Onion Chutney Without Tomato


Onion Chutney Without Tomato is a savory south Indian dish made without tomatoes or any other strong flavored vegetables. Onion Chutney Without Tomato pairs well with idli, dosas and even rice. You can get creative and use leftovers in this recipe. onion chutney without tomato is a dish often served in Indian restaurants. It contains onions, toasted cumin and coriander seeds and jaggery as main ingredients. The cooking method is simple and easy.

chinna vengayam chutney , small onion chutney for idli and dosa recipe

  •  Total Time: 30m
  •  Yield: 6 servings 1x

Recipe for Chinna Vengayam Chutney produced in the Tamil style of South India. Idli and dosa with little onion chutney. Without tomatoes produced vengaya chutney. Sambar onions or Indian Shallots were used in this recipe.




  • 1 tablespoon Indian sesame oil
  • 1 cup small onions / Indian shallots
  • 1 cup regular onions, roughly chopped
  • 8 cloves garlic
  • 3/4 teaspoon salt
  • 1 marble size tamarind
  • 6 dried red chillies (guntur variety)
  • 2 byadagi red chillies (optional)
  • 1/4 cup water


  • 2 teaspoon Indian sesame oil / gingely oil
  • 1/2 teaspoon split urad dal
  • 1/4 teaspoon mustard seeds
  • 4 dried red chillies (gundu variety)
  • 2 sprigs curry leaves
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon jaggery (optional)



  • Chilies are added to a skillet that has been heated with gingely oil, an Indian sesame oil. I combine a few byadagi chiles with some normal Guntur chillies. The Byadagi chiles give the chutney a lovely color. Byadagi chiles can be omitted and replaced with merely standard dried red chillies if you don’t have any on hand. Just a few seconds should be sautéed. Chilies burn quickly. Just a few seconds of cooking will do; as soon as the chiles are ripe, take it from the flame. Place the peppers on a plate and set aside to cool.
  • The little onions, regular onions, and garlic should all be added to the same pan. Add salt after. The salt will hasten the cooking process by making the onions sweat. Include a tamarind of marble size. Sauté over a medium flame for around 6-7 minutes. The onions will burn and color gradually. Remove from fire once the onions have turned brown and leave them to cool for a while.
  • The onion mixture should be ground into a paste. Combine it in the grinder with the roasted peppers. No water should be added while grinding. pulverize into a silky paste. Place aside.


  • Urad dal is added to a pan that has been heated with Indian sesame oil or gingely oil. Allow the urad dal to gradually turn golden. Include the asafoetida, curry leaves, mustard seeds, and dried red chilies.
  • The ground onion paste should be added. Add the mixie back to the pan after cleaning it with 1/4 cup of water. To the chutney, add half a teaspoon of jaggery powder. Along with tamarind, I enjoy adding jaggery because it perfectly balances the chutney’s flavor.
  • Sauté for a few minutes, or until the chutney is thick in consistency. Don’t simmer the chutney for a very long period because the onions have already been cooked.
  • Serve the chutney with set dosai, idli, or uthappam.


Onion chutney recipe comes to rescue when there is no tomato or coconut in stock. Especially perfect to go with Idlidosa and other breakfast recipes.

Onion chutney served with dosa


First off, I can confirm that this method works best because my mother frequently prepares it and my mother-in-law also does. Very straightforward but tasty and spicy. For the most flavorful results, use little onion (chinna vengayam) when making this chutney. Serve as a side dish with idli or any other dosa and top with sesame oil, like we south Indians do.

In addition, the deep-roasted red chili, which imparts a distinctive and smokey flavor, is the recipe’s star ingredient. In other words, she claims that the cause for its distinctive color is also due to karuga varutha vara milagai.

In addition to the onion we utilize, it also adds depth to the chutney’s flavor.

In contrast to the majority of my chutney recipes, which generally use chana, urad, or even roasted gram dals, this one contains no dals.

This guarantees the most intense onion flavor as well as a texture that is unmatched by any other. Tamarind also adds a pleasant touch and helps moderate the intensity of the chilli.


  • Tamarind and salt must be harmonized in order to prevent bitterness. Add a small amount of jaggery.
  • To coarsely grind it, you might first grind red chilies and then add onion. As we are finely grinding red chilies and adding texture to the chutney, this results in the nicest color.


  • If you want you can add 2 tblsp of coconut along with this.
  • You can just fry the onion and add red chilli powder instead using the whole ones. This will give a bright red chutney. But tastes different from this.

Street style Kara chutney

Tamilnadu street style kara chutney without tomato and onion, pairs well with idli and dosa

 CourseBreakfast | Dinner, Condiment


 Keywordchutney recipes, Side dish for Idli dosa, Tamil nadu Street style food

 Prep Time15 minutes

 Cook Time5 minutes

 Total Time20 minutes

 Servings3 people


  • Ingredients
  • 8-10 red chilis
  • 1/4 cup pottukadalai | roasted gram dal
  • 1/4 cup coconut
  • A small piece tamarind
  • 2 garlic cloves
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • few curry leaves
  • Water as needed
  • Salt as needed


  • Soak the red chilis in normal water for 10 minutes.
  • You can put the tamarind also along with this if you want.
  • In a mixie jar, add the pottukadalai, coconut, garlic cloves, salt and the soaked red chilis.
  • I forgot to add tamarind and so added in the last.
  • Grind this into a smooth paste.
  • Transfer this to a bowl and add little water to adjust the consistency.
  • In a pan add oil and temper with mustard seeds and curry leaves.
  • Add this to the chutney.
  • Mix well.
  • Serve with hot idlis or dosais.


An effortless, speedy, and delectable Indian side dish or dip for breakfast and dinner is tomato chutney. Basic components like onion, tomato, Indian spices, and herbs are typically used in its preparation. The recipe I’ve provided here includes simple, step-by-step instructions and a video that demonstrates how to make the ideal tomato chutney. One of the best side dishes for dosa, idli, upma, uttapam, and Pongal is this delicious tomato chutney.

Tomato Chutney for dosa and Idli


A simple and delicious South Indian-style condiment or dip known as tomato chutney is frequently served with breakfast dishes. Typically, a superb dip is made by cooking onions, tomatoes, a few Indian spices, and herbs until they reach the correct consistency. The south Indian states of Tamilnadu, Andhra, Kerala, Karnataka, and Telangana all favor this method of producing chutney.

Making the chutney simply takes a few simple ingredients and a little under 20 minutes. Yes, it is so simple to prepare at home; even beginners won’t have any trouble. Additionally, this tomato chutney goes well with dosa, idli, and other breakfast items.


The basic, quick, and easy tomato chutney recipe I’ve provided here yields 4 servings. Very few ingredients are used in this dish, and Indian grocery stores typically carry them. Additionally, the method yields a thick, mildly spicy, and sour chutney.

  1. Sizzle dals in oil – in a pan with medium heat, pour oil and allow the chana dal and urad dal to sizzle
  2. Add Onions and Chili – Then add onions and dry red chili and allow it to turn soft
  3. Cook Tomatoes to mushy – add the tomatoes and allow them to turn mushy. You can also use little tamarind or tamarind sauce here to enhance the tangy flavor and taste
  4. Cool Down – allow the mixture to cool down completely and then transferred it to a blender(This avoids the mixture to build pressure due to heat that will explode the mixture while grinding)
  5. Blend – After transferring it to a blender, ground the onion-tomato mixture to smooth paste (At this stage, if you find the chutney is too thick, feel free to add water to adjust the consistency of the chutney).Usually, I like the way it is served in restaurants that are thick in consistency, so I haven’t added any extra water to it
  6. Temper with spices – In a pan again with medium heat, pour oil and add the mustard seeds, curry leaves, and allow it to splutter
  7. Mix the ground paste – add the ground paste, salt and gave a nice mix
  8. Serve – Finally, serve this delicious Tomato chutney with Uttappam, idli or dosa

This fast and tasty dip, called tomato chutney, is unquestionably a keeper. It will always draw people who enjoy Indian breakfast foods. Of course, it will also appeal to people who have never tried Indian food. And I think you’ll try it out and make a meal for your loved ones to enjoy.


  • To produce a pleasant and flavorful dish, make sure to saute the onion and tomatoes to the proper consistency without scorching them.
  • Before blending any hot combination, make sure to let it cool completely. This will prevent the explosion caused by the pressure that the heat creates.
  • Although the last tempering step is optional, it significantly improves the tomato chutney’s flavor and taste.


Serve this mouthwatering chutney with idli and dosa. And it goes perfectly with the breakfast dishes below:

  • Rava Dosa
  • Appam
  • Rava Upma
  • Ragi Kali/Mudde

It can also be a perfect condiment for Snacks like Medu Vada, Bajji, and Chaat dishes.


  • Herbs – you can add mint and coriander for special aroma and different tatse
  • Tamarind – If you would like to have tanginess in chutney, feel free to add some tamarind pulp to your chutney while grinding
  • Garlic – You could also saute some garlic pods along with onions to enjoy some garlicky taste

How to make onion chutney to store for 15 days?

After tempering, add the ground chutney to the oil and add some 2 tablespoon of sesame oil and saute until oil oozes out. Oil should float on top. Cool this down and transfer to a clean container. Handle carefully with dry spoon, take out only required portion and keep it back in fridge.

Can I use regular large onion for this recipe?

Definitely yes. I recommend small onions as it gives best flavor. If you don’t have you can sure swap it.

Why my chutney is different in color than yours which is brownish?

Couple of reasons, the level until which we roast deep brown in color. My chillis are regular ones, if you use chillis like byadgi or Kashmiri red chilli, then the colour may be on reddish side.

Can we use blender or mixie?

What I mean blender is the western type like Bosch etc. Mixie is Indian brand we use mainly in Indian kitchen. In this particular recipe, I use my Bosch food processor (blender) as my mixie was spoilt.

Usually my mixie is Preethi or Panasonic.

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