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 to 6 red chilies broken or green chillies
- 1 tbsp chana dal or bengal gram or 1½ to 2 tbsp peanuts
- ½ tbsp urad dal or skinned black gram or peanuts (optional)
- 1 to 2 garlic cloves
- ½ tsp jeera or cumin
- Salt as needed
- 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
- pinch asafoetida or hing
- 1 red chili broken
How to make the recipe
How to make tomato chutney
Heat a pan with oil. On a low to medium flame roast dal or peanuts until aromatic & deep golden. Saute cumin for a minute. Remove to a plate.
Fry chilies, onions (optional) & garlic until a sweet aroma comes out for 3 to 5 mins.
When the onions turn golden add tomatoes, salt & turmeric. Saute until soft & mushy.
Cool this and blend until smooth. You may need to pour little water if using peanuts.
Tempering tomato chutney - optional
Heat 1 tsp oil in a pan.
Add 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 tomato chutney. Serve with idli, dosa and pesarratu.
Video of onion tomato chutney recipe
Preparation for onion tomato chutney
1. Dry roast chana dal and urad dal till golden and aromatic. You can also use peanuts instead of dal. This is the latest variation of the tomato chutney we have been loving at home. Next add cumin to the hot pan & toss for a while. 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 3 to 5 minutes until the raw smell of onions goes away. You can also brown the onions lightly.
4. Add tomatoes, sprinkle salt and turmeric. 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. If using peanuts you may need to pour little water to adjust the consistency.
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.