Onion Tomato Chutney pairs up well with idli, dosa, adai, uttapam, upma, pongal etc. This chutney keeps well in room temperature for a day and in fridge for about a week.
FAQS
1.What is the perfect consistency of onion tomato chutney?
The consistency of onion tomato chutney should be thick and all the moisture should have evaporated. This way it tastes delicious as the tomatoes are cooked in low flame until thick.
2.What is the ratio of onion : tomatoes for this chutney?
I have used big onion, but you can use small onion too. Use 1 cup(onion) : 2 cups (tomato) ratio which will be perfect.
![onion tomato chutney with paniyaram](https://www.sharmispassions.com/wp-content/uploads/2024/07/onion-tomato-chutney6.jpg)
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📖 Recipe Card
Onion Tomato Chutney Recipe
Ingredients
- 2 medium sized onion
- 4 medium sized tomatoes
- 4 cloves garlic
- 4 kashmiri red chillies
- 1 teaspoon tamarind
- salt to taste
- 1 teaspoon jaggery
- water as needed
To temper
- 1 and 1/2 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- few curry leaves
- a pinch hing
Instructions
- To a mixer jar – add 2 medium sized onion roughly chopped.
- Add 4 medium sized tomatoes roughly chopped.
- Add 4 cloves of garlic.
- Add 4 kashmiri red chilies.
- Add 1 teaspoon tamarind.
- Grind it to a fine paste without adding water. Set it aside.
- To a kadai heat 1 and 1/2 tablespoon oil – add 1 teaspoon mustard seeds. Let it splutter.
- Add 1/2 teaspoon urad dal, few curry leaves, a pinch of hing.
- Add the onion tomato paste.
- Rinse the mixer with 1/2 cup water and add it.
- Mix it well.
- When it starts to boil, add required salt.
- Add 1 teaspoon jaggery powder.
- Let it boil in medium flame.
- When it starts to splutter cook covered for 15 minutes or until thick.
- This is after 15 minutes. Oil starts to separate.
- Mix it well and switch off. It should be this thick.
- Onion tomato chutney is ready!
- Enjoy it with idli, dosa.
Video
Notes
- I have used big onion, but you can use small onion too. Use 1 cup(onion) : 2 cups (tomato) ratio which will be perfect.
- Use fresh, juicy tomatoes for best taste. Adjust jaggery and tamarind according to the sourness of the tomatoes.
- Cook the chutney until all the moisture evaporates and the chutney is thick more like a thokku for extended shelf life.
- You can either use peanut oil or gingelly oil for making this chutney.
- I used kashmiri red chilies for color and mild spice level. If you like your chutney more spicy then use regular red chilies.
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