Tomato Chutney Recipe
South Indian onion tomato chutney to accompany Indian breakfasts like idli, dosa, pongal. This chutney tastes spicy, tangy and delicious.
South Indian onion tomato chutney to accompany Indian breakfasts like idli, dosa, pongal. This chutney tastes spicy, tangy and delicious.
- 1 tsp oil
- 1 tbsp oil
- salt (as needed)
- 3 large tomatoes (chopped)
- 1 medium onions (cubed (optional))
- 4 to 6 red chilies (broken or green chillies)
- 1 tbsp chana dal (or bengal gram or 1â½ to 2 tbsp peanut
- â½ tbsp urad dal (or skinned black gram or peanuts
- 1 to 2 garlic (cloves)
- â½ tsp jeera (or cumin)
- 1/8 tsp turmeric (or haldi as needed)
- â¼ tsp urad dal (or skinned black gram)
- 1 sprig curry leaves (or kadi patta)
- â¼ tsp mustard (or rai)
- pinch asafoetida (or hing)
- 1 red chili ( broken)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 24.0000000365192 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 3.1075200047285 g
- Serving Size 1 1 Serving (24g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 1.15176000175256 g
- Calories 212 calories
Step-by-step
- Ingredients : 1 tsp oil, 1 tbsp oil, salt (as needed), 3 large tomatoes (chopped), 1 medium onions (cubed (optional)), 4 to 6 red chilies (broken or green chillies), 1 tbsp chana dal (or bengal gram or 1â½ to 2 tbsp peanut, â½ tbsp urad dal (or skinned black gram or peanuts, 1 to 2 garlic (cloves), â½ tsp jeera (or cumin), 1/8 tsp turmeric (or haldi as needed), â¼ tsp urad dal (or skinned black gram), 1 sprig curry leaves (or kadi patta), â¼ tsp mustard (or rai), pinch asafoetida (or hing), 1 red chili ( broken)
Dried red chilies dictate the structural heat and color profile of this condiment. Without properly sizzling them alongside the chana dal and urad dal in hot oil, the paste loses its earthy backbone. Many cooks rush this initial sauté stage, leaving the lentils raw and crunchy while burning the aromatics. Heat the oil to medium-low, drop in the pulses, and wait for them to turn golden brown and nutty before introducing the tomatoes. This methodical browning prevents an acrid taste.
Pairing this condiment requires matching its acidic and spicy density to bland, steamed bases. Idli and dosa absorb the robust oils and sharp tomato juices efficiently. Pongal benefits from the sharp acidity, which cuts through the heavy ghee and rice richness. Spread the chutney thickly across a crisp dosa surface rather than pooling it separately to ensure every bite receives balanced moisture.
Substitutions alter the final texture drastically. Exchanging chana dal for peanuts introduces more fat and a creamier emulsion, but it mutes the bright tang of the tomatoes. If substituting green chilies for dried red varieties, reduce the quantity by half to avoid overwhelming grassy heat.
