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Onion Tomato Gojju, How to make Onion Tomato Gojju for Chapati

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 45 mins
  • Yield: 1 cup 1x


How to make onion tomato gojju for chapati. Karnataka style recipe.Easy Onion Tomato Gojju Recipe. Thick Chutney well suited for travel. With step by step pictures.


  • 2 tablespoon sesame oil (gingely oil / nallennai)
  • 4 medium sized onions, sliced
  • 4 medium sized tomatoes, sliced
  • 1/2 teaspoon salt
  • 2 teaspoon red chilli powder
  • 1/4 cup water


  1. Take a pressure pan and add in the sesame oil (gingely oil). Add in the sliced onions and the tomato puree.
  2. Add in the water, red chilli powder and the salt.
  3. Cook in a pressure cooker (2 or 3 liter) for 30 minutes on a low flame.
  4. Open the cooker and mix well. If the gojju is little watery, simmer on stove for 5 minutes to thicken up.
  5. Store the gojju in an air-tight moisture free container, preferably a glass jar in the refrigerator for up to two weeks.
  6. You can freeze the gojju in the freezer for up to 2 months.


Note: For travel, add 3-4 tablespoon extra oil while cooking to increase the shelf life of the gojju.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Pickle / Chutney
  • Cuisine: South Indian