Onion Tomato Chutney

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 1 cup 1x


  • 1 cup Onions, chopped
  • 4 medium Tomatoes, chopped to cubes
  • 2 Green Chilli, finely chopped (skip for less spicy version)
  • 1 Garlic clove, minced
  • 1 teaspoon grated Ginger
  • 1 and 1/2 teaspoon Salt (adjust for salt)
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal (split black gram)
  • 1 tablespoon Curry Leaves
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder (adjust for spice level desired)
  • 2 tablespoons Oil


  1. In a pan with high sides / wok, heat 1 tablespoon oil. Add garlic & ginger and fry for few seconds. Then add chopped onions, tomatoes & green chilli. Fry for 4-5 minutes or until onions are translucent and tomatoes have reduced a little.
  2. Switch off flame. Let it cool a bit. Add to a blender / mixer along with the salt. Grind to a coarse paste and set aside.
  3. Meanwhile, in the same pan, heat 1 tablespoon Oil. Add mustard seeds. Once that splutters, add Urad dal and fry till light brown. Add turmeric powder & curry leaves and fry for 10 seconds.
  4. Add the ground onion tomato to the pan and mix well. Let it cook on medium heat, stirring occasional to avoid burning for 5-8 minutes. You’ll start to see it turning a deeper red color. Once the paste has reduced, add red chilli powder and mix well. Taste & adjust for seasonings. Cook for final 2-3 minutes. Switch off.
  5. Let it cool completely. Store in air tight container up to 7 days