Onion Tomato Chutney (South Indian dip)

One of the best recipes, in my opinion, is one that is SO easy, with barely any ingredients and you have no excuse to not make it. This onion tomato chutney is just that! A south Indian side dish that is usually accompanied as a dip with dosa or idli (rice based dishes) or Paniyaram.

I grew up surrounded by south Indian foods. Various varieties of chutney were a staple in my diet. This is the fairly easy, fool-proof variety that I know I can never mess up (and neither can you). Since I want more and more people to try out quick and easy Indian dishes (other than naan and daal). I would suggest you give this one a go.

Why I love this recipe:

I mean it ONLY involves like 5 ingredients:
namely,
– Onions
– Tomato
– Turmeric powder
– Salt
– Bunch of coriander leaves
and Dried red chilli if you are into hot stuff (no pun, I swear!)

So my memory attached to this recipe goes back to my childhood. When my mother felt uninspired to make an accompaniment for dosa, idli or chapati/roti (Indian flatbread), this onion tomato chutney is what she ended up making. It always worked because her family (my father, me, my brother) always loved this. This chutney was always a hit.

Nowadays, I find myself going back to this recipe again and again because adulting is hard 😛 and this chutney makes it a little easier.

This onion tomato chutney is super simple to make, I mean you can check out my instagram reel right here! (Super impressive juggling skills aside)

The onion gives it almost a sweet touch and makes this a salty sweet dip that goes with everything. The tomato balances out the sweetness and provides it the umami flavour we are alwasy looking for. Are we getting a bit fancy here?

How to prepare onion tomato chutney

Sauté

1. Start by thinly slicing the onions and sautéing them with the garlic over medium-low heat. Let them cook slowly until they’re deeply caramelized—this step builds the chutney’s rich, sweet base.
2. Once golden and soft, add the chopped tomatoes, dried red chillis (if using), turmeric, and salt.
3. Cook everything together until the tomatoes break down and the mixture becomes thick and well combined.

Blend (optional)

1. For a smooth chutney, transfer the cooked mixture to a blender. Add a handful of fresh coriander leaves, stems included, and blend until smooth.
2. You can adjust the consistency with a splash of water if needed.

Prefer a chunky texture? You can skip this step and enjoy it as-is!

Serve!

Your onion tomato chutney is ready to enjoy! Serve it warm or at room temperature with idli, dosa, chapati, rice, fritters, or even as a dip for chips. This chutney adds a punch of flavor to just about any savory dish.

How to store tomato onion chutney

Once your chutney has cooled to room temperature, transfer it to an airtight container or clean glass jar. It will keep well in the refrigerator for up to 5 days. For best flavor and freshness, use a clean spoon each time you scoop some out.

You can also freeze it in small portions using an ice cube tray or silicone molds—just pop out a cube whenever you need a quick chutney fix! To reheat, simply warm it gently on the stove or in the microwave until just heated through.

I mean even lathered on a sandwich bread (okay not so fancy then), it’s PERFECT!