Onion Tomato Chutney
Lunch • India
How to Make Onion Tomato Chutney (Traditional & Healthy Version)
Onion Tomato Chutney, known as Vengaya Thakkali Chutney in Tamil, is a staple condiment from South India, beloved for its vibrant flavors and versatility. This classic chutney beautifully balances the sweetness of onions and the tanginess of ripe tomatoes, amplified by a medley of spices and tempered with mustard seeds and curry leaves. Traditionally served alongside idli, dosa, uttapam, or even as a spread for chapati and sandwiches, this chutney is a must-have for any Indian lunch thali. The popularity of Onion Tomato Chutney stretches across Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala, each region adding its subtle twists—like a hint of coconut in Kerala or extra red chilies in Andhra style. Its appeal lies in the simplicity of ingredients and the bold, comforting flavors that evoke memories of home-cooked meals and festive gatherings. Whether for everyday lunches or special occasions like Pongal or Ugadi, this chutney adds a burst of taste and nutrition to your plate, making it a healthy, flavorful choice for the Indian kitchen.
Ingredients(for 2-3 tablespoons per serving)
- 2 medium Onions (pyaaz, sliced)
- 2 large Tomatoes (tamatar, chopped)
- 2 Dry red chilies (lal mirch, adjust to taste)
- 8-10 Curry leaves (kadi patta)
- 1/2 tsp Mustard seeds (rai)
- 1 tsp Urad dal (split black gram)
- 1 tsp Chana dal (Bengal gram)
- 2 Garlic cloves (lasun, peeled)
- 2 tsp Oil (preferably cold-pressed or filtered sesame oil (nallennai))
- to taste Salt
- 1/2 tsp Tamarind (imli pulp, optional for extra tang) - optional
- a pinch Hing (asafoetida, optional) - optional
Instructions
- 1
Heat 1 tsp oil in a kadhai or heavy-bottomed pan. Add urad dal and chana dal, sauté until golden brown.
2 minutes
Roasting dals enhances flavor and gives the chutney a nutty aroma.
- 2
Add dry red chilies, garlic cloves, and a pinch of hing. Sauté for a few seconds till aromatic.
1 minute
Keep flame low to prevent burning spices.
- 3
Add sliced onions and sauté till translucent and soft.
4 minutes
Stir often for even cooking and caramelization.
- 4
Add chopped tomatoes and salt. Cook until tomatoes are mushy and oil begins to separate.
6 minutes
Cover the pan to speed up softening of tomatoes.
Why This Dish is Healthy
This chutney is a healthy choice because it uses fresh, whole ingredients without preservatives or excess oil. It’s naturally vegan and gluten-free (when using certified products), contains no refined sugar, and is packed with vegetables and lentils. The use of minimal oil ensures fewer calories, making it suitable for weight loss, diabetes-friendly diets, and overall balanced nutrition.
Onion Tomato Chutney is low in calories and rich in antioxidants like lycopene from tomatoes and quercetin from onions. The inclusion of dals adds plant-based protein and fiber, aiding digestion and keeping you fuller for longer. Curry leaves and garlic contribute essential vitamins, minerals, and anti-inflammatory properties. With minimal oil and no added sugar, this chutney is a nutritious addition to any meal, supporting heart health and metabolic function.
Pro Tips
- 💡Tip 1: Use ripe, juicy tomatoes for best flavor and color.
- 💡Tip 2: Always sauté dals and spices on low heat to prevent bitterness.
- 💡Tip 3: For a smoky aroma, add a piece of roasted red chili during grinding.
Storage & Serving
Store chutney in an airtight container in the refrigerator for up to 3 days. Always use a clean, dry spoon to avoid spoilage. You can freeze it in small portions for up to a month.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 55.0 kcal |
