tomato chutney recipe | tangy tomato chutney for idli and dosa

tomato chutney recipe | tangy tomato chutney for idli and dosa with detailed photo and video recipe. basically a spicy red chutney or dip prepared from ripe tomatoes. ideal for south indian breakfast like idli and dosa, but also can be served with roti and paratha.
tomato chutney recipe | tangy tomato chutney for idli and dosa with step by step photo and video recipe. a spicy and tangy sauce recipe prepared from tomatoes and other indian spices. tomato chutney can be served with either breakfast recipes or even with mains course like rice and roti. this chutney can be easily stored in cool and dry place for weeks.

typically, a tomato chutney is prepared from just ripe tomatoes. however, some even add onions as well while frying to make it more acidic and spicy. according to me it is a totally a different recipe and it is known as tomato onion chutney. in addition, fresh coconut or desiccated coconut is added while grinding. adding coconut would certainly enhance the taste of tomato chutney, but reduces the shelf life of this chutney.

while chutney recipes are heavily used in india and in its cuisine, but ironically it is believed to be english origination. however in another theory it highlighted that chutney was originated in north india. perhaps the later theory is more convincing as it could have been derived from hindi word ‘chatni’ or ‘chatna’. it literally meaning to lick or it could be lip smacking sound while consuming a tangy dish.

finally do visit my other chutney recipes collection which can be easily served during breakfast or with plain rice. particularly, coconut chutney, hotel style coconut chutney, peanut chutney, capsicum chutney, sweet potato chutney and garlic chutney. also, do visit my other recipe collection boards like,

• rice recipes collection
• idli recipes collection
• dosa recipes collection

tomato chutney video recipe:

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recipe card for tomato chutney recipe:

4.13 from 8 votes

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tomato chutney recipe | tangy tomato chutney for idli and dosa

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

easy tomato chutney recipe | tangy tomato chutney for idli and dosa

Course: chutney

Cuisine: south indian

Servings: 4 Servings

Author: Hebbar's Kitchen

Ingredients (1 cup = 250 ML)

• 2 large ripped tomatoes chopped
• 2 cloves garlic
• 1 tsp urad dal
• 2 tbsp oil
• 1 tsp chana dal
• ¼ tsp methi seeds / fenugreek seeds
• 3 kashmiri dried red chilli
• ¼ tsp turmeric powder / haldi
• ½ tsp sugar
• salt to taste

for tempering:

• 2 tsp oil
• ½ tsp mustard seeds / rai
• ½ tsp urad dal
• pinch of hing /asafoetida
• few curry leaves

Instructions

1. firstly, in a large kadai heat oil.
2. furthermore add urad dal, chana dal, methi and red chilli. adding few seeds of methi gives a nice taste to chutney.
3. saute them on medium flame till dal turns golden brown.
4. further, add garlic.
5. also add chopped tomatoes and continue to saute.
6. saute till the water evaporates completely and tomato reduces in size.
7. now add turmeric powder, sugar and salt.
8. allow the mixture to cool completely and then transfer to a small blender.
9. further, blend to a smooth paste without adding any water.
10. also prepare the tempering. heat oil in a small kadai.
11. further, once the oil is hot, add mustard seeds, urad dal, hing and curry leaves.
12. allow the tempering to splutter.
13. later, pour the tempering over tomato chutney.
14. finally, serve with rice, idli or dosa.

how to make tomato chutney with step by step photo recipe:

1. firstly, in a large kadai heat oil.
   
2. furthermore add urad dal, chana dal, methi and red chilli. adding few seeds of methi gives a nice taste to chutney.
   
3. saute them on medium flame till dal turns golden brown.
   
4. further, add garlic.
   
5. also add chopped tomatoes and continue to saute.
   
6. saute till the water evaporates completely and tomato reduces in size.
   
7. now add turmeric powder, sugar and salt.
   
8. allow the mixture to cool completely and then transfer to a small blender.
   
9. further, blend to a smooth paste without adding any water.
   
10. also prepare the tempering. heat oil in a small kadai.
    
11. further, once the oil is hot, add mustard seeds, urad dal, hing and curry leaves.
    
12. allow the tempering to splutter.
    
13. later, pour the tempering over tomato chutney.
    
14. finally, serve with rice, idli or dosa.
    

notes:

• firstly, use ripped red tomatoes for great results.
• furthermore, add a piece of ginger for more flavour.
• also, saute the tomatoes till water evaporates completely. else the chutney will taste raw.
• finally, add little coconut if you are looking for more thick and creamy texture.

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