Tomato Chutney Recipe
Tomato chutney is a versatile and flavorful South Indian condiment that perfectly complements a variety of Indian dishes like idli, dosa, and uttapam. Made with fresh tomatoes, garlic, and ginger, and tempered with mustard seeds and curry leaves, learn how to make tomato chutney that offers a perfect balance of tangy, spicy, and nutty flavors. It’s an easy tomato garlic chutney recipe for dosa that’s simple to prepare and adds a delicious twist to your breakfast or snack time.
Ingredients for Tomato Chutney
- 2 tablespoons cooking oil (vegetable oil or mustard oil)
- 1 tablespoon split black gram (urad dal)
- 1 tablespoon split Bengal gram (chana dal)
- 5 whole garlic cloves
- 1 medium onion, finely chopped
- 3 medium ripe tomatoes, chopped
- 1-inch piece of ginger, finely chopped or grated
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon red chili powder (or cayenne pepper)
- Curry leaves
- ½ cup roasted peanuts
- 1 tablespoon ghee (or oil)
- ½ teaspoon split Bengal gram (chana dal)
- ½ teaspoon split black gram (urad dal)
- ½ teaspoon mustard seeds
- 3 dried red chilies A pinch of asafoetida
- Coriander leaves (for garnish)
Tomato Chutney Recipe Step-by-Step Instructions
Heat Oil for Sautéing
1. Take a pan and add 2 tablespoons cooking oil (vegetable or mustard oil). Heat the oil on high flame until hot for tempering.
Sauté Ingredients for Tomato Chutney
2. Add the following ingredients to the hot oil:
- 1 tablespoon split black gram (urad dal)
- 1 tablespoon split Bengal gram (chana dal)
- 5–6 whole garlic cloves
- 1 medium onion, chopped
Sauté on high flame for about 2 minutes until the onions turn translucent and the dals become slightly golden. This step builds the flavor base for the South Indian-style chutney.
Add Tomatoes and Ginger
3. Add 3 medium-sized chopped tomatoes and 1 small piece ginger (about 1-inch, finely chopped or grated). Sauté and mix well until the tomatoes soften and release their juices, this creates a rich, flavorful tomato chutney sauce.
4. Add ½ teaspoon salt (adjust to taste) and ½ teaspoon red chili powder (or cayenne pepper).
5. Add curry leaves and ½ cup roasted peanuts. Cook for another 2 minutes so the flavors combine perfectly, giving the chutney a nutty texture.
Blend the Chutney
6. Transfer the mixture to a blender or food processor and grind to a smooth or slightly coarse chutney consistency, depending on your preference. Add a little water if needed to adjust the thickness. This homemade tomato chutney pairs well with dosa, idli, and other South Indian breakfast dishes.
Prepare the Tempering (Tadka) for Tomato Chutney
7. Heat 1 tablespoon ghee or clarified butter in a small pan. Then add the following ingredients:
- ½ teaspoon split Bengal gram (chana dal)
- ½ teaspoon split black gram (urad dal)
- ½ teaspoon mustard seeds
- 2 dried red chilies
- 1 teaspoon asafoetida
Let them sizzle and pop for a few seconds to release their aroma.
8. Add fresh curry leaves to the tadka and sauté for a few seconds.
Combine Tempering with Chutney
9. Pour the hot tempering over the prepared tomato chutney and serve immediately. with traditional South Indian dishes or even as a dip with snacks.
Serving Suggestions for Tomato Chutney
- Serve this flavorful tomato chutney fresh as a classic accompaniment with South Indian breakfast dishes such as idli, dosa, uttapam, and medu vada.
- It pairs beautifully with crispy poori or soft parathas for a tangy and spicy side.
- Use it as a dip for savory snacks like pakoras, bhajis, or even crispy vegetable fritters.
- For a quick snack, spread the chutney on toasted bread or sandwich it between two slices with some butter or cheese.
- Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently before serving. The flavors often deepen and improve after resting.
FAQs
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 tablespoons cooking oil vegetable or mustard oil
- 1 tablespoon urad dal split black gram
- 1 tablespoon chana dal split Bengal gram
- 6 garlic cloves
- 1 medium onion finely chopped
- 3 medium tomatoes chopped
- 1- inch ginger chopped or grated
- ½ teaspoon salt adjust to taste
- ½ teaspoon red chili powder or cayenne pepper
- 24 curry leaves
- ½ cup roasted peanuts
- 1 tablespoon ghee clarified butter
- ½ teaspoon urad dal
- ½ teaspoon chana dal
- ½ teaspoon mustard seeds rai
- 3 dried red chilies
- A pinch of hing asafoetida
Instructions
- Heat 2 tablespoons oil in a pan over high flame.
- Add 1 tablespoon urad dal, 1 tablespoon chana dal, and sauté for 30 seconds.
- Add 5–6 garlic cloves and 1 chopped onion. Sauté the tomato chutney base for 2–3 minutes until light golden.
- Add 3 chopped tomatoes and 1-inch ginger. Mix and sauté for 4–5 minutes.
- Add ½ teaspoon salt and ½ teaspoon red chili powder. Cook until tomatoes turn soft.
- Add 24–25 curry leaves and ½ cup roasted peanuts. Mix well and turn off the flame.
- Transfer the tomato mixture to a grinder. Add a little water if needed. Blend to a smooth tomato chutney.
- Heat 1 tablespoon ghee in a tadka pan to prepare tempering for tomato chutney.
- Add ½ tsp chana dal, ½ tsp urad dal, and ½ tsp mustard seeds. Let them splutter.
- Add 2–3 dried red chilies, a pinch of hing, and 4–5 coriander leaves. Mix all the ingredients for a few seconds.
- Pour the hot tempering over the chutney. Mix and serve tomato chutney with idli, dosa, or paratha.
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.
