Tomato Chutney Recipe: Tomato Chutney, perhaps, is the most famous Chutney in Indian cuisine after the mighty Coconut Chutney. Having its origins in South Indian cooking, Tomato Chutney is a tangy and spicy side-dish to go with a variety of Indian recipes, particularly main-course dishes.
It is simple to make yet will add a lot of zest to any meal – be it breakfast, lunch or dinner.
Chutney is must-have dish in South Indian breakfast recipe. You’ll invariably find different varieties of Chutneys served when you visit a South Indian restaurant.
You could also use slightly unripe and semi-ripe Tomatoes but the flavor would be different compared to when you use ripe red tomatoes. Nevertheless, it is something you can definitely try.
Tomato Chutney goes well with:
- (Steamed) Rice
- Bread (as a sandwich spread)
The spiciness comes from the Red Chilies that are used in the dish. The Dals used give it that crunchy texture that is fun to eat.
Usually the Tomato Chutney is a smooth dish but if you want a Tomato chunks, you can add another round towards the end of the blending (after they are fried with the spices, initially).
- 4 nos. Tomato
- 6 nos. Red chillies
- 1 pinch Salt
- 1 pinch Asafoetida
- 1 teaspoon Oil to fry
How to make:
- Chop the tomatoes into fine pieces.
- Fry this in little oil along with red chillies and salt and grind it into smooth paste, in a mixer or a blender.
- Fry mustard seeds, Bengal gram, Urad Dal & Asafoetida in little oil and pour on the chutney.
- Mix well and Serve with Chapati, Curd Rice and Idlis.