Tomato Chutney Recipe
Easy homemade tomato chutney in a serving bowl, an authentic South Indian dip for Indian breakfast recipes.
This vegan tomato chutney without coconut is a flavorful South Indian side dish that pairs perfectly with idli, dosa, and uttapam. Made with fresh tomatoes, garlic, ginger, mustard seeds, and curry leaves, this easy tomato garlic chutney recipe is simple to prepare and delivers a perfect balance of tangy, spicy, and nutty flavors. A healthy Indian tomato chutney for dosa, idli, rice, and snacks, it adds a delicious homemade touch to any meal.
Ingredients and Substitutes for Tomato Chutney
- Oil (vegetable oil or mustard oil): Used for sautéing and tempering. You can substitute with sunflower oil, peanut oil, or coconut oil for different flavors.
- Urad dal (split black gram): Urad dal adds nuttiness and texture in most south Indian chutneys. Substitute with moong dal or skip if unavailable.
- Chana dal (Bengal gram): Provides crunch and earthy flavor. You can replace with toor dal (pigeon peas).
- Garlic cloves: Enhance the chutney with strong, aromatic flavor. Substitute with garlic powder or skip if you prefer mild chutney.
- Onion: Adds sweetness and depth. Red onions or shallots can be used instead of regular onions.
- Tomatoes (ripe, medium-sized): The base of the chutney. Use fresh vine-ripened tomatoes or canned tomatoes if fresh are not available.
- Ginger: Adds freshness and mild spice. Use 1 inch piece or substitue with ginger paste or ground ginger.
- Salt: Balances flavors. Use pink Himalayan salt, sea salt, or kosher salt as alternatives.
- Red chili powder: Provides heat and color. Substitute with paprika for mild chutney or green chilies for spicier chutney. I use cayenne pepper for spicy tomato chutney.
- Curry leaves: Give authentic South Indian aroma. If unavailable, substitute with cilantro leaves or skip.
- Roasted peanuts: Peanuts give the tomato chutney a creamy texture that pairs well with Indian breakfast recipes. Substitute with roasted cashews, almonds, or sunflower seeds for a nut-free option.
- Ghee (clarified butter): I use ghee for tempering. Substitute with coconut oil or sesame oil for vegan tomato chutney.
- Mustard seeds: Add sharp flavor and aroma. You can use cumin seeds if mustard seeds are unavailable.
- Dried red chilies: Add smoky heat but it’s optional. Substitute with fresh red chilies or crushed red pepper flakes.
- Asafoetida (hing): Adds umami and enhances digestion. You can skip this ingredient if unavailable or replace with a small amount of garlic and onion mix.
How to Make Tomato Chutney
1. Take a pan and heat 2 tablespoons of oil (vegetable oil or mustard oil). Add 1 tablespoon urad dal (split black gram), 1 tablespoon chana dal (Bengal gram), 5–6 garlic cloves, and 1 medium onion (chopped). Sauté on high flame for 2 minutes until the onions turn translucent and the dals turn golden. This is the flavor base for authentic South Indian tomato chutney.
2. Add 3 medium ripe tomatoes (chopped) and 1-inch ginger (finely chopped or grated). Cook until tomatoes become soft and release juices. Mix in salt and red chili powder.
3. Stir in a few fresh curry leaves and ½ cup roasted peanuts. Cook for 2 minutes so the chutney develops a nutty, rich flavor.
4. Transfer everything to a blender or food processor. Add a little water if needed and grind into a smooth or slightly coarse chutney.
5. To make termpering in a small pan, heat 1 tablespoon ghee (or oil for a vegan option). Add ½ teaspoon chana dal, urad dal, mustard seeds, 2 dried red chilies, a pinch of asafoetida (hing), and a few curry leaves. Let them splutter, then pour this tempering over the chutney. Serve immediately with South Indian breakfast dishes like idli, dosa, vada, or with snacks as a healthy tomato chutney dip.
Serving Suggestions for Tomato Chutney
Serve this flavorful tomato chutney fresh as a classic accompaniment with South Indian breakfast dishes like idli, dosa, uttapam, and medu vada. It also pairs beautifully with crispy poori or soft parathas, works as a tangy dip for pakoras, bhajis, or vegetable fritters, and can even be spread on toasted bread or used in sandwiches with butter or cheese for a quick snack.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving, as the flavors often deepen and improve after resting.”
Frequently asked questions
You can store tomato chutney in an airtight container in the refrigerator for about 5–7 days. For longer shelf life, avoid adding onions and use more oil during tempering.
Tomato chutney can taste sour if the tomatoes are too tangy. To make tomato chutney taste less sour, you can add a pinch of jaggery or sugar.
Tomato chutney pairs well with a variety of dishes. Eat it with masala dosa, idli, uttapam, poha, rice, or even naan.
Recipe Card
Tomato Chutney Recipe
Equipment
- 1 Frying pan
- 1 Blender or grinder
- 1 Small tempering pan
- 1 Spatula
- 1 Bowl
Ingredients
- 2 tbsp oil vegetable or mustard oil
- 1 tbsp split black gram
- 1 tbsp split Bengal gram
- 5 garlic cloves
- 1 medium onion chopped
- 3 medium tomatoes chopped
- 1 tsp grated ginger about 1-inch piece
- Salt adjust to taste
- ½ tsp red chili powder or cayenne pepper
- 15 curry leaves
- 8 tbsp roasted peanuts about ½ cup
- 1 tbsp ghee or clarified butter for Tempering
- ½ tsp mustard seeds
- 2 dried red chilies
- 1 pinch asafoetida
Instructions
- Sauté the Base – Heat 2 tablespoons oil in a pan. Add urad dal, chana dal, garlic cloves, and chopped onion. Sauté on high flame for 2 minutes until the dals turn golden and onions turn translucent.
- Cook Tomatoes & Spices – Add chopped tomatoes and ginger. Cook until the tomatoes soften and release juices. Stir in salt and red chili powder.
- Add Peanuts & Curry Leaves – Mix in roasted peanuts and curry leaves. Cook for 2 minutes so flavors blend well.
- Blend the Chutney – Transfer everything to a blender and grind into a smooth or slightly coarse chutney. Add little water if needed to adjust consistency.
- Prepare Tempering & Combine – Heat ghee in a small pan, add chana dal, urad dal, mustard seeds, dried red chilies, asafoetida, and curry leaves. Let them splutter, then pour the tempering over the chutney. Mix well and serve with dosa, idli, or snacks.
Notes
- Adjust chili to taste for a milder or spicier tomato chutney.
- Roasted sesame seeds or coconut can be added for variation.
- For a nut-free version, skip the peanuts in chutney.
