Wondering how to make Tomato Chutney for Idli ? We know that Idli is a huge favorite for every South Indian, however, if you’re tired of serving plain dosa with coconut chutney as side dish, you should try this simple and easy recipe of tomato chutney. Tomato chutney is a basic recipe which is made with onions, tomato and chilies. This chutney tastes best with idli and dosa. The spice powders are added to give a special flavor to the dish.
Onion Tomato Chutney | Vengaya Thakkali Chutney
A delicious onion tomato chutney with lentils, a perfect side for idli and dosa! Check out how I make onion tomato chutney with detailed step-wise pictures.
I have been sharing some easy chutney recipes, especially for idli and dosas, and the next one is the onion tomato chutney. Earlier, I shared exclusive onion chutney without tomatoes and tomato chutney without onion and garlic. But this one has onion, garlic, and tomatoes.
In restaurants, you will find atleast two to three chutneys served with idli and dosa along with sambar. This tomato onion chutney is one of the popular ones. Ok, I am not calling my chutney restaurant-style chutney. It’s homestyle chutney with lentils.
Call this red chutney or kara chutney or thakkali vengaya chutney; it’s a delicious chutney for sure that pairs well with idli, dosa, and also rice. Yes, you can serve it with yogurt rice or plain rice. As we add lentils, the chutney is slightly thick and goes well with rice.
Lentils and dried red chilies – I add an equal amount of urad dal and chana dal. I personally prefer dried red chilies for this chutney. Try Bdyagi or Kashmiri red chili variety for the bright red color.You don’t need too many lentils here. A small amount is sufficient, and we are adding lentils just to add some texture and thickness to the chutney.
Onions and garlic – I used one big red onion(approx 210 grams) and two big fat garlic cloves, 6 grams.
Tomatoes – I added the same measure of onion and garlic and used three medium-sized tomatoes that measured approximately 220 grams.
To Temper – We need oil, ½ tsp mustard seeds, ½ tsp urad dal, a pinch of asafoetida, and curry leaves.
Indian sesame oil/ gingelly oil to drizzle on top, but that’s optional. We also need salt to taste.
This onion tomato chutney is naturally nut-free and vegan. Use gluten-free asafoetida for a gluten-free version.
It stays good for three days when refrigerated. For longer shelf life, my mom sautes the chutney again. It stays good for five days even without refrigeration.
You can serve this chutney with idli, dosa, and rice. I served this chutney with my aval dosa.
Tomato Chutney for Dosa – Simply Sublime!
Dosa Chutney Made With Tomato Recipe Info:
Prep Time5 Mins
Cook Time10 Mins
Total Time15 Mins
Dosa Chutney Made With Tomato Ingredients:
- Tomatoes – 3
- Garlic – 4-5 cloves
- Dried red chilli – 3-4
- Chopped coriander leaves – 1/2 cup
- Curry leaves
- Cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1/4 tsp
- Asafoetida (hing) – 1 pinch
- Turmeric powder – 1 pinch
- Urad dal – 2 tbsp
- Salt – as per your taste
- Heat the oil in a non-stick pan and let the oil reach a significant temperature, as it makes the absorption of flavours simple. Add mustard seeds, fenugreek seeds, urad dal, and dried red chilli. You can either grate the garlic cloves or simply cut them in small pieces. Sauté the mixture till the dal turns brown. Now add some chopped curry leaves and mix them well, so it leaves behind a delicious fragrance.
- On a low flame, start taking out all these ingredients from the pan with the help of a bigger spoon. Make sure that you don’t collect oil from the pan as it will be used for frying other ingredients. Now add chopped tomatoes in the pan along with turmeric powder and salt. Fry tomatoes till they get soft and mushy on a medium flame. Once your tomatoes are ready, you can turn the stove off and leave your ingredients to cool.
- Now, transfer all these ingredients in a mixer jar and mix to make a fine paste. Don’t forget to add the fried spices you prepared before frying the tomatoes. You can use a spoon to check for any lumps. If there are any more lumps left in the chutney, you can remove them or use them later in a vegetable. Many people prefer these lumps in dosa chutney made with tomato.
- You can garnish this finger-smacking tomato chutney for dosa with coriander leaves. You can also save some fried spices from the ingredients and use them at the end for giving your chutney an extra special look. If you keep it in an airtight container, then you can easily use it
for another 2-3 days.
Crucial things to remember:
- You must check the quality of tomatoes that you are using to make the chutney. Tomatoes that are too tight can take a long time to get soft in the pan even after adding salt. You can use ripe tomatoes, but old tomatoes with loose peel can ruin the taste. Remember that the quality of dosa chutney made with tomato is crucial.
- The addition of garlic cloves is additional in tomato chutney for dosa. This unique snack dip can be prepared using different kinds of ingredients in various parts of the country.
- Most people also add onion to balance the tanginess of tomatoes. If you are willing to do the same, then you can increase the number of tomatoes in this recipe.
- Even though coriander leaves are considered a good option for garnishing dosa chutney made with tomato, you can replace them with fresh mint leaves for an unusual taste.
You can consume this dosa chutney made with tomato with many other cuisines. Enjoy this classic red blend of some of the finest Indian spices with idli, chapati, biryani, or any snack that you love.
ONION TOMATO CHUTNEY RECIPE (FOR IDLI, DOSA)
Learn how to make a red chutney with Onion and Tomatoes using no coconut. This Onion Tomato Chutney is spicy, mildly sweet, and is a great side dish for Idli, especially Rava Idli, and Dosa.
I love my chutneys be it the chutneys using coconut or the ones without. This Onion Tomato Chutney Recipe is usually my quick-fix chutney that uses no coconut which means it doesn’t require me to defrost the coconut and it goes especially well with idli and dosa. The chutney is mildly sweet because of the roasted onions and you can turn up the heat as much as you want or keep it low and mild, entirely up to you.
This chutney does require a little bit of frying and roasting but it’s more of the passive kind so you can go about steaming your idlis or making your dosas while the onions and tomatoes do their thing and get to know each other.
You can also try a bunch of variations of the same recipe, like omit the tomatoes and make it a 100% Onion Chutney. While this tastes great too, it means you need to peel and chop more onions to serve the same number of people and let’s face it, chopping a tomato is way easier. And anyway, this chutney is as tasty, if not more, than the plain Onion Chutney.
- I used groundnut oil for sauteing and tempering. You can use gingelly oil or oil of your choice.
- You can add a small piece of tamarind or ¼ tsp of tamarind paste for a tangy taste.
- Adjust salt and red chilies to taste. For a bright red color chutney, use byadgi or Kashmiri red chilies or a combination of Guntur/byadgi or Guntur and Kashmiri red chilies.
- You can add up to 10 grams of garlic, 4 to 5 cloves.