Spicy Onion Tomato Chutney|Kara Chutney

Onion Tomato Chutney Kara Chutney Of the many chutney’s available, Onion Tomato Chutney is my sons favorite. In my childhood days, Onion entry to my mothers house is a strict no-no. Later I had developed Tonsils and doctors wanted to operate. Because I was below 10 years, doctors advised my mother to feed me with small onions fried in ghee to see if tonsils can reduce or heal. I used to enjoy ghee fried small onions a lot.  Later my mother started including small onion regularly in sambar or vatha kuzhambu.

But chutney in our house means only coconut chutney, until I started experimenting with food.  In my young age, I tried making, Onion chutney which turned out to be a misery. Sometimes chutney would become brown and some other time it will be runny with raw smell. I could never get the perfect chutney that is served in hotel.  For me to know that there is tomato in it, it had taken quite long.

Later as I perfect the art of making this simple onion-tomato chutney. It is the best combination for Idli-Dosa.

Onion Tomato Chutney

Recipe Cuisine: Indian |Recipe Category:  Side dish

Prep time: 10 min | Cook time: 10 min | Serves : 4



Onion – 2 medium sized

Tomato – 2 medium sized

Chilli powder – ½ Tsp

Salt – As per taste


To temper:

Oil – 2 tablespoon

Mustard – ½ Tsp

Split Urad dal – 1 tablespoon



  1. Peel Onions. Roughly chop onion and tomatoes separately.
  2. Heat Kadai and temper as given above. Remove the tempered items but retain oil in the kadai.
  3. Add onions in the remaining oil and add salt. Sauté till onions turn translucent.
  4. Add tomatoes and fry till tomatoes are cooked and water evaporates. Before switching off, add chillip powder and let it cook in the heat of the kadai.
  5. Cool down. Blend in a mixer to a fine paste. Add the tempered items



  1. Instead of chill powder you can fry whole chillies in oil.
  2. For bright red color use Kashmiri chilli.


Related: Did you try Tiffin Sambar and  coconut Chutney

Leave a Reply