Chutney is usually made in every Indian home. Along with the popular coconut chutney, vegetables and fruits are also used to make chutney. Tomato chutney is a long-loved south Indian traditional condiment. It is made with tomatoes as the main ingredient, a few spices, and herbs. The tanginess in tomato chutney makes it the best variant for Dosa. Tomato chutney can be prepared also like tomato sauce if you want it that way. This sweet and spicy combination is everyone's favorite condiment and goes in pair with chicken, and also dipping fries. If you have got no time to cook and there are only few vegetables in the kitchen, the better option to go with is Tomato chutney.
Heat a tablespoon of oil and add 1 tablespoon black lentils.
- On low heat, fry the lentils until they turn brown.
- Once the lentils are browned, add 2-3 crushed red chillies, 2-3 cloves, 4-5 black peppercorns, and 2 inches of chopped ginger. Stir until the red chillies change color.
Then add 2 large chopped tomatoes (1 cup tightly chopped tomatoes) and a pinch of rice (hing).
Add salt as needed.
Stir-fry until the tomatoes are tender. About 6 to 7 minutes on low heat.
Once the tomato mixture has cooled add them to the chutney grinder or small blender. Add 2 tbsp water and grind into a soft paste. You can add 1 or 2 teaspoons of extra water if needed.
In the same pan or another pan, heat ½ tablespoons of oil. Add a tablespoon of mustard seeds and bring to a boil.
Then add 7-8 curry leaves, 2-3 methi seeds (dill seeds), a pinch of rice, and a broken red chilli. Fry the curry leaves until smooth.
Then add the crushed tomato paste. Mix well.
- Fry on low heat for 3 to 4 minutes.
Check the taste and add more salt if needed. Mix again.
Tomato chutney is ready to be served with snacks like idli or dosa or uthappam or masala vada, tal vada.
Ingredients
Directions
Heat a tablespoon of oil and add 1 tablespoon black lentils.
- On low heat, fry the lentils until they turn brown.
- Once the lentils are browned, add 2-3 crushed red chillies, 2-3 cloves, 4-5 black peppercorns, and 2 inches of chopped ginger. Stir until the red chillies change color.
Then add 2 large chopped tomatoes (1 cup tightly chopped tomatoes) and a pinch of rice (hing).
Add salt as needed.
Stir-fry until the tomatoes are tender. About 6 to 7 minutes on low heat.
Once the tomato mixture has cooled add them to the chutney grinder or small blender. Add 2 tbsp water and grind into a soft paste. You can add 1 or 2 teaspoons of extra water if needed.
In the same pan or another pan, heat ½ tablespoons of oil. Add a tablespoon of mustard seeds and bring to a boil.
Then add 7-8 curry leaves, 2-3 methi seeds (dill seeds), a pinch of rice, and a broken red chilli. Fry the curry leaves until smooth.
Then add the crushed tomato paste. Mix well.
- Fry on low heat for 3 to 4 minutes.
Check the taste and add more salt if needed. Mix again.
Tomato chutney is ready to be served with snacks like idli or dosa or uthappam or masala vada, tal vada.
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