Tomato Chutney Recipe
A delectable South Indian accompaniment, this Tomato Chutney is a must-try for anyone who loves a burst of flavor with their meals. Whether you’re pairing it with dosa, idli, or enjoying it with rice, this chutney adds the perfect balance of tangy, spicy, and savory notes. Made with fresh ingredients, the chutney has a smooth consistency with a touch of heat, complemented by the aromatic tempering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion (roughly chopped) | 200 grams |
| Tomato (roughly chopped) | 400 grams |
| Fresh coconut (grated) | 1/2 cup |
| Green Chilli | 1 |
| Dry Red Chilli | 1 |
| Kashmiri dry red chillies | 3 |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| Coriander leaves (finely chopped) | 2 tablespoons |
| Sunflower Oil | As needed |
| Salt | To taste |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | A few |
| Asafoetida (hing) | A big pinch |
| Dry Red Chillies (for tempering) | 2-3 |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Cuisine: South Indian
Course: Breakfast
Diet: Vegetarian
Instructions
-
Roasting the Ingredients:
Start by heating a little sunflower oil in a wide pan. Add the chana dal (Bengal gram dal) along with the dry red chillies (both the regular and Kashmiri ones). Roast them until they release a fragrant aroma and are lightly browned. Once done, transfer them to a mixer jar along with the grated coconut. Set aside. -
-
Cooking the Onions and Tomatoes:
In the same pan, add a little more oil. Add the chopped onions and sauté them over medium heat until they turn soft and translucent. Once the onions are ready, add the chopped tomatoes and cook until they become soft, releasing their juices. Stir occasionally. After the tomatoes have softened and lost some of their moisture, remove from the heat and allow the mixture to cool completely. -
Blending the Chutney:
Once the onion-tomato mixture has cooled, add it to the mixer jar with the roasted chana dal, dry chillies, and coconut mixture. Add salt to taste, then blend the ingredients together until you achieve a smooth paste. The chutney should have a slightly coarse texture. -
Adding Fresh Coriander:
Transfer the blended chutney to a serving bowl. Add the finely chopped coriander leaves, including the tender stems, and gently mix them into the chutney for an added layer of freshness. -
Tempering the Chutney:
In a small tempering pan, heat a teaspoon of sunflower oil. Add the mustard seeds and let them crackle. Once they begin to crackle, add the asafoetida (hing), curry leaves, and dry red chillies for tempering. Allow the curry leaves and chillies to sizzle for a few seconds, then pour the tempering over the prepared chutney. -
Serving:
Your flavorful Tomato Chutney is now ready! Serve it fresh with dosa, idli, vada, or steamed rice for a delightful meal. Enjoy the spicy and tangy notes that come together beautifully, leaving everyone asking for more!
This Tomato Chutney is a great way to elevate your South Indian breakfast. It’s versatile, easy to make, and packed with vibrant flavors that will complement any meal. The preparation time is quick, making it ideal for busy mornings or when you want to impress guests with something homemade and delicious. Whether you prefer a mild version or love a little extra heat, this chutney recipe can be adjusted to your liking.
