Tomato chutney
Tomato chutney is a flavourful sauce made from ripe tomatoes and spices. The bright red colour and the sweet, tangy kick make it a perfect companion for lots of foods. What makes it exciting is that every region has its twist on the recipe. There are countless variations in this chutney!
Ripe tomatoes are ideal for making this dish. Their natural sweetness and vibrant flavour contribute to the delicious taste. Ripe tomatoes also have a softer texture, making them easier to cook down into a smooth sauce. Introducing lentils to the chutney not only infuses it with an extra layer of nutty flavour but also brings a thicker texture to the mix. The combination of tomatoes and lentils creates a delicious chutney that’s perfect for spreading and dipping.
It is a versatile condiment that pairs well with various South Indian dishes. It is a classic accompaniment to dosas, whether they are plain dosas or stuffed with potato masala. It’s a common side for soft and fluffy idlis, enhancing their flavour with its tanginess. Tomato chutney can be a delicious addition to pongal, a savoury rice and lentil dish. It can also be served with vadas, whether they are medu vadas or any other type of South Indian fritters. Easy to make and super versatile, tomato chutney adds a delicious twist to your dishes.
For a tangy and refreshing side, try my Raw Mango Chammanthi! It’s the perfect companion for rice, adding a burst of flavour with the natural sourness of raw mangoes. This quick chutney will elevate your meal in no time.
Tomato chutney
Ingredients
- 1 tbsp urad dal whole or split
- 1 tbsp chana dal split chickpeas
- 3 cloves of garlic
- 2 dry Kashmiri chillies
- 1 small-sized large onion roughly chopped
- 3 ripe tomatoes roughly chopped
- 1 tsp brown sugar
- A small piece of tamarind (optional) See notes
For tempering
- 2 tbsp sesame oil/or any cooking oil
- ½ tsp urad dal whole or split
- ½ tsp mustard
- 1 dried Kashmiri chilly/ dried red chilly
- A few curry leaves
Instructions
- Heat oil in a pan over medium heat. Add urad dal, chana dal. Once it turns light brown add garlic and dried kashmiri chillies and saute.
- Add roughly chopped onions and sauté until they turn translucent.
- Add chopped tomatoes. Cover and cook the tomatoes until they become soft.
- Once the tomatoes are cooked, remove the lid and cook for an additional 2-3 minutes for the extra moisture to evaporate, so we get a thick chutney. If you prefer a little thin consistency, you can skip this step.
- Allow the chutney to cool slightly, and then transfer it to a blender or food processor. Add a teaspoon of brown sugar and blend until you achieve your desired consistency. Some people prefer a smooth chutney, while others like it slightly chunky.
- Transfer the blended chutney to a bowl.
For tempering
- Heat oil in a small pan over medium heat. Add the oil of your choice, and add in the urad dal for an added texture.
- Once it is light brown, add the mustard seeds and let them splutter.
- Now add the dried Kashmiri chilly and curry leaves and saute.
- Pour this tempering over the prepared tomato chutney.
- Be cautious, as it may splutter a bit when it comes into contact with the chutney.
- Mix the tempering into the chutney, and it’s ready to be served.
- Serve the tomato chutney with dosa, idli, rice, chapati, or any other dish of your choice.
- Enjoy the flavourful tomato chutney with the added goodness of tempering!
Notes
Frequently Asked Questions
Yes, you can adjust the number of chillies or the type of chilli used to control the heat. For a milder version, reduce the quantity or use less spicy chillies.
You can store them in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 3 months.
You can add a small piece of tamarind to enhance the tanginess if the tomatoes are not naturally sour enough.
Tomato chutney pairs well with dosas, idlis, chapatis, rice, and even as a dip with snacks like pakoras or samosas.
Yes, it is perfect for making in advance, as the flavours tend to improve over time.
