Tomato Chutney Recipe
A quick, flavorful South Indian tomato chutney made with tomatoes, garlic, roasted peanuts, and aromatic tempering. Perfect with idli, dosa, or rice.
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.