Tomato Chutney Recipe

South Indian Tomato Chutney Recipe – This spicy, tangy chutney goes perfect with breakfasts like idli, dosa, vada, paniyaram etc.

Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

As you know that south indian meal is incomplete without chutney or pickle on side. There are many varieties of chutney e.g with coconut, with vegetables and many times with vegetable peels.

This tomato chutney is easy to make with basic ingredients that you will always have handy in your kitchen. Apart from tomatoes, very little onion is added to add some flavor. If you want you can skip onion. It tastes good without onions too.

Always use the ripe tomatoes to make this chutney. Otherwise the chutney will become too sour, tangy. If this happens by any chance, you can balance the flavors by adding little sugar or jaggery.

This tomato chutney is really spicy. To make it less spicy cut down the amount of red and green chilies accordingly. Always discard the seeds of dried chilies which will reduce the spice level.

Check out other South Indian chutney recipes
Coconut chutney // Curry leaves chutney // Red coconut chutney (Kerala style) // Pudina coconut chutney


How to make Tomato Chutney Recipe (Step by Step Photos):


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1) Heat the 2 teaspoons of oil in a pan on medium heat. Once hot add dried red chilies and saute for 30 seconds.

2) Then add sliced onion, chopped garlic and green chili along with salt.
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

3) Mix well and cook till onions are soft and light pink in color.

4) Then add chopped coriander leaves.
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

5) Mix and cook for a minute.

6) Add chopped tomatoes.
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

7) Mix well and let it cook till they becomes soft.

8) It took me about 5-6 minutes. Then turn off the stove and let the mixture cool down.
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

9) Take cooled tomato mixture into a grinder jar.

10) Blend it into smooth paste and remove it to a bowl.
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

11) To make tempering, heat the oil in small tadka pan. Once hot add mustard seeds and let them pop.

12) Then add dried red chili and saute for few seconds.
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

13) Add curry leaves and turn off the stove.

14) Add this tempering immediately to the chutney and mix.
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

Leftovers can be stored in airtight container in refrigerator for 3-4 days.

Serving suggestion: Serve this tomato chutney with idli, masala dosa, uttapam, vada, upma, paniyaram etc. This can be served as an accompaniment with roti-sabzi or dal-rice.

Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)
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Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)

US measuring cups are used (1 cup = 240 ml)

Course Side Dish
Cuisine South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings
Calories 62 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For tomato chutney recipe:

  • 2 teaspoons Oil
  • 2 Dried red chilies (seeds and stem removed)
  • ¼ cup Onion sliced
  • 2 Cloves Garlic chopped
  • 1 Green chili chopped
  • Salt to taste
  • 2-3 tablespoons Cilantro or coriander leaves chopped
  • 3 medium or 2 cups Tomato chopped

For tempering:

  • 2 teaspoons Oil
  • ¼ teaspoon Mustard seeds
  • 1 Dried red chilies
  • 5-6 Curry leaves

Instructions

Making tomato chutney recipe:

  1. Heat the oil in a pan on medium heat, once hot add dried red chilies and saute for 30 seconds.
  2. Mix in onion, garlic, green chilies with salt and cook till onions get soft and translucent.
  3. Add coriander leaves and cook for a minute.
  4. Mix in tomatoes and cook till tomatoes are soft then turn off the stove.
  5. Once the mixture cools down, grind into smooth paste and remove it to a bowl.

Making tempering:

  1. For tadka, heat 2 teaspoons of oil in a small pan on medium heat.
  2. Once hot add mustard seeds and let them splutter.
  3. Then add dried red chili and curry leaves, saute for 30 seconds.
  4. Immediately add this tempering to the chutney and mix.

Notes

*Nutrition information is a rough estimate for 1 serving
Nutrition Facts
Tomato Chutney Recipe (South Indian Tomato Chutney for Dosa, Idli)
Amount Per Serving
Calories 62 Calories from Fat 42
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 158mg 7%
Potassium 233mg 7%
Total Carbohydrates 4.7g 2%
Dietary Fiber 1.3g 5%
Sugars 2.7g
Protein 1g 2%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Nirav