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Tomato-Dalia Chutney

| March 19, 2013 Comment


tomato-dalia chutney

Tomato-Dalia Chutney is a quick recipe for a tangy and hot chutney for serving with South Indian idlis and dosas. You can also use it as a dip for chips and veggies, or as a spread for your sandwiches.

Roasted chickpeas provide protein, while tomatoes provide vitamin C.

Servings: 4-6
Cooking Time: 15 minutes


  • 2 cups tomatoes, chopped
  • 2 tbsp dalia (roasted and peeled chickpeas)
  • 3-4 red chillies
  • 1 tbsp cilantro (coriander leaves), chopped
  • 2 tsp vegetable oil
  • Salt to taste

For Seasoning

  • 1/2 tsp vegetable oil
  • Asafoetida (hing) powder, a pinch
  • 1/4 tsp mustard seeds (rai)


  1. Heat the oil in a small pan and fry the dalia until golden and remove in a bowl.
  2. Fry the red chillies until crisp and let cool.
  3. Add the tomatoes and saute until tender.
  4. In a blender, add the dal and red chillies and grind into a coarse powder.
  5. Add the tomatoes, salt, and cilantro, and blend into a coarse paste.
  6. Heat the oil for seasoning in a small pan. Add the asafoetida powder and mustard seeds and fry until they start popping and pour over the tomato-dalia chutney.
  7. Serve the tomato-dalia chutney with idli, dosa, or use as a dip or spread for sandwich.

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

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