Tomato Chutney

Tomato Chutney is a South Indian, easy to make, gluten free and vegan chutney. This spicy and tangy chutney is a good accompaniments with South Indian dishes such as Idli, Dosa, Uttapam, vada, Paniyaram. It can be made from all the readily available ingredients from home.

We had enjoyed this chutney with soft soft idli made using idli rava, coconut peanut chutney and sambhar .

Recipe of different chutney on the blog:

Coconut Peanut Chutney

Coconut Mint Chutney

Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney

Besan Chutney / Chickpea Flour Curry (Sauce)

Khaman Ni Chutney

Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)

Sukha Lehsun Chutney (Dry Garlic Chutney)

Coriander Tomato Chutney

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Tomato Chutney

Tomato Chutney is a South Indian, easy to make, gluten free and vegan chutney. This spicy and tangy chutney is a good accompaniments with South Indian dishes such as Idli, Dosa, Uttapam, vada, Paniyaram. It can be made from all the readily available ingredients from home.
Course accompaniments, Breakfast, brunch, dinner, dip, gluten free, lunch, savoury, vegan
Cuisine Indian, south Indian
Keyword accompaniments, chutney, chutney for idli, gluten free, red chili, roma tomato, south indian, tamarind, tomato, vegan
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 cup
Calories 221kcal

Equipment

  • pan
  • spatula
  • plate
  • small pan for tempering (tadka)
  • spoon
  • mixer grinder

Ingredients

  • 2 tsp oil
  • 1 tbsp urad dal split black gram
  • 1 tbsp chana dal bengal gram
  • 5 dry red chili I had used kashmiri red dry chili. It gives nice red colour and are not spicy
  • 2 garlic chopped
  • 1/2 inch ginger chopped
  • small ball of tamarind
  • 1 tsp salt
  • 3/4 cup water

For tempering (tadka)

  • 2 tbsp oil
  • 1/2 tsp urad dal
  • 1 tsp mustard seeds rai
  • 1/2 tsp cumin seeds jeera
  • 1/2 tsp hing
  • 2 dry red chili
  • 10 curry leaves

Instructions

  • Heat oil in a pan on medium heat. Add urad dal, chana dal, broken dry red chili, chopped ginger and garlic..
  • Saute for couple of minutes. Add chopped onions. Saute on medium heat.
  • Add chopped tomatoes. Mix well.
  • Add salt.
  • Saute till everything is soft and mushy.
  • Add tamarind ball. Saute for half minute.
  • Remove in a plate and let the mixture get cooled at room temperature.
  • Transfer the cooled mixture in a mixture jar.
  • Blend once .
  • Now add water and blend again till everything is ground to fine paste or smooth.
  • Remove the ground chutney in the bowl.

For Tempering (Tadka)

  • Heat oil. Add urad dal.
  • Now add mustard seeds, cumin seeds. When they crackle add dry red chili, curry leaves, asafoetida. Mix well.
  • Pour the hot tempering over the prepared ground chutney.
  • Mix well.
  • The tomato chutney is ready to serve.
  • I had served the tomato chutney with coconut peanut chutney, sambhar and soft soft idli made from idli rava for a complete meal. The chutney can be refrigerated for 3-4 days in an airtight container and can be freezed upto one month.

Nutrition

Calories: 221kcal | Carbohydrates: 10g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 1171mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 102mg | Calcium: 47mg | Iron: 1mg

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