Fork and Beans

Health begins in the Kitchen

Onion Tomato Chutney

Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This is very easy to make and keep well in the refrigerator for a few days. Here is how to make this chutney recipe for dosa idli


  • 1 tbsp Vegetable Oil
  • 2 cups Onion (Chopped)
  • 2 cups Tomato
  • 1/4 cup Fresh Coriander
  • Tamarind (Lemon Sized Ball)
  • 4-5 Dry Red Chillies
  • 1/2 tsp Hing
  • Salt to taste
  • 2 tbsp Fresh Coconut (Grated)

For Tempering

  • 1 tbsp Vegetable Oil
  • 1 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • 10-12 Curry Leaves


  • Heat 1 tbsp oil in a pan.
  • Once the oil is hot, add onion and tomato. Saute for 3-4 minutes.
  • Add fresh coriander, tamarind and dry red chillies and cook for another minute.
  • Remove the pan from heat.
  • Add the mixture in a grinder along with hing, salt and fresh coconut and grind to make a smooth chutney.
  • Add little water if required.
  • Heat oil for tempering in a pan.
  • Once the oil is hot, add urad dal, mustard seeds and curry leaves and fry until dal turns golden brown.
  • Pour the tempering over the chutney.
  • Serve with idli or dosa.