Vegan Masala Recipe
Tomato Chutney Recipe (For Idli & Dosa)
This Tomato Chutney combines the vibrant tang of fresh tomatoes with earthy lentils and a touch of spice. It’s a versatile condiment for dipping idli, dosa, or other South Indian snacks.
From the kitchen
What to expect
This Tomato Chutney is a vibrant addition to your South Indian meals, balancing tanginess and spice with ease. It's quick to prepare and deeply satisfying with every bite.
Serving idea
Best served simply
Pair it with soft idli or crispy dosa for a comforting meal.
Cook the recipe
Method
- 1
In a frying pan or sauté pan, heat 1 tablespoon of oil over low heat and add 1 teaspoon of urad dal. Fry the urad dal until it begins to turn a maroonish brown.
- 2
Next, add 2 to 3 broken dry red chilies, 1 to 2 cloves (if using), 4 to 5 black peppercorns, and 1 inch of chopped ginger. Stir for a few seconds until the dried chilies darken in color.
- 3
Add 1.5 cups of chopped tomatoes and 1 pinch of asafoetida, followed by salt to taste. Stir and sauté until the tomatoes soften, approximately 6 to 7 minutes over medium-low heat.
- 4
If the mixture begins to stick to the pan, add a splash of water and continue to sauté.
- 5
Once the tomatoes have softened, turn off the heat and allow the chutney mixture to cool.
- 6
Transfer the cooled mixture to a chutney grinder or small blender and add 2 tablespoons of water (or as required). Blend until smooth.
- 7
In the same pan, heat ½ tablespoon of oil and add ½ teaspoon of mustard seeds. Allow the seeds to crackle.
- 8
Add 7 to 8 curry leaves, 2 to 3 fenugreek seeds, 1 pinch of asafoetida, and 1 broken dry red chili. Sauté until the curry leaves become crisp, taking care not to burn the spices.
- 9
Mix in the blended tomato paste. Sauté for 3 to 4 minutes on low heat, adding more hot water if the chutney is too thick.
- 10
Adjust the seasoning with more salt if needed, stir well, and your tomato chutney is ready.
- 11
Serve with idli, dosa, uttapam, or vada varieties, or enjoy it with pakodas.
- 12
Store any leftover chutney in the refrigerator for 1 to 2 days.
Gather everything first
Ingredients
- •1 tablespoon oil
- •1 teaspoon urad dal (split and husked black gram)
- •2 to 3 dry red chilies (broken and deseeded)
- •1 to 2 cloves (optional)
- •4 to 5 black peppercorns
- •1 inch ginger (peeled and chopped)
- •1.5 cups tomatoes (chopped; about 225 to 250 grams or 2 large tomatoes)
- •1 pinch asafoetida (hing; optional)
- •salt (to taste)
- •2 tablespoons water (for blending or grinding; adjust as needed)
- •½ tablespoon oil (sesame oil, sunflower oil, or any neutral oil)
- •½ teaspoon mustard seeds
- •7 to 8 curry leaves
- •2 to 3 fenugreek seeds (methi seeds)
- •1 pinch asafoetida (hing)
- •1 dry red chili (halved and deseeded)
A few useful notes
Notes
- •For an added depth of flavor, ensure the urad dal is fried until just maroonish but not burnt. Adjust the heat depending on your preferred spice level by modifying the number of red chilies.
- •This chutney can be a bit thick; simply add water to achieve your desired consistency. Leftovers can enhance dishes when used as a spread or dip.
Learn the technique
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