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 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.