Tomato Chutney
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.
Servings: 8
Calories: 76kcal
Ingredients
For the chutney:
- 5 large tomatoes diced
- 1 large onion diced
- 2 cloves garlic
- 1 tablespoon oil
- 3 tablespoon split Bengal gram chana dal
- 1 tablespoon split black gram urad dal
- 5-6 curry leaves
- 2-3 green chili or serreno (adjust as per taste)
- Salt to taste
For tempering (tadka/seasoning) - Optional:
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1-2 dry red chilies
- 1 teaspoon urad dal
- ½ teaspoon hing asafetida
- 5-6 curry leaves
Instructions
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.
Notes
There is no need to add any water when cooking the tomatoes or grinding the chutney. If you want to make a thin or runny chutney, add a little water when grinding.
This chutney tastes best with fresh tomatoes. Canned tomatoes or tomato puree do not work well with this dish.
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.
Making the tempering for the chutney is purely optional. It can be skipped and the chutney can be served without tempering.
Nutrition
Calories: 76kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 44mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 1mg