Onion Tomato Chutney is a delicious variation to the regular coconut chutneys. Quite easy to prepare and being sans coconut, it is a great option for those who have been advised to avoid coconut due to medical reasons. A very dear school friend of mine, a Keralite, has always been making this chutney and it is from her that I got a few traditional recipes including the one for this chutney.

Many years back, whilst on a trip to Kerala, on my way to Munnar (Hill Station), it was at a small eatery that I had been served a similar chutney alongwith dosa. Since then I had been in search for the recipe, as the waiter there had given me just a rough idea and no matter how much I tried replicating it, I simply couldn’t succeed. Well, this one finally did justice!

For some more Chutneys, do take a look at the following recipes too….

  1. Sweet And Sour Coconut Chutney
  2. Coconut Chutney (South Indian Style)
  3. NKGSB Style Lasni Chatni
  4. Aalyaa Chatni (Ginger Coconut Chutney)
  5. Rajasthani Lehsun Ki Chutney
  6. NKGSB Style Sweet And Sour Raw Mango Chutney
  7. Sukki Lasni Chatni
  8. Kothimbir Pudina Chatni (Mint & Corriander Chutney)
  9. Sweet And Sour Dates And Tamarind Chutney
  10. Kavath Chutney (Wood Apple Chutney)
  11. Spicy Chilli Garlic Chutney

Prep Time : 15 min

Cooking Time : 20 min

Serves : 2 cups

Cup Used : 200 ml


  • 3 cups Sliced Onions (4 Medium Onions)
  • 1/2 cup Sliced Tomato (1 Small Tomato)
  • 10-12 Bedgi Dry Red Chillies (Deseeded)
  • 2 tsp Udid Daal
  • 2 tsp Coconut Oil
  • Salt To Taste

For The Tempering :

  • 1 tbs Coconut Oil
  • 1 tsp Mustard Seeds
  • 10 Curry Leaves


  1. To make Onion Tomato Chutney, first dry roast the udid daal on low heat till it’s colour changes slightly. Set aside to cool.
  2. Next, dry roast the sliced onions adding some salt, till they turn translucent.
  3. Add the sliced tomato and saute further till it turns soft.
  4. To this, add the bedgi dry red chillies and coconut oil and saute further for a few minutes.
  5. Swithch off the flame and let the mixture cool completely.
  6. Grind this mixture along with the roasted udid daal and salt to taste to a smooth paste, without adding any water.
  7. For the tempering, heat a small kadhai and add the coconut oil to it.
  8. Add the mustard seeds and as soon as they splutter, add the curry leaves and switch off the flame.
  9. Pour this tempering over the chutney and mix well.
  10. Serve this delicious Tomato Onion Chutney with Idli Saambar, Dosa, Appam or with some Steamed Rice and Udupi Sambar.

Pictures depicting the cooking process…

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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