Friday, October 11, 2013

Tomato Chutney Recipe | Easy Chutney Varieties for Idli/Dosa

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tomato chutney

Tomato chutney is one of the easiest options for Idli and Dosa varieties and also is a nice change from regular Coconut Chutney. I have posted earlier a version of Tomato-Onion chutney and I am posting a simple and easy version of Tomato chutney today. It is very tangy and tastes delicious with Idli and Dosa or other Breakfast varieties.

Check out other chutney varieties for Breakfast items:
tomato chutney

Tomato Chutney for Idli/Dosa Varieties:
Serves 2-3
Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins
Cuisine: South Indian | Category: Chutney for Breakfast - Accompaniments

3-4 Tomatoes, roughly chopped
2-3 Garlic pods
4-5 Green chillies
1 tsp Cumin seeds
1/2 tsp Tamarind Pulp
1 tsp Sugar/Jaggery
Salt to taste
1 tbsp. Oil

to temper:
1 tbsp. Oil/Ghee
1/2 tsp Mustard seed
1 tsp Urad dal
a sprig of Curry leaves
a pinch of Asafoetida

  • Heat 1/2 tsp oil and add cumin seeds, green chillies and garlic pods and fry the chillies wilt. Remove it and keep aside.
  • Heat remaining oil in the same pan and add chopped tomatoes and fry them until they turn pulpy. This might take some 4-5 mins. Add soft tamarind at the end and mix well, if you are using tamarind pulp add it while grinding. Cool it a bit.
  • Grind roasted garlic, green chillies and cumin seeds with salt to a coarse paste.
  • Add cooked mushy tomatoes, sugar(jaggery) and tamarind pulp and grind it to a smooth or chunky chutney according to your preference. Add little water if required while grinding. Remove the chutney to a bowl.
  • In the same pan heat 1 tbsp. ghee/oil and crackle mustard seeds and add urad dal, curry leaves and asafoetida and fry for some time and add this tempering to the chutney and mix well.
Serve it with Idli and Dosa varieties.

tomato chutney
  1. You can add 1 roughly chopped onion and fry along with tomatoes and grind together to make tomato-onion chutney.
  2. You can grind this chutney smooth or slightly chunky according to your preference.
  3. You can even add 1/2 cup- 3/4 cup of coriander leaves when you are frying tomatoes, it adds a nice flavour to the chutney.
  4. In case if you do not like smooth chutney you can also roast 2 tsp urad dal along with cumin seeds and grind it first before adding tomatoes, this adds some body to the chutney and also makes the texture different.
  5. As the tomatoes add sourness it is important to add some sugar or jaggery to balance the taste. If you like it sour you can avoid adding sugar.
  6. Green chillies can be replaced with red chillies in the recipe.
tomato chutney


Unknown said...

awesome chutney :) must be so good with dosa

great-secret-of-life said...

love this color.. Looks too good

Unknown said...

yummmy n love to have with plain dosa...

Unknown said...


Priya Suresh said...

Can have this chutney with some crispy dosas..

Indian Khana said...

I make this quite often and in almost same way too ...perfect with anything

C said...

our favorite Indian restaurant serves a version of this that is about 1000x better than American "ketchup." I was curious exactly what spices go into it....will try this recipe some time.

Anders Svensson said...

Wow, it’s looking very delicious and tasty. I can’t wait for anyone. I just want to make it and eat it. Thank you so much for sharing great recipe.

Anders Svensson said...

Wow, it’s looking very delicious and tasty. I can’t wait for anyone. I just want to make it and eat it. Thank you so much for sharing great recipe.

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