Thursday, 20 August 2015

South Indian Style Tomato Chutney

Tomato chutney is tangy, hot and spicy. This chutney goes extremely well with idli, dosa or vada varieties. You can even serve them with paratha.
I just gave a twist to original chutney recipe by adding coconut and sugar, that enhanced the taste of chutney.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  


  • Tomato, chopped- 3 med
  • Onion,sliced- ¼ cup or 1 small
  • Oil- 1 tbsp
  • Split bengal gram (chana dal)- 1 tsp
  • Split black gram (urad dal)- 1 tsp
  • Dry red chilli (byadgi), broken into pieces- 2-3 
  • Green chili,chopped- 1
  • Ginger, chopped- ¼ inch
  • Fresh coconut,scrapped- 2 tbsp or roasted peanuts- 1 tbsp (optional)
  • Sugar- a pinch 
  • Asafoetida (hing)- ¼ tsp
  • Salt- to taste
For tempering:
  • Oil- 1 tbsp
  • Mustard seeds-  1½ tsp
  • Dry red chilli (byadgi), broken into pieces- 1
  • Curry leaves - 7-8
  • Asafoetida (hing)- a pinch

  • Heat the oil in a non-stick pan, add the chana dal, urad dal and sauté on a low heat till the dals turn light brown in colour.
  • Add hing, red chillies and sauté for a while.
  • Add ginger, green chillies and onions and sauté on a low heat for a while.
  • Add the tomatoes and salt, mix well. Cover and cook on low heat till the tomatoes soften, while stirring occasionally.
  • Now add sugar and coconut. Mix well and turn off the heat. 
  • Allow it to cool completely and blend in a mixer till smooth. No need water to grind. Put out chutney in the bowl.
  • Heat the oil in a small pan/tadaka pan and add the mustard seeds.
  • When the seeds crackle, add the red chilli, curry leaves and sauté on a low heat for few seconds.
  • Add hing and remove from the flame and pour on the chutney and mix well.
  • Serve with idlis/ dosas/ uttapas.
  • You can store in an air-tight container in the refrigerator for 2-3 days.  

  • Coconut and sugar are not using in original chutney recipe. They give little sweetness and body to chutney. You can omit sugar and coconut.  
  • Bydgi red chili is not too spicy. This gives to nice red colour to chutney. You can use Kashmiri red chili instead of this.
  • If you want to make chutney more spicy, add some hot chili powder while making.

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