Tomato Chutney Recipe – A South Indian Delight
Tomato chutney is a simple and flavorful chutney that is commonly served as a side dish with dosas on the streets of South India. This chutney is enhanced with a tempering of spices that adds depth to its taste, making it an irresistible accompaniment for breakfast. Let’s take a look at how to make this delicious chutney that can elevate your South Indian breakfast spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 200 grams (finely chopped) |
| Tomato | 400 grams (chopped) |
| Fresh Coconut | 1/2 cup (grated) |
| Green Chili | 1 |
| Dry Red Chili | 1 |
| Chana Dal (Bengal Gram Lentils) | 1 tbsp |
| Fresh Coriander | 2 tbsp (finely chopped) |
| Oil | As required |
| Dried Kashmiri Red Chili | 3 pieces |
| Salt | To taste |
| Tempering Ingredients | |
| Oil | As required |
| Curry Leaves | A few leaves |
| Mustard Seeds (Rai) | 1/2 tsp |
| Asafoetida (Hing) | A pinch |
| Dry Red Chili | 2 pieces |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 4
Instructions
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Tempering & Grinding:
- Begin by heating oil in a pan (kadhai). Once the oil is hot, add chana dal (Bengal gram) and dry red chili to it.
- Let the dal roast for a few seconds, and then turn off the heat. Allow this mixture to cool slightly.
- Once cooled, grind the roasted chana dal, dry red chili, and fresh coconut into a smooth paste. Set this mixture aside.
-
-
Cooking the Onion and Tomato:
- In the same pan, add a bit more oil. Now, add the chopped onions and sauté them until they become soft and translucent.
- Add the chopped tomatoes and cook them until they become tender and mushy.
- Once done, turn off the heat and let the onion and tomato mixture cool down.
-
Blending:
- Once the onion and tomato mixture has cooled, add it to a blender or food processor along with the ground coconut-chana dal mixture.
- Blend everything together until you achieve a smooth consistency.
- Transfer the chutney into a bowl and add fresh coriander leaves. Mix well to combine.
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Tempering the Chutney:
- In a small pan, heat oil for tempering. Add mustard seeds (rai), asafoetida (hing), curry leaves, and dry red chilies.
- Let the ingredients fry for about 15 seconds, until they release their aromatic flavors.
- Pour this tempering over the chutney and mix well to infuse the flavors.
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Serving:
- Serve your delicious tomato chutney with crispy dosa, soft idli, or any variety of dosa. It also pairs wonderfully with vada and other South Indian dishes.
Tips for the Perfect Tomato Chutney:
- You can adjust the amount of green chili and dry red chili based on your preferred spice level.
- Fresh coconut gives the chutney a rich texture, but if it’s unavailable, desiccated coconut can be used as a substitute.
- For an extra burst of flavor, you can add a pinch of jaggery or sugar to balance the tanginess of the tomatoes.
Enjoy the delightful and tangy taste of South India with this easy-to-make tomato chutney recipe that brings a refreshing twist to your breakfast routine.
