Tomato chutney recipe – This slightly tangy, spicy and nutty chutney is made often at home to accompany idli, dosa, pesarattu , pongal, roti or paratha. We prefer the vegetable chutneys more than the peanut or coconut chutney. I love to make chutney with almost any vegetable like brinjal, ridge gourd, capsicum or carrot.
Prep time 2 mins, Cook time 5 mins, Total time 7 mins
Hot and tangy south indian style tomato chutney recipe that goes well with rice or Indian breakfasts like idli, dosa, pesarattu or even paratha
Ingredients (240 ml cup used)
3 to 6 red chilies (use to suit your spice levels)
2 cups of chopped ripe tomatoes
1½ T bsp sesame seeds or ¾ tbsp each of chana dal and urad dal (or a mix of all)
salt as needed
½ T sp. cumin
T sp. turmeric
1 tsp. oil
1 sprig curry leaves
1 small broken chili
pinch of cumin
pinch of mustard
pinch of hing
1 small garlic pod or ½ tsp. grated ginger to grind with the chutney
1 small garlic pod to seasoning
1.Dry roast red chilies till hot, add sesame seeds and fry for about 2 minutes and then the cumin. Do not burn. Make sure the red chilies turn crisp else it is hard to blend them well. set aside to cool. If using dal fry till they turn golden color.
2.Heat a pan with oil, add tomatoes, salt and turmeric. fry till the tomatoes turn completely soft and mushy. Set aside to cool.
3.Add the cooled red chilies, cumin and sesame seeds to the blender jar and powder them finely.
4.To the same jar, add cooled tomatoes and blend well. Scrape off the sides and blend again.If you desire to use garlic or ginger add it now.
5.Check the salt and spice now. if needed add more.
6.Add oil to the same pan, add mustard cumin, red chili and curry leaves, hing. if you wish you can add a garlic pod too. when the curry leaves turn crisp, off the stove. Add the chutney to the pan and mix well.
To make it low fat, skip seasoning.