tomato chutney recipe | tangy tomato chutney for idli and dosa

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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 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.

tomato 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,

tomato chutney video recipe:

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recipe card for tomato chutney recipe:

tomato chutney

tomato chutney recipe | tangy tomato chutney for idli and dosa

HEBBARS KITCHEN
easy tomato chutney recipe | tangy tomato chutney for idli and dosa
4.8 from 202 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course chutney
Cuisine south indian
Servings 4 Servings

Ingredients
 

  • 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
 

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


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

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

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.


44 COMMENTS

  1. 4 stars
    One of the best things about you is that you make cooking simple with easily available ingredients. My son loves your recipes and always helps me when I am cooking one of your dishes.

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