Tomato chutney is a spicy South Indian condiment made with tomatoes, garlic & chilies. It goes well with any breakfasts, snacks & even as a spread for your sandwiches and wraps.
For best results follow my detailed step-by-step photo instructions and tips.
1tablespoonchana dal(bengal gram) or 2 tbsp peanuts
½tablespoonurad dal(skinned black gram) (optional)
4 to 6dried red chiliesor green chillies or ½ to ¾ tsp red chilli powder
2mediumgarliccloves (or ½ inch ginger)
½teaspooncumin seeds(jeera)
½ to ¾teaspoonsalt (adjust to taste)
⅛teaspoonturmeric
To temper (optional)
1teaspoonoil
¼ teaspoonurad dal(skinned black gram) (optional)
1sprigcurry leaves
¼ teaspoonmustard seeds
1pinchasafoetida(hing)
1dried red chili(broken to 2)
How to make the recipe
How to make Tomato Chutney
On a medium flame, roast chana dal & urad dal (or peanuts) until aromatic & deep golden.
Add half teaspoon cumin seeds & roast for a minute. Remove to a plate & set aside to cool completely.
Heat a pan with 1 tablespoon oil. Fry 4 to 6 red chilies until they turn crisp.
Add 1 cubed onion & 2 garlic cloves. Fry them until a sweet aroma comes out from the onions. This takes about 3 to 5 mins.
When the onions turn golden add 3 large chopped tomatoes, ¼ teaspoon salt & 1/8 teaspoon turmeric.
Saute until soft & mushy. The raw smell of onions and tomatoes must go away completely.
Cool this completely. Powder the roasted lentils to a fine powder in a grinder. Add the onions and tomatoes, blend until smooth.
Taste the chutney and add more salt if needed. You may need to pour little water if using peanuts. If you like thick chutney & the tomatoes are pulpy you can also skip water completely.
Temper (Optional)
If you are on a low fat diet you can also skip the tempering. Heat 1 tsp oil in a pan.
Add ¼ tsp mustard seeds and ¼ tsp urad dal.
When the dal turns golden, fry 1 sprig curry leaves and 1 broken red chili till the leaves turn crisp.
Add hing & onion tomato chutney to the pan and mix. Or pour this tempering to the tomato chutney.
Serve with idli, dosa and pesarattu. You can also refrigerate the chutney & use.