Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with detailed photo and video recipe. An excellent multipurpose chatni recipe, made with juicy, tangy ripe tomatoes. This particular condiment is loaded with flavours, especially the spicy, tangy notes from chillies and tomatoes. Even though it is an all-purpose chutney recipe, it is ideal as a condiment for dosa and idlis for breakfast.
Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with step-by-step photo and video recipe. Chutney and other Indian condiment recipes are purpose-based, typically served as flavour enhancers. The purpose and ingredients of this chutney depend mainly on the region it hails from, such as North or South India. However, certain chutney recipes are prepared across India for various reasons, like tomato chutney
I have posted quite a few chutney recipes on my blog, but I still get many requests for unique or exciting chutney recipes. As a matter of fact, I had posted this chutney long back, but I am revisiting it with a new method and, more importantly, a longer shelf life. Basically, in my previous post on tomato chutney, I had used coconut, which helps in consistency but reduces shelf life. Moreover, this time I have prepared and cooked the tomato puree in oil. This would remove all the raw flavour, thereby improving shelf life. Once cooked, it can be easily stored in an airtight container, similar to a tomato pickle or any other pickle. You may serve a scoop of this chutney with your favourite breakfast recipes or any dal rice or rasam rice recipe.
Furthermore, additional tips, suggestions, and variants for the tomato chutney recipe. Firstly, this recipe is made only with tomatoes, with no other hero ingredients. Therefore, you need to use high-quality, juicy ripe tomatoes for a tangy, flavoured chutney recipe. Secondly, you may add additional hero ingredients, such as onion or capsicum, on top of the tomato. This would certainly help with the texture, but may have additional flavour and taste. Thus, it may not be called tamatar ki chutney. Lastly, treat this chutney like any other pickle recipe and avoid any moisture contact. Use dry or moisture-free spoons for a longer shelf life.
Finally, I request that you visit my other related Chutney Recipes Collection along with this post on tomato chutney. It mainly includes my other related recipes, such as Bhindi Chutney Recipe, Green Chilli Chutney Recipe, garlic chutney, Chutney Ready Mix Travel Recipe – 2 Ways, roasted capsicum chutney, burnt onion chutney, vada pav chutney, brinjal chutney, mango chutney 2 ways, and ginger chutney. Further to these, I would also like to mention my other related recipe categories, like,
About Tomato Chutney
Tomato Chutney, also known as Thanni Thakkali Chutney, is a classic South Indian side dish that brings freshness and vibrant flavour to everyday meals. It is a must for popular breakfast dishes like idli, dosa, pongal, and vada. The chutney stands out for its bright colour and tangy-sweet taste, which instantly lifts any plate. It breaks the routine of plain white or green coconut chutneys and adds depth to the morning spread. Preparing it requires only basic kitchen ingredients: ripe tomatoes, red chillies, and garlic. The mix turns smooth and aromatic when tempered with mustard and curry leaves. Its thin texture makes it easy to pour and enjoy with soft idlis or crispy dosas. Many enjoy it as a light, watery chutney that pairs beautifully with hot breakfast items. The recipe brings both colour and comfort to a traditional South Indian breakfast.
This chutney is not limited to breakfast alone. It also complements simple lunches and dinners with rasam rice, dal rice, or chapathi. Many homes prepare it without coconut to naturally extend its shelf life. The version made only with tomato stays fresh longer and retains its bold flavour. Some prefer to pair it with coconut chutney for a richer and more layered taste experience. The watery version, known as Thanni Thakkali Chutney, is often served as a substitute for sambar in quick meals. It blends the tang of tomato with the mild spice of red chillies in perfect harmony. Adjusting the spice or consistency can make it suitable for any palate. The chutney’s simplicity and versatility make it a favourite across generations. Overall, it remains one of the most loved and practical chutneys in South Indian cooking.
Fun Fact:
In Tamil households, Thanni Thakkali Chutney is so popular that many locals jokingly call it “lazy sambar” because it gives the same satisfaction without the effort of preparing a full sambar.
Chef Pro Tips for Tomato Chutney
Multipurpose South Indian Tomato Chutney | Thanni Thakkali Chutney is a vibrant, tangy, and watery tomato-based chutney that pairs perfectly with idli, dosa, and vada. It also complements rice, chapati, and roti, making it a versatile side for any meal.
- Fresh Tomatoes: Use ripe red tomatoes for the best flavour. Sauté them well until the raw smell disappears.
- Tempering: Add mustard seeds, urad dal, curry leaves, and garlic. This enhances aroma and gives a rich South Indian touch.
- Balanced Spice: Adjust red chillies and salt carefully. The chutney should stay tangy yet balanced in heat.
- No Coconut: Avoid coconut if you need a longer shelf life. Plain tomato chutney stays fresh for two to three days when refrigerated.
- Consistency: Add a little water after blending for a thin texture. This creates the traditional “Thanni Thakkali” style chutney that flows smoothly with idli or dosa.
FAQs
- How do I make tomato chutney stay fresh longer?
Use only tomatoes and avoid coconut in the recipe. Store it in an airtight container in the refrigerator for up to three days. - Which tomatoes work best for this chutney?
Use ripe and red tomatoes for the best flavour. They provide natural tanginess and rich colour. - Can I serve this chutney with other dishes besides idlis and dosas?
Yes, it pairs well with rasam rice, dal rice, chapathi, or roti. It also works as a light side dish for tiffin meals. - How can I make the chutney thinner like Thanni Thakkali style?
Add a little warm water after blending. Mix well until smooth and watery. - What spices enhance the taste of this chutney?
Use mustard seeds, urad dal, red chillies, and curry leaves in the tempering. These ingredients bring an authentic South Indian flavour.
Video Recipe
Recipe Card for Tomato Chutney
Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa
Ingredients
for roasting:
- 1 kg tomato
- 2 tbsp oil
- 15 clove garlic
for chutney:
- ½ cup oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- ¼ tsp methi
- 2 dried red chilli, broken
- few curry leaves
- pinch hing
- 4 tbsp chilli powder
- 1 tsp turmeric
- 2 tbsp salt
- 1 tbsp jaggery
Instructions
- firstly, in pan place 1 kg tomato cut into half.
- add 2 tbsp oil and roast on medium flame.
- flip over and cook both sides.
- also, add 15 cloves garlic and roast uniformly.
- roast until the skin of the tomato softens.
- cool completely, and tranfer to the mixer grinder.
- grind to smooth paste without adding any water. keep aside.
- in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.
- splutter the tempering keeping the flame on medium.
- keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric.
- saute on low flame until the spices turn aromatic.
- further, add the prepared tomato garlic puree and mix well.
- cover and cook for 20 minutes or until the oil separates from the sides.
- also, add 2 tbsp salt and 1 tbsp jaggery.
- mix well and continue to cook until the oil separates from the sides.
- finally, enjoy tomato chutney with rice, idli or dosa.
Nutrition
How to make Tomato Chutney with step-by-step Photos
- firstly, in pan place 1 kg tomato cut into half.
- add 2 tbsp oil and roast on medium flame.
- flip over and cook both sides.
- also, add 15 cloves garlic and roast uniformly.
- roast until the skin of the tomato softens.
- cool completely, and tranfer to the mixer grinder.
- grind to smooth paste without adding any water. keep aside.
- in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.
- splutter the tempering keeping the flame on medium.
- keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric.
- saute on low flame until the spices turn aromatic.
- further, add the prepared tomato garlic puree and mix well.
- cover and cook for 20 minutes or until the oil separates from the sides.
- also, add 2 tbsp salt and 1 tbsp jaggery.
- mix well and continue to cook until the oil separates from the sides.
- finally, enjoy tomato chutney with rice, idli or dosa.
Notes
- firstly, make sure to use red ripened tomato for good colour and flavour.
- also, if the sourness of the tomato is less, then add small ball-sized tamarind.
- additionally, adding jaggery helps to balance the flavour of sourness and spiciness.
- finally, tomato chutney recipe stays good for a month when stored in an airtight container.