Learn how to make Restaurant Style Onion Tomato Chutney recipe with step by step pictures. This simple condiment is easy to make in 15 minutes and pairs well with South Indian breakfast dishes Idli, Dosa, Uttapam, Paniyaram, etc.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 6
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1 tablespoon oil
  • 1 tablespoon split urad dal
  • 3-4 dry red chilies
  • 3 cloves garlic
  • 1 stalk curry leaves
  • 1 medium red onion ((about 1 cup), 150 grams)
  • 3 medium tomatoes ((about 2 cups), 300 grams)
  • 1 small piece tamarind (optional)
  • 1/4 teaspoon turmeric
  • 1 teaspoon jaggery (optional)
  • salt (to taste)

Tempering

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 1 stalk curry leaves
  • 1 dry red chili
  • 1 pinch asafoetida (hing) (skip for gluten-free or use GF asafoetida)

Method

  1. Heat a tablespoon of oil in a pan on medium heat. Add split urad dal, red chilies, and saute till the dal turns light brown.
  2. Then add garlic, curry leaves, and onion. Saute till onions turn soft and translucent.
  3. Then add in the tomatoes, turmeric, and salt. Cook the tomatoes until they are soft and mushy, around 5-6 minutes.
  4. Turn off the heat, add tamarind and jaggery. Mix everything well. Cool the mixture.
  5. Once the onion tomato mixture cools, add it to mixi grinder or small blender. Grind it to a smooth paste without adding any water.
  6. For Tempering: Heat oil in a small tadka pan, add mustard seeds, urad dal, dry red chili, and saute till dal turns light brown. Then add curry leaves and asafoetida (hing). Saute for a few seconds and pour the tempering over the tomato chutney.
  7. Serve with idli, dosa, uttapam, or any other South Indian breakfast.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.