Tomato Chutney Recipe
Tomato Chutney is a quintessential accompaniment found in South Indian food streets, particularly served with fluffy idlis. The chutney boasts a slightly watery consistency, making it the perfect complement to idlis, allowing the flavors to seep into the soft, spongy rice cakes. Typically, this chutney is served without any tempering in the local food stalls, offering a pure and subtle taste that’s both refreshing and light. However, adding tempering can elevate its flavor, giving it a more aromatic and spiced finish. Ideal for breakfast, this chutney pairs beautifully with various South Indian dishes and can be enjoyed as a tangy, spicy dip or spread.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Onion (roughly chopped) | 200 grams |
| Tomato (roughly chopped) | 400 grams |
| Fresh coconut (grated) | 1/2 cup |
| Green chili | 1 |
| Dry red chili | 1 |
| Kashmiri dry red chilies | 3 |
| Chana dal (Bengal gram dal) | 1 tablespoon |
| Coriander (Dhania) leaves (finely chopped) | 2 tablespoons |
| Oil (for roasting and tempering) | As needed |
| Salt | To taste |
| For tempering | |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves | A few |
| Asafoetida (Hing) | A big pinch |
| Dry red chilies (for tempering) | 2 to 3 |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Allergen Information
This recipe contains coconut, which could be an allergen for those with tree nut allergies. Additionally, mustard seeds are used for tempering, which may also cause allergic reactions in sensitive individuals. If you are allergic to mustard or coconut, consider substituting with other safe ingredients.
Dietary Preferences
This Tomato Chutney is a vegetarian recipe, ideal for anyone following a plant-based diet. It can also be enjoyed by vegans if you ensure that no dairy is used in the preparation.
Instructions
-
Roast the Chana Dal and Chilies
Begin by heating a little oil in a wide pan. Add the chana dal (Bengal gram) and dry red chilies to the pan and roast them lightly. After roasting, transfer the mixture into a mixer jar along with the grated fresh coconut. Set this aside for later use. -
Cook the Onion and Tomato Mixture
In the same pan, add a bit more oil and sauté the chopped onions. Cook them until they become soft and translucent, releasing a sweet aroma. Once the onions are ready, add the chopped tomatoes to the pan. Cook the tomatoes until they soften and begin to lose some of their moisture. Allow the mixture to cool completely before proceeding. -
Blend the Chutney
Once the onion-tomato mixture has cooled down, add it to the mixer jar with the roasted chana dal, chilies, and coconut. Add salt to taste. Blend the ingredients into a smooth chutney. The texture should be slightly coarse yet smooth enough to be spread easily on your idlis. -
Add Fresh Coriander
Transfer the blended chutney to a serving bowl. Stir in the freshly chopped coriander leaves, mixing them gently to infuse the chutney with a fresh, herby flavor. -
Prepare the Tempering (Tadka)
For the tempering, heat a small pan and add a teaspoon of oil. Once the oil is hot, add mustard seeds and let them crackle. After they pop, quickly add a pinch of asafoetida (hing), a few curry leaves, and the dry red chilies. Stir for a few seconds to release the flavors of the tempering. -
Pour the Tempering Over the Chutney
Carefully pour the hot tempering mixture over the chutney in the serving bowl. This final step enhances the chutney with aromatic flavors, adding depth and spice. -
Serve and Enjoy
The Tomato Chutney is now ready to serve! It pairs perfectly with idlis, dosas, or any South Indian breakfast dish. Enjoy the balance of tangy, spicy, and fresh flavors with each bite!
Dietary Advice & Tips
- Vegan Variation: To make this chutney vegan, you can omit the asafoetida if it is not available in vegan form, as some brands may contain traces of dairy.
- Customizing Spice Levels: Adjust the number of dry red chilies based on your spice tolerance. If you prefer a milder chutney, you can reduce the quantity of chilies and make it less fiery.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently before serving or enjoy it cold with your dishes.
Conclusion
Tomato Chutney is a simple yet flavorful South Indian condiment that can elevate any breakfast or meal. Its light, tangy base made from fresh tomatoes and coconut, combined with a delicious tempering, offers a satisfying balance of tastes. Whether served with idlis, dosas, or as a side dish to rice, this chutney brings a touch of South Indian street food to your kitchen. By making it at home, you can enjoy a fresher, more customized version of this traditional treat!
