Spicy Tomato Onion Chutney is a simple, delicious, and nutritious accompaniment to South Indian favorites like Idli, Dosa, and Uttapams. This quick tomato chutney recipe comes together in just 15 minutes and adds a bold, tangy flavor to any meal. Whether you're serving it for breakfast, lunch, or dinner, this tomato chutney for dosa is a must-try!
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What is Chutney
Chutney is a flavorful condiment or dip that plays an essential role in Indian cuisine. It’s typically served as a side dish with snacks, appetizers, or main meals. Made using a blend of vegetables, fruits, herbs, spices, and sometimes lentils, chutneys can be raw or roasted before being ground to a smooth or coarse texture. There are hundreds of Indian chutney variations, each tailored to complement specific dishes.
For example, the green chutney made for sandwiches is slightly different in flavor and texture from the green mint chutney or lettuce chutney served with appetizers like samosas or pakoras. Similarly, if you're looking to make a chutney for Idli or Dosa, you'll need a different combination of ingredients—typically a South Indian chutney like coconut chutney, Bombay Chutney, or peanut chutney.
In South India, they are also called Thokku or Thogayal, and they’re an everyday staple with tiffin items like dosa, idli, vada, and upma.
Perfect Side For Dosa or Idli - Tomato Chutney
This spicy South Indian-style Tomato Chutney is my go-to recipe whenever I’m serving idli or dosa. The vibrant color and bold flavors of this condiment beautifully complement the mild, neutral taste of plain dosa or soft idlis. It’s my personal take on my mom’s tomato chutney recipe, and one I’m truly proud of.
One twist I love adding is almonds—they bring a subtle nuttiness and help mellow the heat from the spices. This little change elevates the flavor and makes it even more satisfying. Plus, the best part? This homemade tomato chutney with onions comes together in just 15 minutes—quick, easy, and full of flavor!
Why Make It
- ⏱️ Ready in just 15 minutes
- 🧄 Made with basic pantry ingredients
- 🍅 The best tomato chutney for dosa, idli, or uttapam
- 🌶️ Bold, spicy, and packed with flavor!
- 🥇 Vegan and Gluten-Free
- ⭐ Traditional South Indian chutney recipe
Ingredients needed 🧾
Here’s what you’ll need to make this flavorful South Indian-style tomato onion chutney at home:
- Tomatoes – Use juicy, ripe tomatoes for the best flavor and color. They form the base of this tomato chutney recipe.
- Onions – Add depth and sweetness to balance the tangy and spicy elements of the condiment.
- Spices, Herbs and Aromatics –
- Dried red chillies – for heat
- Cloves – for a subtle warm spice
- Black mustard seeds – used in the tempering
- Garlic – adds aroma and flavor
- Fresh cilantro – blended into the condiment and used for garnishing
- Lentils and Nuts –
- Urad Dal - Added raw during the tempering to bring texture and a subtle nuttiness to the dish. There’s no need to pre-cook it; it crisps up perfectly in hot oil.
- Plain, unsalted almonds – adds creaminess and a subtle nutty flavor to the condiment, while also helping balance the spice.
- Tamarind pulp – Gives the condiment its signature tangy flavor, essential in most South Indian chutneys.
🧂 Optional but Helpful:
To achieve that smooth, restaurant-style texture, you’ll need a high-powered blender or mixer grinder that can efficiently break down all the ingredients (especially the garlic and almonds).
How to make it 🔪
- Heat oil in a pan over medium heat. Add chopped garlic, cloves, almonds, and dried red chilies. Sauté for 2–3 minutes until fragrant and lightly golden. Tip - Roughly chop the almonds first. This will make the grinding easy. You can also soak them in hot water for 15 minutes and then add to the pan.
- Add roughly chopped onions and continue to sauté for another 2–3 minutes until they soften.
- Stir in the chopped tomatoes and salt. Cook for 2–3 minutes, or until the tomatoes turn soft and pulpy.
- Turn off the heat and let the mixture cool completely. This step is important before grinding.
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- Transfer the mixture to a blender jar. Add tamarind paste, a little more salt if needed, and fresh cilantro.
- Blend into a smooth paste. There's no need to add water while grinding. Ensure it has a creamy, lump-free consistency.
- Transfer the blended South Indian tomato chutney to a serving bowl. Taste and adjust salt if required.
- In a small pan, prepare the tempering by heating oil and adding mustard seeds, urad dal, and a few chopped cilantro leaves. Let it sizzle and pour the tempering over the condiment.
Serving suggestions 🍽
Garnish the Tomato Garlic Chutney with freshly chopped cilantro before serving.
This flavorful tomato onion chutney pairs perfectly with classic South Indian dishes like: dosa, idli, uttapam, pongal, pesarattu, adai, rava dosa, masala dosa, dosa waffles, moong dal chilla, or any dish of your choice! It’s one of the best chutneys for dosa or idli, and a must-have on any South Indian breakfast or brunch spread.
Looking for more ways to enjoy it? Try this South Indian chutney as a dip with: toasted bread, naan dippers, pita bread, pita chips, or tortilla chips. This spicy tomato chutney also makes a great spread for wraps and sandwiches!
Top recipe tips 💭
No almonds? Swap them with peanuts for a slightly different nutty flavor. Fry some fresh curry leaves in the tempering for an authentic South Indian touch. No tamarind pulp? Replace it with a splash of lemon juice or vinegar for tanginess. The texture of your tomato almond chutney is a personal choice. Keep it thick for a spread-like dip or add a little water to thin it for easier pairing with dosa, idli, or uttapam.
These small tweaks let you customize your South Indian tomato chutney to suit your taste and the dish you’re serving it with.
FAQs 📖
Yes, you can make it without onion and garlic if you want. Add bell peppers for a slightly different flavor.
Reduce the number of cloves, and dried red chilies or use Kashmiri red chilies for a milder heat while keeping the bright color.
While a blender or mixer grinder is the best way to achieve a smooth, creamy tomato onion chutney, you can still make it without one. Simply cook the onion and tomato mixture for a few extra minutes until very soft, then mash it directly in the pan as it cooks. This creates a rustic-style texture.
For even more texture, you can crush the mixture using a mortar and pestle to get a chunky, homemade feel. Finally, finish it with the prepared tempering of mustard seeds, urad dal, and cilantro before serving.
Store this homemade tomato onion chutney in an airtight container in the refrigerator for up to 4–5 days. For longer storage, you can freeze it for up to 2 months. This condiment can be enjoyed cold or at room temperature—there’s no need to reheat it. If you prefer it warm, simply microwave it for about 30 seconds before serving.
More Indian Condiments To Try
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Recipe 📖
Spicy Tomato Onion Chutney Recipe (Perfect for Dosa and Idli)
Equipment
Ingredients
- 1 teaspoon oil
- 5 cloves garlic
- 4 cloves
- 3 dried red chillies
- ⅓ cup almonds
- 1 cup roughly chopped onion
- 3 tomatoes
- 1 tablespoon tamarind pulp or paste
- salt
- 1 tablespoon cilantro, chopped
For tempering
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 tablespoon cilantro, chopped
Instructions
- Heat oil in a pan over medium heat. Add chopped garlic, cloves, almonds, and dried red chilies. Sauté for 2–3 minutes until fragrant and lightly golden. Tip - Roughly chop the almonds first. This will make the grinding easy. You can also soak them in hot water for 15 minutes and then add to the pan.
- Add roughly chopped onions and continue to sauté for another 2–3 minutes until they soften.
- Stir in the chopped tomatoes and salt. Cook for 2–3 minutes, or until the tomatoes turn soft and pulpy.
- Turn off the heat and let the mixture cool completely. This step is important before grinding.
- Transfer the mixture to a blender jar. Add tamarind paste, a little more salt if needed, and fresh cilantro.
- Blend into a smooth paste. There's no need to add water while grinding. Ensure it has a creamy, lump-free consistency.
- Transfer the blended South Indian tomato chutney to a serving bowl. Taste and adjust salt if required.
- In a small pan, prepare the tempering by heating oil and adding mustard seeds, urad dal, and a few chopped cilantro leaves. Let it sizzle and pour the tempering over the chutney.
- Serve this flavorful tomato chutney for dosa, idli, uttapam, or any South Indian dish of your choice!
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We'll email this recipe to you, so that you can look at it later!
Reva says
Excellent recipe, very tasty!
Priya says
Thank you so much.
Sri says
This turned out so good. it definitely doesn't taste like a typical south indian chutney. It has a different flavor profile due to the addition of cloves I think. I really liked it. The only change that I made was to add soaked almonds.
Priya says
I am so glad you liked it. Thank you so much.