Tomato Chutney Recipe
Tomato Chutney is generally served with idlis on the food streets in south India. The consistency of this chutney is quite watery, comes without any tempering at the idli shop and makes a pretty enjoyable idli eating experience. You can always add the tempering to enhance the taste of the chutney.
Serve Tomato Chutney with Homemade Soft Idlis during breakfast or as a tea time snack.
You can also try other Chutney recipes such as
- 200 grams Onion , roughly chopped
- 400 grams Tomato , roughly chopped
- 1/2 cup Fresh coconut , grated
- 1 Green Chilli
- 1 Dry Red Chilli
- 3 Kashmiri dry red chillies
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 2 tablespoons Coriander (Dhania) Leaves , chopped finely include more stem
- Sunflower Oil , as needed
- Salt For tempering
- Sunflower Oil , as required
- 1/2 teaspoon Mustard seeds
- Curry leaves , few
- 1 Asafoetida (hing) , big pinch
- 2 to 3 Dry Red Chillies
How to make Tomato Chutney Recipe
To begin making the Tomato Chutney recipe, add oil in a wide pan and roast the channa dal and chillies and add it into the mixer along with the coconut and set aside.
In the same pan, add a little oil and add the chopped onions and cook until the onions turn soft and translucent.
Once they turn translucent, add the tomatoes and cook until they are soft and lose some of their juices. Set aside and let it cool completely.
Blend the ingredients in the mixer jar until they are coarsely pounded and add the onion-tomato mixture into the jar along with some salt and blend till its smooth.
Transfer into a bowl and add the coriander and mix gently.
The next step is to temper the chutney. In a tadka pan, heat a teaspoon of oil, add mustard seeds and let them crackle.
Once they crackle, add the asafoetida, curry leaves and chillies and pour the tempering on the tomato chutney.
The Tomato Chutney is ready to be served!