Tomato Chutney goes well with Idli and Dosa. Tomato Chutney is perfectly pair with any South Indian snacks. It is one of the most delicious, simple and quick Chutney. This is the best Chutney, it comes from India and is full of lots of wonderful Indian spices, which give it a fiery heat, though very simple and easy to make.
Tomato chutney is a type of chutney prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include onion, garlic, sugar, salt, and spices. It can be prepared using ripe red tomatoes, can be eaten fresh after preparation, stored in a refrigerator in airtight Jar stored for later use.
Ingredients
- 2 tbsp Oil
- ¼ tsp Asafoetida (Hing)
- 2-3 tbsp Chana Dal (Split Bengal Gram)
- 3 to 4 Curry Leaves
- 1 chopped Onion
- 2-3 Clove Garlic
- 1-2 Inch Ginger
- 3-4 Dry Red Chilies
- 1 cup chopped Tomatoes
- Salt
- ½ tsp Sugar(opt.)
- 2-3 tbsp Water
Other ingredients
- 1-2 tbsp Oil
- ½ tsp Mustard Seeds (Rai)
- 1 tsp Urad Dal(Split Black Gram)
- 2-3 whole Dry Red Chilies
- 4-5 Curry Leaves
Method:
1. Heat the oil in a pan; add chana dal and stir till it becomes golden brown in color.
2. Add chopped onion, ginger, garlic, curry leaves, red chilies, asafoetida and fry for a few minutes, and then add the chopped tomatoes and fry for about 5 minutes to soften them.
3. Remove from the flame and allow cooling.
4. Put the tomato mixture in a blender; add salt,sugar and then grind to make smooth paste.
5. Prepare the tempering by heating the oil in a small pan and then add mustard seeds,urad dal red chilies,curry leaves and fry it till seeds crackle.
6. Pour the tempering over the chutney and mix well. Serve with Idli, dosa
Tomato Chutney
Ingredients
Method
- Heat the oil in a pan; add chana dal and stir till it becomes golden brown in color.
- Add chopped onion, ginger, garlic, curry leaves, red chilies, asafoetida and fry for a few minutes, and then add the chopped tomatoes and fry for about 5 minutes to soften them.
- Remove from the flame and allow cooling.
- Put the tomato mixture in a blender; add salt,sugar and then grind to make smooth paste.
- Prepare the tempering by heating the oil in a small pan and then add mustard seeds,urad dal red chilies,curry leaves and fry it till seeds crackle.
- Pour the tempering over the chutney and mix well. Serve with Idli, dosa.
Love love love this chutney Binjal! Most of the time I go for this chutney more than the other Nariyal one.
Captured beautifully!
thanks Sonal!
A big fan of your photography binjal… Love this recipe
thanks Priya!
Love the colors! I’m sure it was delicious!
thanks :)!!