Chutneys are an inevitable part of South Indian cooking. There are lots of chutneys and here it is Onion tomato chutney that goes well with Idli/ Dosa.

A bowl of Onion tomato chutney with tempering on it. — Learn how to make Onion Tomato chutney with coconut.

Table Of Contents

Onion Tomato Chutney
How to make Onion Tomato chutney?
- More chutney recipe for you
Onion Tomato chutney
- To temper

Onion Tomato Chutney

As I said, we South Indians have a variety of chutneys region-specific and in common. Usually, chutneys are had along with Idli, Dosa, Uthappam and more. This Onion tomato chutney is popular among them and served in restaurants. Making it at home is not a big task as I give the recipe here. This chutney has a tangy taste from the tomato. Some people add a small quantity of tamarind but I haven’t. Try this and it will be in your favorite I bet.

How to make Onion Tomato chutney?

The ingredients are basic. Onion, tomato, chana dal, dry red chili, coconut, ginger. Try to use coconut oil for great taste but that’s not mandatory. You can use any vegetable oil. Saute all the ingredients one by one. Once it cools down, blend it in the blender to smooth along with required water. Take a pan to add oil, mustard seeds, and curry leaves. Once the mustard seeds splutter, pour the tempering in the chutney. Serve along with Idli, Dosa or Uthappam.

More chutney recipe for you

Coriander seeds chutney

Coconut Chutney with roasted gram dal

Coconut chutney with shallots

Imli Chutney

Garlic Chutney

Kadala parupu chutney

Ingredients

Onion – 1/2 cup roughly chopped

Tomato – 1 medium-sized chopped

Coconut – 1/4 cup grated

Chana dal – 2 tbsp

Ginger – 1 small piece

Curry leaves – few

Coriander leaves – few

Dry red chili – 1 or 2

Salt – as required

Oil – 1 tsp

To temper

Oil – 1 tsp

Mustard seeds – ½ Tsp

Curry leaves – few

Method

Heat oil in a pan and temper chana dal.
When it turns golden add onion, ginger and curry leaves.
When onion turns translucent add tomato and sautés till mushy.
Then add grated coconut and coriander leaves.
Stir for a minute. Switch off.
When it cools down, grind along with salt with required water.
Take a pan to add oil, mustard seeds, and curry leaves. Once the mustard seeds splutter, pour the tempering in the chutney.
Serve with hot idli or dosa.

Notes

You can increase or decrease dry red chili according to your taste.

Equipment

Ingredients

1/2 Cup Onion roughly chopped
1 Tomato medium-sized chopped
1/4 Cup Coconut grated
2 Tbsp Chana dal
1 Ginger Small piece
Curry leaves few
Coriander leaves few
2 Dry red chili
Salt as required
1 Tsp Oil

To temper

1 Tsp Oil
1/2 Tsp Mustard seeds
Curry leaves few

Instructions

Heat oil in a pan and temper chana dal.
When it turns golden add onion, ginger and curry leaves.
When onion turns translucent add tomato and sautés till mushy.
Then add grated coconut and coriander leaves.
Stir for a minute. Switch off.
When it cools down, grind along with salt with required water.
In a pan, heat oil. Add mustard seeds and curry leaves.
Pour the tempering over the chutney.
Serve with hot idli or dosa.

Notes

You can increase or decrease dry red chili according to your taste.

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Onion tomato chutney with coconut

Onion Tomato Chutney