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Creamy tomato soup garnished with olives and herbs in a rustic bowl.
Binjal Pandya

Tomato Chutney

Tomato Chutney goes well with Idli and Dosa. Tomato Chutney is perfect for any South Indian snacks. Tomato Chutney is one of the most delicious, simple and quick Chutney.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 -5
Course: Chutney
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 tbsp Oil
  • 1/4 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
  • 1/2 tsp Sugar opt.
  • 2-3 tbsp Water
  • Other Ingredients for Tempering
  • 1-2 tbsp Oil
  • 1/2 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.