Easy Tomato Chutney Recipe for Idli and Dosa

Experience the tangy and spicy flavors of South India with this easy tomato chutney recipe. Perfect for idli and dosa, this tomato chutney is crafted from fresh tomatoes, aromatic spices, and a touch of sweetness. It’s the ultimate accompaniment that will elevate your meals to a new level of deliciousness.

Ingredients

For Roasting:

• 1 kg tomatoes
• 2 tbsp oil
• 15 garlic cloves

For Chutney:

• ½ cup oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• ¼ tsp methi seeds
• 2 dried red chillies, broken
• Few curry leaves
• Pinch of hing
• 4 tbsp chilli powder
• 1 tsp turmeric powder
• 2 tbsp salt
• 1 tbsp jaggery

Instructions

Roasting the Tomatoes and Garlic:

1. Cut the tomatoes in half and place them in a pan.
2. Add 2 tbsp oil and roast on medium flame.
3. Flip and cook both sides until the skin softens.
4. Add the garlic cloves and roast evenly.
5. Let it cool completely, then transfer to a mixer grinder.
6. Grind to a smooth paste without adding water and set aside.

Preparing the Chutney:

1. In a large kadai, heat ½ cup oil.
2. Add mustard seeds, urad dal, chana dal, methi seeds, dried red chillies, curry leaves, and hing.
3. Let the tempering splutter on medium flame.
4. Lower the flame and add chilli powder and turmeric powder.
5. Sauté on low flame until the spices become aromatic.
6. Add the tomato-garlic puree and mix well.
7. Cover and cook for 20 minutes or until the oil separates from the sides.
8. Add salt and mix well, and continue to cook until the oil separates from the sides again.

Serving:

• Enjoy the tomato chutney with rice, idli, or dosa.

Nutrition

• Calories: 1428 kcal
• Carbohydrates: 90 g
• Protein: 18 g
• Fat: 132 g
• Saturated Fat: 11 g
• Polyunsaturated Fat: 43 g
• Monounsaturated Fat: 90 g
• Trans Fat: 1 g
• Sodium: 13682 mg
• Potassium: 2896 mg
• Fiber: 27 g
• Sugar: 42 g
• Vitamin A: 15362 IU
• Vitamin C: 152 mg
• Calcium: 280 mg
• Iron: 11 mg

Tips

• Use ripe tomatoes for the best flavor.
• Adjust the chilli powder according to your spice preference.
• Make sure to cook the chutney until the oil separates for the best taste.
• Store in an airtight container and refrigerate for up to a week.