Simple recipes are often overlooked and taken for granted. I am sharing one such recipe today as I show you how to prepare a simple tomato chutney to pair up with your savory Dosa.
As simple as it really is, I have received several requests for sharing tomato chutney recipes that can pair with rice-based recipes like Dosa and Idli.
So I am sharing the basic version that goes well with Dosas as well as rice dishes like cumin rice and garlic rice.
Jump to:
About this recipe
Tomato chutney has its origin in South India largely due to the abundance of tomatoes. It offers a fresh new pairing option compared to the coconut chutney, which can get a little monotonous after a while.
With a spicy and creamy option such as Tomato chutney, your taste buds will come alive and soon enough you will be craving more.
Not only is this chutney an easy one to prepare, but it is also a versatile one. It goes well with most breakfast dishes. And there are so many variations for the Tomato Chutney recipe for you to match the taste of your main dish.
I have 2 different recipes for making Tomato chutney. A few years back, I shared Green Tomato chutney Recipe and today it's another delicious and easy variation.
The key for this recipe is that you have to let the flavors from all the spices seep into the tomatoes as they cook and let all the water content evaporate. That results in a chutney that is rich in flavor and suits any dish that is otherwise bland.
For that reason, I favor using canned tomatoes instead of fresh ones for this recipe. Fresh tomatoes bring in more water content and it would take longer for us to evaporate the water out of the dish.
The spices I have listed here are basic ones and are easily available in any Asian grocery store. Make sure you do not skip any of the ingredients. I have included step-by-step photos and videos to make sure you do not miss any of the finer details. Try it today and let me know how you liked it.
Main ingredients
- Tomatoes: Choose fresh, ripe tomatoes for this recipe. If they're not in season, you can use canned tomatoes, but make sure to drain them well first.
- Onion: I like to use red onion in this recipe, but you can use any type of onion that you have on hand.
- Spices: I used Chana dal, Urad dal, Cumin seeds, Coriander seeds, Red chili powder, and Turmeric Powder.
Instructions
Place a pan over medium heat and add 1 tablespoon of oil. When the oil is heating add chana dal. Saute until it turns golden.
Add urad dal/split black gram, coriander seeds, cumin seeds, and saute until you get a nice aroma. (40 seconds)
Add the chopped onions and saute them until translucent.
Add the small piece of ginger, and chopped tomatoes and continue to saute for a minute.
After the tomatoes appear softened, add salt, red chili, and turmeric powder. Saute for about 3 mins and you will notice that all the water content from the tomatoes has evaporated.
At this point, switch off the heat and let it cool.
Once it cools down to room temperature, blend them into a smooth chutney consistency.
Prepare the tempering/tadka - In a small pan, saute mustard seeds and curry leaves in 1 teaspoon of oil. When they start to splutter, add curry leaves. Add this tempering to the tomato chutney.
How long can you store this chutney?
Tomato chutney has a decent shelf life inside the refrigerator. You could store them in the refrigerator for up to 4 days without any appreciable loss in taste. But it is important that the main wet ingredients like onions and tomatoes are cooked thoroughly for the chutney to last 4 days.
Variations
- Add grated coconuts in place of onions. This gives it a nutty flavor. This variation comes in handy if you are allergic to onions. And if you are observing religious fasting abstain from rice and onions.
- Roasted peanuts are another variation. Just add 1 tablespoon of raw peanuts as you saute the spices.
- Skip the onions and just blend the spices and sauteed tomatoes. This goes well with dosa and idli and Upma.
Serving suggestion
My favorite pairings that go well with this tomato chutney are Wheat dosa, neer dosa, dosa recipe, green gram dosa, idli, and brown rice idli.
Related recipes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe
Tomato Chutney For Dosa
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 Tomatoes or 1 can tomatoes - 14.5 fl oz
- 1 onion chopped
- 2 tablespoon chana dal - split chickpeas
- 2 teaspoon urad dal- split black gram
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon chili powder
- ¼ teaspoon turmeric powder
- Salt to taste
- ¼ inch ginger - optional
- 1 tablespoon oil
For tempering/Tadka
- 1 teaspoon Mustard seeds
- 1 Strand of curry leaves
- 1 teaspoon Coconut Oil
Instructions
- Place a pan over medium heat and add 1 tablespoon of oil. When the oil is heating add chana dal. Saute until it turns golden.2 tablespoon chana dal - split chickpeas
- Add urad dal/split black gram, coriander seeds, cumin seeds, and saute until you get a nice aroma. (40 seconds)2 teaspoon urad dal- split black gram, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds
- Add the chopped onions and saute them until translucent.1 onion chopped
- Add the small piece of ginger, chopped tomatoes and continue to saute for a minute.¼ inch ginger, 3 Tomatoes or 1 can tomatoes
- After the tomatoes appear softened, add salt, red chili, and turmeric powder. Saute for about 3 mins and you will notice that all the water content from the tomatoes has evaporated. At this point, switch off the heat and let it cool.½ teaspoon chili powder, ¼ teaspoon turmeric powder, Salt to taste
- Once it cools down to room temperature, blend them into a smooth chutney consistency.
- Prepare the tempering/tadka - In a small pan, saute mustard seeds and curry leaves in 1 teaspoon of oil. When they start to splutter, add curry leaves. Add this tempering to the tomato chutney.1 teaspoon Mustard seeds, 1 teaspoon Coconut Oil, 1 Strand of curry leaves
Video
Notes
- Tempering is optional for the chutney because it's already flavored with several spices.
- Use canned tomatoes instead of fresh ones to get a consistent taste and a thicker chutney.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pin this recipe for later use
Sasmita says
I love South Indian style any chutney. Coconut one is my most fav and then comes this tomato one 🙂
The addition of coriander seeds is nice idea, will try to add nexttime !
Sandhya Ramakrishnan says
This is my boys favorite chutney and I make it very often. They definitely eat a couple more idli or dosai when I make this chutney. Lovely color of the chutney.