This chutney is now one of my favourite accompaniments idlis, dosas and vadas. I’ve grown up eating only the regular coconut chutney, but my time in Bangalore has allowed me to explore and love many more chutney options, like this tomato one!
The chutney is tangy, spicy and absolutely delicious. It is super easy to make and will definitely become one of your favourites too, once you try it!
It starts with tempering some dal and spices, cooking down tomatoes and then blitzing it all up. Get the tomatoes nice and soft, well cooked through and balanced before you blitz them to a smooth paste.
You can have it as is, or top it off with a little tempering/tadka and it’s ready. Its really that simple!
It is made with pantry staples and has a whole lotta flavour. Try this soooon!
Easy Tomato Chutney
- 2 large tomatoes
- 2 cloves garlic
- 1.5 tsp urad dal
- 1 tsp channa dal
- 1/4 tsp Fenugreek (methi) seeds
- 4 dried red chillies
- 1/4 tsp turmeric (haldi) powder
- 1/4 tsp sugar
- Salt to taste
- 1.5 tbsp oil
- 1/2 tsp mustard seeds
- 2 sprigs of curry leaves
- Pinch of asafoetida (hing)
- In a pan, heat 1 tbsp oil
- Add 1 tsp urad dal, channa dal to the oil along with the dried red chillies and fenugreek seeds
- Saute on medium heat till the dals turn golden brown
- Add the garlic and saute for 30 seconds
- Mix in the tomatoes and cook for 5 minutes till the tomatoes soften and reduces, with the water drying up
- Add the turmeric, sugar and salt. Mix well and take the pan off the heat. Let the mixture cool to room temperature
- Transfer to a blender and and blitz to a smooth paste , without adding any water
- Put the chutney in a larger bowl and make the tempering
- In a small pan, heat 1/2 tbsp oil. Add the mustard seeds and let them splutter
- Add the dal, asafoetida and curry leaves and let them splutter for a few seconds
- Pour this over the chutney and serve