Tomato chutney is a flavorful and aromatic condiment from South India, commonly enjoyed with breakfast items like idli, dosa, and various types of dosas. This tangy and mildly spicy chutney, made with ripe tomatoes, onions, and fresh coconut, enhances the overall taste of any South Indian meal. The balance of spices and the tempering of mustard seeds and curry leaves bring a burst of flavor to this chutney, making it a must-try for your next meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions (chopped) | 200 grams |
| Tomatoes (chopped) | 400 grams |
| Grated Coconut | 1/2 cup |
| Green Chilli | 1 |
| Dry Red Chilli | 1 |
| Chickpea Lentil (Chana Dal) | 1 tablespoon |
| Green Coriander (finely chopped) | 2 tablespoons |
| Oil | As per requirement |
| Kashmiri Dry Red Chilli | 3 |
| Salt | To taste |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | A few |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 8 servings
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Instructions
-
Prepare the Chutney Base:
- Heat oil in a pan over medium heat. Once the oil is hot, add the chana dal (chickpea lentil) and dry red chillies.
- Let it cook for about 10 seconds, then turn off the heat. Allow the mixture to cool slightly.
- Once cooled, grind this mixture with the grated coconut to form a smooth paste. Set it aside for later.
-
Cook the Onions and Tomatoes:
- In the same pan, add a little more oil and heat it over medium flame.
- Add the chopped onions and sauté them until they become soft and translucent.
- Now add the chopped tomatoes and cook them until they soften and turn mushy, allowing the flavors to combine.
- Turn off the gas and let this mixture cool down to room temperature.
-
Grind the Chutney:
- Once the tomato-onion mixture has cooled, combine it with the coconut and dal paste you made earlier.
- Grind everything together in a mixer until smooth and well-blended. Once done, transfer the chutney to a serving bowl.
-
Add Fresh Coriander:
- Mix the finely chopped green coriander leaves into the chutney, ensuring it is evenly distributed for an extra layer of freshness.
-
Prepare the Tempering (Tadka):
- For the tempering, heat oil in a small pan.
- Add the mustard seeds and allow them to splutter. Then, add the asafoetida (hing), curry leaves, and dry red chillies.
- Let this tempering cook for about 15 seconds, releasing all the aromatic flavors.
-
Final Touch:
- Pour the hot tempering over the chutney and mix well to incorporate the flavors.
- Adjust the salt if needed.
-
Serving Suggestions:
- Serve this tangy, spicy, and aromatic tomato chutney with your favorite South Indian dishes like idli, dosa, or any variety of dosas.
- Enjoy the burst of flavors and the perfect complement to your breakfast or snack time.
Tips:
- You can adjust the spiciness of the chutney by increasing or decreasing the number of dry red chillies and green chillies.
- If you prefer a smoother chutney, you can add a little water while grinding the mixture to achieve your desired consistency.
- For a twist, you can add a touch of jaggery or tamarind for a hint of sweetness and tang.
This Tomato Chutney is not only easy to prepare but also brings the rich and vibrant flavors of South Indian cuisine right to your plate. It pairs perfectly with a variety of South Indian dishes and is sure to be a hit with your family and friends. Enjoy!