Tomato Chutney, a staple in India, eaten with everything from dosas and idlis to parathas and even applied on toast. The luscious tomatoes dance with the sweet onions with a hint of heat and entirely slurp-worthy. This Tomato Chutney recipe is so ridiculously simple and can be made in 15 minutes flat.
This is my husband’s favorite chutney. He is a person who cooks by chopping onion first and then decides what he wants to make. I can feel a lot of heads nodding in agreement with his choices.
If you have the patience, grind it in a mortar with a pestle or like my grandmother used to in an Ammikal (read this lovely article about this ancient method) the taste is out of this world. Now, who is ready for a Dosa party?!!!
My favorite is in its traditional form as dunking vessel for dosas. Of course, that does not stop me from experimenting. Other than being a condiment and a side, think of it like a sauce – add cream to it and make it lick-worthy, grind cilantro/fresh coriander leaves or mint leaves and elevate it to gravy status. It’s absolutely phenomenal.
I have substituted sesame seed oil with olive oil and added basil, oregano to make it Italian or blended parsley with it and made it the Mediterranean. This recipe for Tomato Chutney is so versatile.
Tomato Chutney Recipe
- The tomatoes that you choose have to be meaty and juicy like beefsteak or vine ripe varieties.
- Dry red chilies are prevalent in the Indian Speciality stores. I like the “Mundu” variety from Tamil Nadu.
- You can add Red Chili Flakes instead. Reduce the quantity to 1/4 teaspoon and adjust the spice level according to your taste.
A slurp-worthy traditional condiment/side perfect for dosas/idlis/just about anything. Try it on a sandwich or as a dip.
- 400 grams Tomatoes Roughly Chopped. approx 2 Cups. I love meaty tomatoes like beefsteak and vine ripe tomato varieties
- 40 grams Onion Roughly Chopped. Use yellow onions as they are sweeter
- 40 grams Garlic approx 2 cloves garlic minced
- 8 grams dry Red Chili approx 2 dry red chili. I like using Mundu Chilis from Tamilnadu. You can get them at the grocery store.
- 1 teaspoon Peanuts roasted and unsalted
- 2 teaspoon Sesame Seed oil
- 1/2 teaspoon Salt Add more after tasting
- 2 teaspoon Sesame Seed Oil
- 1/2 teaspoon Mustard Seeds
- 2 teaspoon Urad Dal
- 10 Curry Leaves
In a medium pan, heat 2 teaspoons of oil, add the red onions and garlic. Sauté till golden brown
Add the tomatoes and cook them till the tomatoes are soft and mushy.
Transfer to a blender and grind to a smooth paste. Add a teaspoon of water at a time to adjust the thickness of the chutney. Transfer to a bowl.
Heat 2 teaspoons of Sesame oil in a small pan, add mustard seeds (they will sputter, so be careful). Add urad dal and fry till golden brown. Switch off the flame and add the curry leaves (they will burst, so be careful).
Add the tempering on top of the Tomato chutney. Serve.