Tomato Chutney Recipe | How to make traditional tomato chutney for Idli or Dosa

Kept this tomato chutney recipe very authentic, unchanged by not adding any new ingredients. This is yet again a very simple chutney to perfectly pair with idli and dosa. Yes, wide variety of tomato chutneys are made across south India, each of them vary in the ingredients that go in making Tomato Chutney.

Some ripe tomatoes are sautéed with onions, garlic and green-chillies then blend to a smooth or coarse paste, those days they would crush them on mortar pestle which enhanced the taste. Served for breakfast items like idli and dosa, this chutney shown here does not go well with roti or chapati.

You can also try Coconut sweet chutney and Spicy Peanut chutney, both being very easy to make. And also Tomato Sambar or Idli / Dosa Sambar without dal.

Tomato chutney is also loved by children and elderly members at home, unlike coconut chutneys this tomato chutney won’t  get spoiled soon, tomato chutney is perfect for lunch box packing.

Ingredients

1. Tomatoes – 5 to 6
2. Onions – 2
3. Green chillies – 3 to 4
4. Garlic – 5 to 6 cloves
5. Coriander and curry leaves  few

Tempering –

1. oil 2 teaspoons
2. mustard 1/4  teaspoon
3. jeera 1/4  teaspoon
4. urad dal – 1/2 teaspoon
5. chana dal – 1/2  teaspoon
6. turmeric 1/4 teaspoon

    

Method

1. Heat a pan with 2 teaspoons oil
2. Add mustard and jeera once this splutters then goes in urad and chana dal Sauté until urad and chana dal change in color
3. Then add onions roughly cut, green chillies, garlic and curry leaves sauté for about 3 minutes or until onions turn transparent
4. Now add roughly cut tomatoes, turmeric powder and salt fry till tomatoes are cooked
5. Then at the end add coriander leaves
6. Allow to cool and blend with little water to smooth or coarse paste
7. No need to temper this again- can be served as it is

Note:

Chutneys kept coarsely grounded taste better than smooth paste

Tomatoes and onions can be roughly cut as this will be ground

How to Make with step by step pictures

Heat a pan with 2 teaspoons oil, add mustard and jeera 

 once this splutters then goes in urad and chana dal Sauté until urad and chana dal change in color

Then add onions roughly cut, green chillies, garlic and curry leaves sauté for about 3 minutes or until onions turn transparent

Now add roughly cut tomatoes, turmeric powder and salt 

fry till tomatoes are cooked

Then at the end add coriander leaves

Allow to cool and blend with little water to smooth or coarse paste

Tasty Tangy Tomato Chutney is ready to be served with Steaming hot Idlis

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