Andhra tomato chutney recipe – This slightly tangy, nutty & spicy tomato chutney can be served with any snacks, idli, dosa, pesarattu , pongal, roti, paratha and even with bread. In Andhra cuisine we make hot chutney with most vegetables and this is one of them.
This tomato chutney does not use onions. It is fairly quick to make since there is not much chopping needed. You can also refer this onion tomato chutney if you like to use onions. They usually adds mild sweet flavors and volume to the chutney.
Amidst the busy holiday schedule, i got to picture how to make tomato chutney recipe. I made this to accompany jowar dosa or jonna dosa which was our quick dinner.
Tomato chutney recipe calls for some additional ingredients to balance the sourness. Chana dal, urad dal, coconut or sesame seeds are mostly used in South Indian cuisine in most chutney recipes. They add flavor and balance the tang.
For health benefits only sesame seeds can be used. They keep the body warm during monsoon/ winter. But using chana dal and urad dal too yields a tasty chutney with aroma of roasted dals. Sometimes, I even use a mixture of sesame seeds, chana and urad dal in equal quantities. All taste good. To make the best tomato chutney, use good quality white sesame seeds that don’t taste bitter or have gone rancid.
Sesame seeds are high in calcium, iron, protein, magnesium and many other nutrients. Hence using them in chutneys is one of the best ways to provide nutrition to our body.
Spicy tomato chutney recipe
Andhra tomato chutney recipe | Spicy tomato chutney
Ingredients (240 ml cup used)
- 3 to 4 red chilies (use to suit your spice levels)
- 2 cups tomatoes chopped, ripe
- ¾ tbsp chana dal or 1 1/2 tsp sesame seeds
- ¾ tbsp urad dal
- salt as needed
- 1/2 tsp cumin
- 1/8 tsp turmeric
- 1 tsp oil
- 1 sprig curry leaves
- 1 chili small, broken
- 1 pinch cumin
- 1 pinch mustard
- 1 pinch urad dal (adds flavor)
- 1 pinch hing
- 1 pod garlic small or 1/2 tsp. grated ginger to grind with the chutney
How to make the recipe
Preparation for spicy andhra tomato chutney
- Dry roast red chilies along with chana dal and urad dal or sesame seeds. Dals must turn golden. Red chilies should turn crisp. If using sesame seeds toast them slightly.
- Then add cumin. Switch off the stove. Do not burn. Make sure the red chilies turn crisp otherwise it is hard to blend them well. Set aside to cool.
- Heat the pan with oil. Add tomatoes, garlic, salt and turmeric. Fry till the tomatoes turn completely soft and mushy. If needed sprinkle some water to cook them well. Set aside to cool.
Making tomato chutney
- Add the cooled red chilies, cumin and sesame seeds to the blender jar. Powder them finely.
- To the same jar, add cooled tomatoes. Blend them well. Scrape off the sides and blend again.
- Check the salt and spice now. if needed add more.
Seasoning tomato chutney
- Add oil to the same pan and heat it. Add mustard cumin, red chili, curry leaves and hing. if you wish you can add a garlic pod too. when the curry leaves turn crisp. Turn off the stove. Add the chutney to the pan and mix well.
- Serve tomato chutney with any Indian breakfasts or bread.
To make it low fat, skip seasoning.
How to make spicy tomato chutney recipe
1. Dry roast dals till golden along with red chilies till hot/ crisp. Dals must turn golden. If using sesame seeds (optional), toast for about 2 minutes and then add the cumin. Toss everything well. Do not burn them, the chutney turns bitter if they are burnt. At the end of this step, you should have crisp red chilies, that helps to blend them well.Set aside to cool.
2. To the same pan, add one tsp. oil and heat it. Add chopped tomatoes, sprinkle turmeric and salt. You can also add a chopped garlic clove. By cooking along with tomatoes, the pungent smell of garlic goes away.
3. Cook the tomatoes till they turn fully mushy and pulpy. If your tomatoes are hard sprinkle some water.Then cook covered. Cool it completely. To fasten the cooling I transfer it to a plate and spread it.
4. Add the cooled roasted ingredients dals or sesame seeds , red chilies and cumin. Powder these finely.
5. If needed scrape off the sides and powder again.
6. Add the cooled tomato pulp. If using raw ginger or garlic , you can add it.
7. Blend well to a smooth paste. Do not add water.
8. Tempering is optional. If you like you can follow this step. Heat 1.5 tsp oil in a small pan on a low to medium heat. Add mustard, cumin, red chilli and a generous pinch of urad dal (adds flavor, optional). When the dals turn golden, add curry leaves and hing. Switch off. Pour this to the chutney.
Serve tomato chutney with breakfasts like idli, pesarattu, dosa, pongal, paratha or sandwiches.