How to make Spicy Tomato Chutney


This spicy tomato chutney is made primarily with tomatoes, onion, herbs, and spices.

This tangy and lightly spiced chutney goes very well with idli and dosas.

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top view of tomato chutney garnished with one curry leaf

Most south Indian households prepare this chutney weekly to accompany their daily breakfast.

I remember seeing my granny pack our fridge with different kinds of chutneys every week.

Tomato chutney pairs wonderfully with most south Indian breakfasts like dosa(rice crepe), idli(steamed rice cake), vadas(fritters), or appam. 

Being a south Indian myself, I just savored the taste of this chutney for a long time, and dint actually know how to prepare it.

However, being away from home due to work compelled me to recreate the taste of the same chutney that my granny used to prepare.

Chutneys subtly add and enhance the flavor of any dish. I also love the fact that this delicious chutney is vegan and gluten-free.

You do not need a long shopping list for this simple chutney, and it can be made in minutes using essential pantry ingredients.

Cooking Instructions to make Spicy Tomato Chutney

1. Heat ½ tbsp oil in a pan on medium heat, add 1 tsp chana dal and 1 tsp urad dal, and saute them until they turn golden. Remove it to a plate and keep it aside.

oil and chana dal added to a hot pan
urad dal added to the pan of chana dal

2. Then, to the same pan, add-

02 dried red chilies,

Five medium-size garlic cloves,

5-6 curry leaves,

And 01 small diced onion

Cook for 2-3 minutes until the onions are lightly browned and turn aromatic.

curry leaves red chilli garlic and onion added to a pan

3. Next, add 02 medium-sized chopped tomatoes, ½ tsp salt, and ½ tsp turmeric, mix it well, and cook until the tomatoes are soft and mushy.

tomato onion garlic red chilli and salt in a pan

4. Let the mixture cool completely, then transfer it to a blender along with the roasted chana dal and urad dal mixture.Blend it into a smooth paste

mixture of tomato red chilli onion and garlic being blended

Tempering the Tomato Chutney

1. Heat 1 tsp oil in a small pan on medium heat, then add ½ tsp urad dal, ½ tsp mustard seeds, 4-5 curry leaves and let it crackle.

oil being heated for tempering and urad dal being added
mustard urad dal and curry leaves in a hot oil tempering

2. Then, pour the tempering over the tomato chutney and stir. Enjoy it with some hot steamed idlis or dosas.

Recipe card

Tomato Chutney

SLICES OF LIME
Tomato chutney is a tangy lightly spiced chutney made primarily of tomatoes, onion, herbs and spices.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 2

Ingredients
  

  • ½ tbsp oil
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 2 dried red chili
  • 5 garlic cloves medium size
  • 5-6 curry leaves
  • 1 small onion diced
  • 2 medium sized tomatoes chopped
  • ½ tsp salt
  • ½ tsp turmeric

For Tempering

  • 1 tsp oil
  • ½ tsp urad dal
  • ½ tsp mustard seeds
  • 4-5 curry leaves

Instructions
 

  • Heat ½ tbsp oil on medium heat.
  • Add 1 tsp chana dal, 1 tsp urad dal and saute until golden brown (once done remove it on a plate and keep it aside).
  • On the same pan add 2 dried red chillies, 5 medium size garlic cloves, 5-6 curry leaves, 1 small diced onion. cook for 2 minutes unti the onions are lightly brown.
  • Next add 2 chopped tomatoes, ½ tsp salt, ½ tsp turmeric, mix it well and cook until the tomatoes are soft and mushy.
  • Let the mixture cool completely, then transfer to a blender along with the roasted chana dal and urad dal and blend it into a smooth paste.

For Tempering the tomato chutney.

  • Heat 1 tsp oil in a pan on medium heat.
  • Add ½ tsp urad dal, ½ tsp mustard seeds, 4-5 curry leaves and let it crackle.
  • Pour the tempering over the tomato chutney and serve it with some hot steamed idlis or dosas.
Keyword Easy tomato chutney, Tomato Chutney

*Note– It stays well for up to a week in the refrigerator. Make sure to use a clean airtight container to preserve the freshness.