Tomato Chutney For Dosa. Serve with idli, dosa and other snacks. If the idea of melding different flavors and creating new recipes sounds exciting, then you’ve come to the right place. In this article, I’m going to show you how you can spice up your dosa (rice crepes) with a unique tomato chutney.
tomato chutney recipe | tangy tomato chutney for idli and dosa
Recipe for tangy tomato chutney that goes well with idli and dosa, complete with photos and a video. Basically, a chutney or dip made from ripe tomatoes that is spicy and crimson. perfect for serving with roti and paratha, as well as south Indian breakfast dishes like idli and dosa.
spicy tomato chutney recipe for idli and dosa with step-by-step photo and video instructions. a recipe for a hot, tangy sauce made with tomatoes and other Indian spices. Tomato chutney goes well with both morning dishes and heavier fare like rice and roti. This chutney can be kept for weeks in a cool, dry place.
Typically, only ripe tomatoes are used to make tomato chutney. To make it more spicier and acidic, some people, however, fried it with onions as well. The dish is referred to be tomato onion chutney, however in my opinion it is a completely distinct recipe. During the grinding process, fresh or desiccated coconut is also added. Although adding coconut to tomato chutney would undoubtedly improve its flavor, doing so would shorten the chutney’s shelf life.
While chutney recipes are widely utilized in India and its cuisine, it is ironic that they are thought to have their origins in England. However, according to a different idea, chutney originated in north India. The later idea may be more plausible because it may have originated from the Hindi words “chatni” or “chatna.” Literally meaning “to lick,” it can also refer to making a lip-smacking sound while eating acidic food.
This Tomato Chutney
Vegan and simple to prepare
employs straightforward components
a delicious side dish with idli, dosa, or even paratha
gently flavored, and it keeps nicely for a week in the refrigerator.
Only 2 dried red chilies were the only spices I used in this recipe. Feel free to double or even quadruple the quantity if you enjoy spicy. Since Sarvesh and I aren’t big spice fans, I’ve kept the amount to a minimum.
The procedure is quite easy: just slightly heat the materials till the raw scent disappears, grind to a paste, and that’s it!
It is optional but strongly advised to add a quick tadka (tempering) of curry leaves and mustard seeds at the very end. You can omit the plain tadka that I must have to consume my chutney, though.
You can also add more flavors to this chutney- like you can add ginger or even roasted peanuts. They will definitely add to the flavors.
This recipe is vegan. To make it gluten-free, you may skip the hing (asafoetida) in the tadka.
Enjoy this tomato chutney with vada, idli, dosa!
Method
- In a kadai or other pan, heat 1/2 tablespoon of oil over medium heat. Chana dal should be added to boiling oil and cooked for two to three minutes, or until it turns golden. Take the dal out of the pan and leave it aside.
- Add the dried red chiles, onion, and garlic to the same pan. According to your taste, add more red peppers.
3- Cook the onions until they are tender, about 3 minutes.
4- Next, whisk in the salt and tomatoes.
5- Cook the tomatoes for about 6-7 minutes, or until they are mushy and tender.
6- Allow it to cool somewhat before adding the roasted chana dal and blending.
7- Pulverize into a silky pulp. While grinding, I also added 1/4 teaspoon of kashmiri red chili powder, but that is optional. Put chutney in a bowl.
8- Heat 1 teaspoon oil in a small pan over medium heat to create the tadka/tempering. Add the mustard seeds to the hot oil and watch them burst. Hing and curry leaves are then added. Cook the curry leaves for one minute, until they start to become slightly crunchy.
Mix the tomato chutney with the tempering after transferring it. Enjoy tomato chutney with parathas, dosas, and idlis.
Put this chutney in the refrigerator for two to three hours before serving since I prefer it colder.
About This Recipe
A south Indian condiment called tomato chutney is created using tomatoes, lentils, herbs, and spices. This chutney is often created by blending raw tomatoes with red chilies, tamarind, jaggery, and frying the mixture in oil.
People began modifying this recipe for tangy tomato chutney over time by adding onions, coconut, and other ingredients. I love chutney with tomatoes, and I much prefer this tart chutney than coconut chutney on any given day.
I create tomato chutney in a variety of flavors depending on the ingredients I have on hand and the food I’m serving it with. I’m going to share some varieties of this excellent chutney here.
- You may keep this spicy tomato chutney for 3–4 days and serve it with rice as well. The tomatoes can be coarsely chopped or crushed for this no-grind chutney.
- Idli, dosa, utappam, and other foods go very well with onion-tomato chutney.
- Chutney made of simple tomato and garlic is delicious with snacks.
- Easy tomato chutney recipe for the Instant Pot.
Do try this tasty chutney and enjoy! Here is the detailed recipe with step by step photos.
How To Make Tomato Chutney Recipe
Chop finely 3 large tomatoes (approximately 350 grams) after picking, rinsing, and wiping them. They can also be crushed or minced in a food processor. Likewise, finely cut 1 big onion.
In a pan, heat the oil. Add 1 teaspoon each of the following: mustard seeds, urad dal, chana dal, and a few curry leaves. Several seconds over medium heat, sauté. Add a half teaspoon of cumin seeds as well.
Sliced onions should be added and sauteed until tender.
Mix in the tomato chunks.
Then, add 1/4 teaspoon jaggery, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, and salt to taste. Mix thoroughly.
When the gravy reaches the desired consistency, add 3/4 cup water and simmer.
Add coriander leaves as a garnish. Serve rice, dosa, and idli with tomato chutney.
Instant Pot Method
The identical dish takes less than 10 minutes to prepare in an instant pot. Here are the guidelines.
Turn on your instant pot and insert the steel insert. Once it says “hot,” press “saute” and add oil. Curry leaves, mustard seeds, chana dal, and urad are used to season. Add the chopped onions and cook for a short while.
Then, include the salt, jaggery, red chili powder, turmeric powder, and chopped tomatoes into the mixture. Mix thoroughly. Stir in 1/4 cup of water. Close the Instant Pot, select pressure cooker or manual mode, and then cancel sauté. the pressure valve in the sealed position, and the timer for 4 minutes. Check the consistency when the IP beeps and slowly remove the pressure.
You can boil the chutney for an additional two minutes in saute mode if it’s not very thick. Put the wonderful tomato chutney in a bowl for serving and use as needed.
Onion Tomato Chutney Recipe
Ingredients
2 large tomatoes- roughly chopped
1 large onion-cubed
4 dried red chillies or 2 green chillies
2 tablespoons chana dal
Salt to taste
1 teaspoon mustard seeds
1 teaspoon urad dal
12 curry leaves
2 tablespoons oil
Method
Rinse and wipe excess moisture from 3 large tomatoes and 1 large onion. Chop them roughly into large cubes.
In a pan, heat the oil. For sautéing the ingredients and two teaspoons for the tadka, I used two tablespoons of sesame oil. Add 2 slit green chilies or 4 dry red chilies once the oil is reasonably heated. Sauté for a little period. Add 1 tablespoon of chana dal next. Cook the dal till it turns browned.
onion cubes are added next.
Well-sauté them until they start to soften. You don’t have to brown them. The tomato cubes are added next. Well sauté, then cook for 6 to 8 minutes at a medium flame.
Till the tomatoes wilt and become mushy, saute and cook thoroughly. eject from the flame. Sauté a small amount of tamarind in the same pan.
Transfer the sautéed onion and tomato mixture to a mixer jar after allowing it cool completely for a few minutes. To taste, add salt.
pulverize into a silky paste. If water is needed, add a small bit, but no more than 2-3 teaspoons.
Making Tadka For Tomato Onion Chutney
Heat 2 teaspoons oil in a small pan. Add mustard seeds, 1 teaspoon urad dal or black gram and also add curry leaves. Fry till the dal turns golden brown.
Pour the prepared tadka to the ground chutney along with the oil.
Mix very well. Serve onion tomato chutney with breakfast like idli or dosa.
Variations
You can add few more simple and basic ingredients in this easy recipe of south Indian style tomato chutney or thakkali chutney to vary the flavor and taste.
Garlic– Along with onions you can also add 3-4 cloves garlic in both versions.
Peanuts– While grinding onion tomato chutney you add 2 tablespoons roasted peanuts. This will lend more volume and make the chutney mildly sweet and creamier too.
Coconut– Instead of peanuts you can also add 2 tablespoons freshly grated coconut or desiccated unsweetened coconut.
Tamarind– In both versions you can add tamarind for tangy tomato chutney. In first variation add two teaspoons thick tamarind extract or paste while sautéing tomatoes. In second recipe add a small piece of tomato while grinding.
Black pepper– You can add few black peppercorns and methi seeds or fenugreek seeds for more flavor.
Serving Suggestions
This delectable tomato chutney recipe has several serving options.
The first variation, which is a spicy chutney, pairs nicely with idli and dosa but is also great when served with hot plain rice or curd rice.