Hot, spicy, tangy tomato chutney is a perfect accompaniment to any South Indian breakfast. This vegan chutney is very easy to make and uses some basic ingredients. It can also be used as a spread in wraps and sandwiches or as a dip with finger foods.
Why you will love this recipe?
- This tomato chutney recipe requires minimal spices and can be made easily in under 15 minutes.
- Tomato chutney is an excellent accompaniment to various South Indian dishes like dosa and idli.
- Also called thakkali chutney, this homemade tomato chutney can be used as a spread for wraps and sandwiches or as a dip with finger foods.
Tomatoes: Use ripe and juicy tomatoes to make the chutney.
Onions and garlic: I prefer to use red/pink onions, but you may also use brown onions to make the chutney. Add more garlic if you like a strong, garlicky flavor.
See the recipe card for full information on ingredients and quantities.
Step-by-step photos and instructions
Step 1: Heat one tablespoon of oil on high heat and fry 3 tablespoon chana dal, 1 tablespoon urad dal, curry leaves, and green chili on medium heat (image 1).
Step 2: Add onion and garlic, and saute for 2-3 minutes (image 2). Add the chopped tomatoes. Simmer until the tomatoes are fully cooked, then cool the mixture completely (images 3 and 4).
Step 3: Cool the mixture to room temperature and blend it into a smooth paste (images 5, 6).
Step 4: To make the tempering, heat a small pan on medium flame and add one teaspoon of oil. Add 1 teaspoon mustard seeds and let them splutter. Add the rest of the ingredients for tempering - dry red chillies, curry leaf, one teaspoon urad dal, and a pinch of asafoetida. Pour the tempering on the smooth chutney and mix well before serving (images 7 and 8).
Do not add water when cooking the tomatoes or grinding the chutney, as the moisture in the tomatoes is sufficient to give the right texture.
It is important to use fresh ripe tomatoes to make this chutney. While canned tomatoes or frozen tomatoes can be used, they may slightly alter the taste of the chutney.
Serving tomato chutney
Tomato chutney pairs wonderfully with a variety of South Indian breakfast classics like dosa, uttapam, paniyaram, and upma. You can also serve it as a flavorful condiment alongside rice dishes or as a dip for snacks like samosa and pakora.
I like to use it as a spread in sandwiches and wraps for a zesty kick. Tomato chutney's versatility makes it a great accompaniment to both traditional Indian and fusion cuisines.
South Indian chutney is a versatile condiment served with breakfast, snacks, and street food. It comes in various flavors, including sweet, tangy, savory, and spicy. South Indian breakfast dishes like idli, dosa, and vada are incomplete without chutney. While coconut and cilantro are commonly used, this chutney variation is coconut-free and ideal for pairing with idli and dosa.
This chutney can be stored in the refrigerator for up to one week in an airtight container. It can also be frozen for a long time (up to three months). If you are freezing it, make sure you defrost it overnight in the fridge before using it. This easy and simple tomato chutney recipe has a longer shelf life, just like this tangy and unique persimmon chutney.
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For the chutney:
Make the chutney:
- Heat a frying pan or kadhai and add 2 teaspoons of oil.
- Add chana dal, urad dal, curry leaves, and green chili. Saute for one minute.
- Add garlic and onions. Saute for 2-3 minutes, until the onions begin to soften.
- Add tomatoes and salt, and mix well. Cover and simmer until the tomatoes are completely done.
- Turn off the heat and let it cool completely.
- Blend it into a smooth paste.
- The chutney is ready to be served at this stage.
Prepare the tadka and finish: (see notes)
- Heat a small frying pan and add one teaspoon of oil.
- Add mustard seeds and let them splutter.
- Add the rest of the ingredients for tempering - dried chili, curry leaves, urad dal, and hing.
- Turn off the heat and add the temper to the chutney.
- Mix well and serve.