Tomato Chutney recipe with step by step pictures and short video. Tomato Chutney is a spicy and tangy accompaniment that goes well with Idli and Dosa . Tomato chutney is simple to make with basic ingredients. I often make this chutney along with Onion Rava Dosa, as it doubles the taste of crispy rava dosa.
To make Tomato chutney , always choose ripen tomatoes . Also you can add 1 medium size onion to it , though it is optional , I love my tomato chutney with onion. Every South Indian home as their own family recipes for this Tomato Chutney but my recipe is the most basic recipe with regular ingredients. Few also add peanuts to make Tomato chutney but it has totally different taste from this regular chutney. If you like peanuts in your chutney with tomato then try this Spicy Peanut Chutney , which you may like .
Dosa and Idli being staple breakfast at home wide varieties of chutneys i are also made . I always choose accompaniments such that along with enhancing taste , it’s nutrition absorption should also be taken care. Did you know , how important it is to temper chutney , especially coconut based chutney ???? If you want to have a low GI food , then without thinking about the amount of fat that gets into temper chutney , please pour a desi ghee tadka on your chutney and have it wholeheartedly. Eating right and thoughtfully is the only way to achieve a healthy body with slimmer waistline .
Few chutney recipes which I have shared are : Regular Coconut Chutney , Masala Dosa Coconut Chutney , Masala Dosa Red Chutney, Pumpkin Chutney , Peanut Chutney , Mooli Chutney , Gorikai Kara |Cluster Bean Chutney and Spicy Peanut Chutney.
RECIPE CARD FOR TOMATO CHUTNEY
Tomato Chutney Recipe
Equipment
- Frying Pan , Temper Pan
- Mixer Jar or Blender
Ingredients
- 3 no Large Tomatoes , fully ripe , Chopped
- 1 no Onion , optional
- 2 no's Garlic cloves
- 4 no's Dry Kashmiri Red Chillies ( Guntur or any spicy version)
- 1 Tbsp Chana Dal
- 1/2 Tbsp Urad Dal
- 1 Tbsp Cooking oil
- 1 Tsp Salt
- 1/4 Tsp sugar
For Temper
- 1 Tbsp Oil
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Jeera/Cumin Seeds
- 1 sprig Curry leaf
- 1/4 Tsp Hing / Asafoetida
Instructions
- In a pan ,heat 1 Tsp of oil , add dry red chilli and saute till you get pungent smell.
- Add Chana dal , urad dal and continue to fry until it turns golden in colour.
- Now add in 2 garlic cloves , chopped onion and saute for 5 minutes on medium heat till raw smell of garlic and onion goes off.
- Add chopped tomatoes , saute for few minutes until cooked.
- To speed up the process of cooking tomatoes , add in salt and sugar . This makes tomatoes to release its juice and cooks sooner.
- When tomatoes are well cooked , turn off the stove and allow to cool.
- Once the mixture is cool , transfer it into a blender /mixer jar and blend to smooth. Can add little water while blending chutney.
To Temper
- In a Temper/ Tadka pan ,heat oil , add mustard seeds when it splutters add cumin/ jeera seeds .
- Add 1 sprig curry leaves , once it turns crisp , add hing and turn off the heat.
- Pour this temper on prepared tomato chutney and serve with Idli / Dosa.
Video
Step by Step directions to make Tomato Chutney:
In a pan , heat 1 Tsp of oil , add dry red chilli and saute till you get pungent smell.
Add Chana dal , urad dal and continue to fry until it turns golden in colour.Also add in jeera seeds and continue to saute.
Now add in 2 garlic cloves , chopped onion and saute for 5 minutes on medium heat till raw smell of garlic and onion goes off.
Add chopped tomatoes , saute for few minutes .
To speed up the process of cooking tomatoes , add in salt and sugar . This makes tomatoes to release its juice and cooks sooner.
When tomatoes are well cooked , turn off the stove and allow to cool.
Once the mixture is cool , transfer it into a blender /mixer jar.
Blend to smooth. Can add little water while blending chutney. You can adjust water as per required consistency , but I like tomato chutney to be on little thicker side.
To Temper Tomato Chutney :
In a Temper/ Tadka pan ,heat oil , add mustard seeds when it splutters add cumin/ jeera seeds .
Add 1 sprig curry leaves , once it turns crisp , add hing and turn off the heat.
Pour this temper on above prepared tomato chutney .
Muktha, this looks amazing. One of my favourite accompaniment for all South Indian breakfast recipes.
Thanks Vidya , Yes even I accompany tomato chutney with many breakfast. Seeing you here after many days , welcome back!