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.
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, that 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 for 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 to 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 for tomato chutney
Tomatoes
Onion
Chana dal - split chickpeas
Urad dal
Cumin seeds
Coriander seeds
Red chili powder
Turmeric Powder
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 of tomato chutney
- 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 to abstain from rice and onions.
- Roasted peanuts are another variation. Just add 1 tbsp 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.
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.
If this recipe interests you, look for similar recipes in my blog such as the coconut chutney, pudina chutney, bell pepper chutney, carrot chutney, beetroot chutney.
For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!
Here are the recipe details….
Tomato Chutney For Dosa
Equipment
Ingredients
- 3 Tomatoes or 1 can tomatoes - 14.5 fl oz
- 1 onion
- 2 tbsp chana dal - split chickpeas
- 2 tsp urad dal- split black gram
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp chili powder
- ¼ tsp turmeric powder
- Salt to taste
- ¼ inch ginger - optional
- 1 tbsp oil
For tempering/Tadka
- 1 tsp Mustard seeds
- 1 Strand of curry leaves
- 1 tsp Coconut Oil
Instructions
- Place a pan over medium heat and add 1 tbsp 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, 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 tsp of oil. When they start to splutter, add curry leaves. Add this tempering to the tomato chutney.
Notes
- Tempering is optional to 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.
Nutrition
Tomato chutney for dosa - method
Place a pan over medium heat and add 1 tbsp 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, 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 tsp of oil. When they start to splutter, add curry leaves. Add this tempering to the tomato chutney.
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Sasmita
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
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.