Tomato Chutney Recipe | Onion Tomato Chutney
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.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 3 medium tomatoes (1½ cups chopped)
- 1 small onion (½ cup cubed, optional)
- 1 tablespoon oil
- 1 tablespoon chana dal (bengal gram) or 2 tbsp peanuts
- ½ tablespoon urad dal (skinned black gram) (optional)
- 4 to 6 dried red chilies or green chillies or ½ to ¾ tsp red chilli powder
- 2 medium garlic cloves (or ½ inch ginger)
- ½ teaspoon cumin seeds (jeera)
- ½ to ¾ teaspoon salt (adjust to taste)
- ⅛ teaspoon turmeric
To temper (optional)
- 1 teaspoon oil
- ¼ teaspoon urad dal (skinned black gram) (optional)
- 1 sprig curry leaves
- ¼ teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 1 dried red chili (broken to 2)
How to make the recipe
Preparation
- 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 Tomato Chutney (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.
NUTRITION (estimation only)
Calories: 120kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Sodium: 13mg | Potassium: 410mg | Fiber: 4g | Sugar: 8g | Vitamin A: 715IU | Vitamin C: 113.2mg | Calcium: 33mg | Iron: 2.1mg