Tomato chutney recipe to accompany South Indian Breakfast like Idli, Dosa, pesarattu, Pongal. Tomato chutney is one of the most basic side dishes that is made in many ways. Each South Indian house hold may have a different recipe made to suit their taste & liking.
Traditionally tomato chutney was made with just few basic ingredients. Tomatoes, garlic, chillies, cumin and salt were just crushed in a mortar pestle. In the modern days, to add aroma and taste ingredients like chana dal (bengal gram), urad dal(skinned black gram) or sesame seeds are used. One of these or a mixture of all these can also be used.
There are tons of variations one can make to the basic tomato chutney. To bring in a mild sweet aroma, onions can be used. They also help to balance the sourness or tang of the tomatoes.
Onion tomato chutney has a hint of sweetness from the lightly fried onions. Next spice from red chilies add heat to the chutney. It also has a nutty flavor from the dals/lentils. All of these enhance the taste of the chutney making it aromatic, tangy and spicy.
To make onion tomato chutney, shallots or large onions can be used along with Ginger or garlic. The amount of onions, tomatoes and red chilies can also be altered to suit ones taste. The color of the chutney may vary based on the type and number of red chilies used.
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Tomato chutney recipe
Tomato chutney recipe | How to make tomato chutney recipe
South Indian onion tomato chutney to accompany Indian breakfasts like idli, dosa, pongal. This chutney tastes spicy, tangy and delicious.
Ingredients (240 ml cup used)
Ingredients for onion tomato chutney
- 3 large tomatoes chopped
- 1 medium onions cubed (optional)
- 4 red chilies broken or green chillies
- 1 tbsp chana dal or bengal gram or sesame seeds - optional
- ½ tbsp urad dal or skinned black gram or sesame seeds - optional
- 1 to 2 garlic cloves
- ½ tsp jeera or cumin
- Salt as needed
- 1 tsp tamarind or lemon juice as needed (optional)
- 1/8 tsp turmeric or haldi as needed
- 1 tbsp oil
Tempering for tomato chutney - optional
- 1 tsp oil
- ¼ tsp urad dal or skinned black gram
- 1 sprig curry leaves or kadi patta
- ¼ tsp mustard or rai
- ¼ tsp cumin or jeera (optional)
- pinch asafoetida or hing
- 1 red chili broken
How to make the recipe
How to make tomato chutney
There are 2 ways you can roast the ingredients. Here is the first method. For the second method follow the step by step pics below.
Heat a pan with oil.
Add chana dal, urad dal, red chilies and garlic. You can also use sesame seeds instead of chana dal and urad dal.
Fry them until the dals turn lightly golden.
Optional - You can skip this step if you do not prefer onions. Add onions and saute for 2 to 3 minutes on a medium high flame. The raw smell of onions has to go away.
Add tomatoes, tamarind (optional) , cumin, salt and turmeric. Fry for 2 to 3 mins.
Cook covered until soft and mushy. Saute for another 2 mins.
Cool this and blend until smooth.
Tempering tomato chutney
Heat 1 tsp oil in a pan.
Add cumin, mustard and urad dal.
When the dal turns golden, add curry leaves and red chilies. Fry till the leaves turn crisp. Add hing.
Add onion tomato chutney to the pan and mix. Or pour this tempering to the chutney. Serve with idli, dosa and pesarratu.
Video of onion tomato chutney recipe
Preparation for onion tomato chutney
This is the second method. Refer recipe card for the first method. The tomato chutney made in this method tastes more flavorful. since the dal and onions are not cooked with tomatoes.
1. Dry roast chana dal and urad dal till golden and aromatic. Add cumin to the hot pan. Set aside to cool. I generally do the roasting of dals and cumin in large quantity and use whenever needed.
2. Next fry red chilies till crisp in 1 tsp oil. Set aside or you can cook them further.
3. Fry onions and garlic as well for about 2 to 3 minutes until the raw smell of onions goes away.
4. Sprinkle salt and turmeric over the chopped tomatoes. Fry until mushy.
5. Next set aside to cool.
How to make onion tomato chutney
6. Add red chilies, cumin and roasted dals as well to a blender jar.
7. Make a fine powder.
8. Add garlic, tomatoes and onions.
9. Blend to a smooth or coarse texture to suit your liking.
10. Heat oil in a pan. Add mustard and urad dal. The dal turns golden in seconds. Add curry leaves and red chilies. Sprinkle hing. Finally pour this to the chutney.
Serve tomato chutney with breakfasts or snacks.