Chutney is an excellent accompaniment to Indian meals, lunches, sandwiches and any other savory dish you like to add a bit of sweetness and spice to. This tomato chutney is fairly easy to make and can be served with Dosa, Idli, Vadas, Cutlets and more. In fact, you can you can replace tomato ketchup with this chutney. When I see fresh great looking tomatoes at the farmer’s market, the first thing, I think of is this chutney.
- 2 Tomatoes
- 1 Onion
- 2 tsp Chana Dal
- 3-5 Dry Red Chilis
- A pinch of Asafoetida (Hing)
- 1 tbsp Grated Coconut , dry can be used
- 1 tbsp Oil
- Salt to taste
- Water as needed
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- Few Springs Curry Leaves - Limbdi
- Wash and chop tomatoes & onion. In a kadai, heat 2 tsp of oil and roast red chilly, chana dal, coconut and hing in the same order. Do it till channa dal turns light golden brown color with nice aroma.
- Add the onion and saute till golden brown. Add salt. Now add the tomatoes and cook till soft. Remove and cool it down. Add little water & grind it to a paste.
- Grind all together in a grinder or use hand blender and blend into the pot.
- In a small wok, add 2 tsp Oil.
- When the oil is smoky hot, add mustard seeds and let them crack, cover half open to prevent the mess here as the seeds will fly all over and the oil will splash. Then add Curry leaves and pour the seasoning on to the chutney.
- This chutney can be served with many recipes like Dosa, Idli, Cutlets, Fritters, Vadas, and more. Use as a spread in sandwiches.
This chutney is prepare with many variations. Coconut can be left out if not available. Some make without onion as well. Sometimes, to make this tangy chutney little sweet, I add a tsp of Sugar and kids will love it.
You can watch the video below to learn many other chutneys easily.