Tomato Chutney

Hot, spicy, tangy tomato chutney is perfect accompaniment with any south Indian breakfast. Or use them as a spread to lift up the taste of a simple sandwich many folds.


Tomato chutney



Tomato – 2 large, diced
Onion – 1 large, diced
Split Bengal gram (chana dal) – 1 tbsp
Split black gram (urad dal) – 1 tsp
Curry leaves – 5-6
Green chilli – 2-3 or as per taste
Oil – 2 tsp
Salt to taste

For Tempering:
Oil – 1 tsp
Dry red chili – 1
Curry leaves – 5-6
Mustard seeds – ½ tsp
Split black gram (urad dal) – 1 tsp
Asafodetida – a generous pinch


  1. Heat a fry pan or kadhai and add oil. Add chana dal, urad dal, curry leaves and green chilli. Saute for a minute
  2. Add onion and saute for 2-3 minutes
  3. Add tomato, salt and mix well. Simmer until the tomatoes are completely done
  4. Turn off the flame and let it cool completely
  5. Blend it into a smooth paste
  6. To prepare the tempering, heat a small fry pan and add oil. Add mustard seeds and let it splutter. Add rest of the ingredients for tempering and turn off the heat
  7. Add the temper to chutney and serve