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.
Cooking Time: 10 minutes
- 4 medium-sized, ripe tomatoes
- 1 tsp chopped coriander (cilantro) leaves
- Salt to taste
- 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
- 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.
- Saute the tomatoes in the same pan with a little bit of oil, until they are cooked. Cool these in a bowl.
- In a blender, grind the masala with a little bit of water into a coarse paste.
- Add the tomatoes and salt, and grind into a coarse paste.
- Add the chopped coriander leaves and mix.
- 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.