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Tomato Chutney

| March 5, 2013 Comment

tomato chutney

This tomato chutney is sweet, sour, and spicy, and can be served with idlis, dosas, and vadas. It’s also great as a dip for pakodas, chips, and french fries, and as a spread for sandwiches. This delicious South Indian tomato chutney recipe is very easy to make.

Servings: 8
Cooking Time: 10 minutes


  • 4 medium-sized, ripe tomatoes
  • 1 tsp chopped coriander (cilantro) leaves
  • Salt to taste

For Masala

  • 4 tsp vegetable oil
  • 4 tsp urad dal (black gram)
  • 2 tsp mustard seeds
  • 6-7 red chillies
  • 2 green chillis
  • 1/2 tsp asafoetida (hing)
  • Turmeric, a pinch


  1. Heat the oil in a pan, and add asafoetida, urad dal, and mustard seeds. When the dal is brown and the mustard seeds start to splutter, add the red chillies and fry for a few seconds until chillies are brown. Add the green chillies and fry for a few seconds. Put this masala mix into the blender and let it cool.
  2. Saute the tomatoes in the same pan with a little bit of oil, until they are cooked. Cool these in a bowl.
  3. In a blender, grind the masala with a little bit of water into a coarse paste.
  4. Add the tomatoes and salt, and grind into a coarse paste.
  5. Add the chopped coriander leaves and mix.
  6. Serve the chutney with idlis, vadas, dosas, pakodas, or with plain white rice and ghee (clarified butter) or use it for making a spicy vegetarian sandwich.

To use the tomato chutney as a dip, grind it into a smooth paste. The shelf life of this chutney is 2-3 days, when refrigerated.

Category: Chutney Recipes, Chutney Recipes - No-Onion No-Garlic, Vegan Chutney Recipes

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