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
tomato chutney recipe | tangy tomato chutney for idli and dosa with detailed photo and video recipe. basically a spicy red chutney or dip prepared from ripe tomatoes. ideal for south indian breakfast like idli and dosa, but also can be served with roti and paratha.
tomato chutney recipe | tangy tomato chutney for idli and dosa with step by step photo and video recipe. a spicy and tangy sauce recipe prepared from tomatoes and other indian spices. tomato chutney can be served with either breakfast recipes or even with mains course like rice and roti. this chutney can be easily stored in cool and dry place for weeks.
typically, a tomato chutney is prepared from just ripe tomatoes. however, some even add onions as well while frying to make it more acidic and spicy. according to me it is a totally a different recipe and it is known as tomato onion chutney. in addition, fresh coconut or desiccated coconut is added while grinding. adding coconut would certainly enhance the taste of tomato chutney, but reduces the shelf life of this chutney.
while chutney recipes are heavily used in india and in its cuisine, but ironically it is believed to be english origination. however in another theory it highlighted that chutney was originated in north india. perhaps the later theory is more convincing as it could have been derived from hindi word ‘chatni’ or ‘chatna’. it literally meaning to lick or it could be lip smacking sound while consuming a tangy dish.
This Tomato Chutney
✓ vegan and easy to make
✓ uses simple and basic ingredients
✓ perfect accompaniment to idli and dosa or even paratha
✓ mildly spiced and keeps well in refrigerator for a week
I have used very less spice here, only 2 dried red chilies. If you love spice, feel free to double or even triple the amount. Me and Sarvesh aren’t huge on spice so I have kept it minimal.
The process is super simple- cook the ingredients a little until the raw smell goes away then grind to a paste and that’s about it!
A simple tadka (tempering) of curry leaves and mustard seeds in the end is optional but highly recommended. I can’t eat my chutney without a simple tadka but you can skip it.
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!
1- Heat 1/2 tablespoon of oil in a kadai/pan on medium heat. Once the oil is hot, add the chana dal and cook for around 2-3 minutes or until the dal is golden in color. Remove the dal from pan and set aside.
2- To the same pan now add garlic, onion and dried red chilies. Increase the amount of red chilies as per your taste.
3- Cook for around 3 minutes until the onions are soft.
4- Then add in the tomatoes and salt and stir.
5- Cook the tomatoes until they are soft and mushy, around 6-7 minutes.
6- Let it cool down a bit and then transfer to a blender along with the roasted chana dal.
7- Grind to a smooth paste. I also added 1/4 teaspoon kashmiri red chili powder while grinding but that’s optional. Transfer chutney to a bowl.
8- To make the tadka/tempering, heat 1 teaspoon oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop. Then add the hing and curry leaves. Saute for a minute until the curry leaves turn little crisp.
Transfer the tempering to the tomato chutney and mix. Enjoy tomato chutney with dosa/idlis or even parathas.
I like this chutney more when it’s chilled so pop it in the refrigerator for 2 to 3 hours before serving.
About This Recipe
Tomato chutney is a south Indian condiment made with tomatoes, lentils, herbs and spices. Traditionally this chutney is made by grinding raw tomatoes along with red chilies, tamarind, jaggery & then cooking it in oil.
Over the time people started making many variations with this tangy tomato chutney recipe like adding onions, coconut etc. I am a big fan of chutney with tomato and any day I prefer this tangy chutney to coconut chutney 🙂
Depending upon the ingredients I have and the dish I am serving with, I make tomato chutney in many flavors. Here I am sharing the following variations of this delicious chutney
- Spicy tomato chutney with tamarind & jaggery- You can store this for 3-4 days & serve with rice too. This is a no grind chutney where you can finely chop or crush the tomatoes.
- Onion tomato chutney that goes very well with idli, dosa, utappam etc.
- Easy tomato garlic chutney that goes well with snacks.
- Easy Instant pot tomato chutney recipe.
Do try this tasty chutney and enjoy! Here is the detailed recipe with step by step photos.
How To Make Tomato Chutney Recipe
Pick rinse and wipe 3 large tomatoes (about 350 grams) and chop it finely. You can also mince them in a food processor or crush it. Also finely chop 1 large onion.
Heat oil in a pan. Add 1 teaspoon mustard seeds, 1 teaspoon urad dal, chana dal and few curry leaves. Saute for few seconds over medium heat. You can also add 1/2 teaspoon cumin seeds
Add sliced onions and saute till they turn soft.
Add chopped tomatoes and mix.
Nexta add 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon jaggery and salt to taste. Mix very well.
Add 3/4 cup water and simmer till gravy consistency is reached.
Garnish with coriander leaves. Serve Tomato chutney with idli, dosa, rice
Instant Pot Method
You can make the same recipe in instant pot in less than 10 minutes. Here are the instructions.
Place the steel insert inside your instant pot and switch in on. Press saute and once it displays hot, add oil. Temper with mustard seeds, chana dal, urad and curry leaves. Add chopped onions and saute for few seconds.
Next add the chopped tomatoes, spice powders- red chili powder & turmeric powder, jaggery and salt. Mix very well. Add 1/4 cup water and stir. Cancel saute, close the instant pot and press pressure cooker or manual mode. Set timer to 4 minutes and pressure valve in seal position. Once the IP beeps, release the pressure gently and check the consistency.
If the chutney is not very thick, you can simmer for 2 more minutes in saute mode. Remove the delicious tomato chutney to a serving bowl and serve as required.
Onion Tomato Chutney Recipe
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
Rinse and wipe excess moisture from 3 large tomatoes and 1 large onion. Chop them roughly into large cubes.
Heat oil in a pan. I have used two tablespoons sesame oil for sautéing the ingredients and 2 teaspoons for tadka. Once the oil is moderately hot add 4 dry red chillies or 2 slit green chilies . Saute for few seconds. Next add 1 tablespoon chana dal. Saute till the dal turns golden.
Next add cubed onions.
Saute well till they turn a bit soft. No need to brown them. Next add the cubed tomatoes. Saute well and cook for 6-8 minutes in medium flame.
Saute and cook well until the tomatoes wilt and turn soft. Remove from flame. In the same pan saute a small bit of tamarind.
Let cool completely for few minutes and transfer the sautéed onion and tomato mixture a mixer jar. Add salt to taste.
Grind to a smooth paste. Add little water if needed but do not add more than 2-3 tablespoons.
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.
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.
You can serve this delicious tomato chutney recipe in multiple ways.
The first version – spicy chutney goes very well with idli, dosa but it also tastes very delicious with hot plain rice, curd rice.