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    Home » Chutney, Dips & more » Tomato Chutney

    Tomato Chutney

    Published: Oct 13, 2016 · by Shilpa · Leave a Comment

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    Tomato Chutney

    Tomato chutney step-by-step recipe with video and photos.

    Hot, spicy, tangy tomato chutney is a perfect accompaniment with any south Indian breakfast. This vegan chutney is very easy to make and uses some basic ingredients. It can also be used as a spread to lift up the taste of a simple sandwich many folds.

    Jump to:
    • About South Indian chutney
    • About this recipe
    • Ingredients
    • Bonus
    • Try this chutney with-
    • Tomato chutney recipe video
    • Tomato chutney step-by-step recipe with photos
    • Recipe card

    About South Indian chutney

    Chutney is a condiment that is served alongside breakfast, snacks and street food. Their taste may vary - sweet, tangy, savoury, spicy. The chutney served with snacks is usually sweet and tangy whereas the chutney served with breakfast is savoury.

    Chutney is an integral part of South Indian breakfast. Be it idli, dosa, vada, or even upma, breakfast is incomplete without chutney.

    When we talk about South Indian chutney, the first ingredient that comes to mind is coconut. Well, here is a south Indian chutney that does not use coconut and is perfect for your idli and dosa.

    Tomato Chutney

    About this recipe

    This tomato chutney is very simple to make and goes very well with any South Indian breakfast dish. This versatile chutney tastes great as a dip or spread too.

    There are numerous ways of making this chutney. My version of this recipe calls for cooking the tomatoes with onion and spices, grinding it and topping it with a very simple tempering (seasoning/tadka). It is important to use ripe and juicy tomatoes to make this chutney.

    Ingredients

    Tomato Chutney

    Tomatoes: Use ripe and juicy tomatoes to make the chutney.

    Onions: I prefer to use red/pink onions but you may also use brown onions to make the chutney.

    Garlic: This is an optional ingredient but I recommend not to skip it.

    Green chilli and curry leaves: You may adjust the amount of green chilli based on your preference.

    Spices: I use mustard seeds, black gram, dried chilli, and hing to make the tempering for the chutney.

    Bonus

    This chutney is:
    - very easy to make and uses minimal spices
    - vegan friendly
    - goes very well with all types of dosa and idli.
    - keeps good in the refrigerator for upto five days
    - a great alternative to spreads in sandwiches and wraps

    Try this chutney with-

    • Tomato Chutney
      Mysore Masala Dosa
    • Tomato Chutney
      Idli
    • Tomato Chutney
      Set Dosa
    • Tomato Chutney
      Neer Dosa
    • Tomato Chutney
      Adai Dosa
    • Tomato Chutney
      Rava Idli (Semolina Dumplings)

    For more chutney recipes, click here.

    For more recipes with tomato as the main ingredient, click here.

    Tomato Chutney

    Tomato chutney recipe video

    Tomato chutney step-by-step recipe with photos

    1. Fry chana dal, urad dal, curry leaves, and green chilli in oil

    2. Add garlic, followed by chopped onion and saute for 2-3 minutes

    Tomato Chutney
    Tomato Chutney
    Tomato Chutney
    Tomato Chutney

    3. Add the chopped tomatoes

    4. Simmer until the tomatoes are fully cooked, then cool the mixture completely

    Tomato Chutney
    Tomato Chutney
    Tomato Chutney
    Tomato Chutney

    5. Cool the mixture and blend into a smooth paste

    Tomato Chutney

    6. Prepare the tempering in a small pan

    Tomato Chutney

    7. Pour the tempering on the chutney and mix well before serving

    Tomato Chutney
    Tomato Chutney
    Tomato Chutney

    Recipe card

    Tomato Chutney

    Tomato Chutney

    Tomato ChutneyShilpa
    Hot, spicy, tangy tomato chutney is perfect accompaniment with any south Indian breakfast.
    5 from 3 votes
    Print Recipe Pin Recipe
    Course Others
    Cuisine Indian, Karnataka
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins

    Ingredients
      

    • 5 large tomatoes diced
    • 1 large onion diced
    • 2 cloves garlic
    • 3 tbsp split Bengal gram (chana dal)
    • 1 tbsp split black gram (urad dal)
    • 5-6 curry leaves
    • 2-3 green chilli or as per taste
    • 2 tsp oil
    • Salt to taste

    For Tempering:

    • 1 tsp oil
    • 1 dry red chili
    • 3-4 curry leaves
    • 1 tsp mustard seeds
    • 1 tsp split black gram (urad dal)
    • A generous pinch asafoetida (hing)

    Instructions
     

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

    Video

    Nutrition Facts
    Tomato Chutney
    Amount Per Serving
    Calories 30 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 18mg1%
    Potassium 119mg3%
    Carbohydrates 5g2%
    Fiber 2g8%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 394IU8%
    Vitamin C 15mg18%
    Calcium 13mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

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    Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family. Read More…

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