Tomato chutney without onion is a staple in most Indian kitchens. In fact I have yet to visit someone who doesn’t have some baked beans, tomato chutney and onion pickle in their kitchen. It’s one of the condiments that should be present at every dining table in India.
Tomato chutney makes a delicious accompaniment to your breakfast and this tomato chutney recipe is one of the best, especially if you’re onion-averse like I am. When it comes to tomatoes, the benefits are plentiful. Tomatoes are rich in vitamins, anti-oxidants and minerals that promote better overall health. We’ve compiled the list below of what we feel are the top five health benefits of tomatoes.
Tomato Chutney Without Onion
No garlic, no onion To serve as a side dish with dosas and idlis, tomato chutney is a simple and quick recipe. When you are low on onions, this is useful.
- Course Chutneys, Dips and Spreads
- Cuisine South Indian
- Keyword Easy Side Dish
- By Cook Method Stovetop
- By Diet Healthy Recipes
- Dish Type Condiment Recipes
- Prep Time10 minutes
- Cook Time10 minutes
- Total Time20 minutes
- Servings4 people
- 2 cups Tomatoes (2 – 3 medium)
- A Pinch Asafoetida / Hing
- 1 tbsp Urad Dal
- 1 tbsp Chana Dal
- Salt to taste
- Handful Coriander Leaves
- Handful Curry Leaves
- 2 tbsp Cooking Oil
- 4 – 5 Dry Red Chillies
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
- Few Curry Leaves
How to make No Onion No Garlic Tomato Chutney
- Cooking oil should be heated in a nonstick pan. Add the red chilies, curry leaves, urad dal, and chana dal after that. Cook till it takes on color.
- Salt and the finely diced tomatoes will be added next. Cook the tomatoes until they are tender and cooked through. This takes around ten minutes.
- Place on a plate, then let cool.
- Grind the tomatoes and coriander leaves into a paste, then transfer the mixture to a bowl.
- Curry leaves and mustard are added to a nonstick pan that has been preheated.
- Serve the chutney with dosas or idlis once the mustard splutters.
No-onion, no-garlic recipes that are quick and tasty Fresh, juicy tomatoes and lentils are used to make a tomato chutney in the style of South India. A wonderful accompaniment to yogurt rice, idli, dosa, chapati, and parathas! Here is a step-by-step recipe for my vegan tomato chutney.
Different sides for idli and dosa-
I want to post a straightforward side dish for both idli and dosa after giving the recipe for the idli-dosa batter. I’ve already covered coconut chutney, vadai sambar, fast besan sambar, and Bombay chutney that you can serve with idli, dosa, and other tiffin foods. I decided to share this straightforward tomato chutney at this time.
Idli or dosa are frequently offered in restaurants with a variety of chutneys. My kid and I categorize them using colors. the coconut chutney, often known as white chutney. After the red chutney, which can be cilantro-mint chutney, tomato onion chutney, kaara chutney, or chutney with curry leaves, comes the green chutney. I’ll list them all below. Let’s look at the recipe for this simple tomato chutney, which is made without any onion or garlic.
We require equal amounts of urad and chana lentils. Lentils give the chutney texture, therefore I always use them in most of my chutney recipes.
Red dried chilies: To add spiciness to the chutney, we use red dried chilies. For a vibrant red color, choose the byadgi or Kashmiri red chili variety.
To make this chutney, use ripe, fresh tomatoes. Fresh, juicy tomatoes are required because we won’t be adding any onion or garlic.
Oil is required for roasting the lentils and sautéing the tomatoes. Oil is also necessary for tempering. I decided to use a straightforward tempering of curry leaves, mustard seeds, and asafoetida.
Salt and asafoetida are also essential. This tomato chutney is both vegan and nut-free. Choose a gluten-free asafoetida alternative instead.
Now let’s see how to make this tomato chutney with step-by-step photos-
How to Make Tomato Chutney (Thakkali Chutney)
Cooking the lentils and tomatoes-
- Heat a pan add the urad dal and chana dal. Roast for a minute and then add the dried red chilies and asafoetida.
- Roast again over medium heat for 3 to 4 minutes or until the dal turns golden brown. Allow it to cool.
- Now in a separate pan or the same pan (as you can see, I used my small cast iron pan for roasting the lentils and another for tomatoes), add a tsp of oil and heat it. When the oil is hot, add the chopped tomatoes.
- Let it cook for about 7 to 8 minutes or until they turn soft and bit-mushy. You don’t need to cook until it becomes all mushy as we do for curries. Let it cool.
Grinding the chutney-
- First, in a mixer jar or blender, add the lentils and grind it without adding any water. Make sure the lentils are 80% ground.
- Next, add the tomatoes and salt. No need to add any water. The moisture from the tomatoes is sufficient to grind the chutney.
- Grind it smooth or according to your texture preference. Transfer it to a bowl.
- As soon as the oil in the pan is hot, add the curry leaves and mustard seeds. Add the mustard seeds to the chutney when they begin to sputter.
- Note – As mentioned before, for longer shelf-life, after the mustard seeds splutter, you can add the ground chutney and saute again over medium-low heat until the moisture is absorbed. I did not do it this time.
Store it in an air-tight container and serve along with idli, dosa, or other tiffin items.
Few key pointers & tips-
- You can add a 1-inch piece of tamarind or 12 tsp of tamarind paste if the tomatoes are not sour. You can roast the tamarind pulp with the lentils to make it softer if you’re using it.
- You can adjust the salt and spice to your liking.
- You can make this tomato chutney gluten-free by omitting the asafoetida.
- For the flaming red color of the chutney, use Kashmiri or Byadgi varieties of chilies.
- Skip the curry leaves if you can’t find them. Avoid using alternatives.
- Keep the lentils from turning black. The chutney’s flavor is ruined.
- You can find the onions and garlic in my tomato onion chutney recipe.
Idlis, dosas, uthappam, vada, roti, parathas, and even yogurt rice go well with it. Increase the red chilies if you wish to mix it with rice like thengai thogayal or coconut chutney for rice. But you can use the same amount if you like a milder version.
Thakkali Chutney recipe without onion and garlic, How to make Tomato Chutney
- Prep time
- 15 mins
- Cook time
- 10 mins
- Total time
- 25 mins
Spicy tangy tomato chutney recipe with pureed tomatoes.
- Recipe type: Breakfast
- Cuisine: Indian
- Serves: 4
- To grind Tomato puree:
- 6-7 medium-sized riped Tomatoes
- 3 dry red chili
- a gooseberry sized Tamarind
- ½ cup water
- For Thakkali chutney masala powder:
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- For tempering:
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- a spring curry leaves
- 1 tsp Chili powder
- ⅓ tsp turmeric powder
- salt as needed
- boil tomatoes with tamarind and make a puree of them. until the tomatoes are tender and soft.
- There is no need to peel the skin; simply let it cool completely before blending.
- To prepare masala powder, dry roast the fenugreek, mustard, and cumin seeds. the fenugreek seeds until they turn brown. Check to make sure it won’t burn.
- Powder should be ground and set away.
- A teaspoon of oil and curry leaves, mustard seeds, and urad dal are used to season the pan. Add the ground puree and combine the salt, masala powder, turmeric powder, and chili powder.
- Cover the pan and simmer the chutney for 10 minutes, or until it thickens.
- Thakkali chutney is prepared to be served.
You may boil the tomatoes, tamarind, and red chili together. omit the chili powder.
The masala should only be roasted till golden.
Depending on how hot the chiles are, adjust the salt.
While tempering, gingelly oil (nallennai) adds taste and effectively balances the spice level.
HEALTH BENEFITS OF TOMATOES
The nightshade family includes fruits like the tomato (Solanum lycopersicum), which is a South American native.
Although it is technically a fruit, it is usually prepared and eaten like a vegetable.
The primary dietary source of the antioxidant lycopene, which has been associated with a number of health advantages, including a decreased risk of cancer and heart disease, is tomatoes.
A significant source of vitamin C, potassium, folate, and vitamin K, they are also.
When fully grown, tomatoes are often red, although they can also be yellow, orange, green, or purple. Additionally, there are numerous tomato subspecies with various forms and tastes.
The water content of tomatoes is around 95%. The other 5% consists mainly of carbohydrates and fiber.
Here are the nutrients in a small (100-gram) raw tomato :
- Calories: 18
- Water: 95%
- Protein: 0.9 grams
- Carbs: 3.9 grams
- Sugar: 2.6 grams
- Fiber: 1.2 grams
- Fat: 0.2 grams
Carbs comprise 4% of raw tomatoes, which amounts to fewer than 5 grams of carbs for a medium specimen (123 grams).
Simple sugars, such as glucose and fructose, make up almost 70% of the carb content.
Tomatoes are a good source of fiber, providing about 1.5 grams per average-sized tomato.
Most of the fibers (87%) in tomatoes are insoluble, in the form of hemicellulose, cellulose, and lignin.
Fresh tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. These fruits are mostly made up of water.
Vitamins and minerals
Tomatoes are a good source of several vitamins and minerals:
- Vitamin C. This vitamin is an essential nutrient and antioxidant. One medium-sized tomato can provide about 28% of the Reference Daily Intake (RDI).
- Potassium. An essential mineral, potassium is beneficial for blood pressure control and heart disease prevention
- Vitamin K1. Also known as phylloquinone, vitamin K is important for blood clotting and bone health
- Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function. It’s particularly important for pregnant women
Tomatoes are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate.
Other plant compounds
The content of vitamins and plant compounds in tomatoes can vary greatly between varieties and sampling periods
The main plant compounds in tomatoes are:
- Lycopene. A red pigment and antioxidant, lycopene has been extensively studied for its beneficial health effects
- Beta carotene. An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body.
- Naringenin. Found in tomato skin, this flavonoid has been shown to decrease inflammation and protect against various diseases in mice
- Chlorogenic acid. A powerful antioxidant compound, chlorogenic acid may lower blood pressure in people with elevated levels
Chlorophylls and carotenoids like lycopene are responsible for the rich color of tomatoes.
When the ripening process starts, the chlorophyll (green) is degraded and carotenoids (red) are synthesized
When it comes to the plant constituents of the fruit, lycopene—the carotenoid that is most prevalent in ripe tomatoes—is particularly noteworthy.
The skin contains the largest amounts of it.
Typically, tomatoes have more lycopene the redder they are.
The richest dietary sources of lycopene in the Western diet are tomato products including ketchup, tomato juice, tomato paste, and tomato sauces, which account for nearly 80% of dietary lycopene in the United States.
Lycopene content in processed tomato products is frequently substantially higher than that of raw tomatoes, gram for gram.
One tiny, fresh tomato (100 grams) has only 1-8 mg of lycopene, but ketchup offers 10-14 mg per 3.5 ounces.
But remember that ketchup is typically only eaten in very small amounts. Therefore, eating raw tomatoes—which also have significantly less sugar than ketchup—might make it simpler to increase your lycopene consumption.
The absorption of lycopene may be significantly impacted by other items in your diet. When combined with a supply of fat, this plant component can up to four times boost absorption.
The rate of lycopene absorption varies between individuals.
Although the lycopene content of processed tomato products is higher, fresh, whole tomatoes should always be consumed.
Lycopene is one of the most abundant plant compounds in tomatoes. It’s found in the highest concentrations in tomato products, such as ketchup, juice, paste, and sauce.
Health benefits of tomatoes
Consumption of tomatoes and tomato-based products has been linked to improved skin health and a lower risk of heart disease and cancer.
1. Heart health
The leading cause of death in the world is cardiovascular disease, which includes heart attacks and strokes.
Low blood levels of the antioxidants lycopene and beta-carotene have been related to an increased risk of heart attacks and strokes in middle-aged men.
Clinical investigations are providing more and more evidence that lycopene supplements may reduce LDL (bad) cholesterol.
Clinical trials on tomato products show advantages against oxidative stress and inflammatory indicators.
They also exhibit a protective impact on the blood vessel’s inner layer, which may lower your risk of blood clotting.
2. Cancer prevention
Cancer is the unchecked expansion of aberrant cells outside of their normal cellular borders, frequently infecting other regions of the body.
Observational studies have found associations between tomatoes and tomato-based products and lower rates of stomach, prostate, and lung cancer.
High-quality human study is required to confirm the cause of these advantages, despite the fact that lycopene’s high content is thought to be the culprit.
High levels of carotenoids, which are abundant in tomatoes, may prevent breast cancer, according to a research in women.
3. Skin health
Tomatoes are said to be good for the health of your skin.
Foods made from tomatoes that are high in lycopene and other plant chemicals may prevent sunburn.
One study found that persons who consumed olive oil and 1.3 ounces (40 grams) of tomato paste each day for 10 weeks saw a 40% reduction in sunburns.
Studies show that tomatoes and tomato products may reduce your risk of heart disease and several cancers. This fruit is also beneficial for skin health, as it may protect against sunburns.
Commercial ripening process
A gaseous hormone called ethylene is produced by tomatoes as they begin to mature.
Tomatoes that are grown for commercial purposes are picked and transported when they are still young and green. Before selling them, food businesses spray them with synthetic ethylene gas to turn them red.
This procedure prevents the emergence of natural flavor and could produce tomatoes with no flavor.
Because they are allowed to ripen naturally, tomatoes that are cultivated locally may therefore taste better.
If you purchase unripe tomatoes, you can hasten the ripening process by placing them on the kitchen counter for a few days while they are wrapped in a sheet of newspaper. Just be careful to inspect them for ripeness every day.
Tomatoes are often harvested while still green and immature, then ripened artificially with ethylene gas. This may lead to less flavor development, resulting in bland tomatoes.
Safety and side effects
Tomatoes are generally well tolerated and tomato allergy is very rare
Despite the rarity of tomato allergies, those who are sensitive to grass pollen are more prone to develop tomato allergies.
Pollen-food allergy syndrome or oral allergy syndrome are the names of this disorder.
Your immune system assaults fruit and vegetable proteins that resemble pollen in oral allergy syndrome, which causes allergic symptoms such mouth and throat irritation, throat rubbing, and throat swelling.
People who are allergic to latex may also react negatively to tomatoes.
Tomatoes are generally well tolerated but may cause allergic reactions in people allergic to grass pollen.
The bottom line
The juicy, sweet, and antioxidant-rich tomatoes may help fend off a number of ailments.
Lycopene, a plant chemical related to better heart health, cancer prevention, and sunburn protection, is particularly abundant in them.
A healthy diet can benefit from tomatoes.