South indian tomato chutney
Made with ripe, juicy tomatoes, slow-cooked with a blend of aromatic spices, curry leaves, and lentils, this South Indian tomato chutney is a perfect balance of tangy, spicy, and savory flavors. Each spoonful carries the warmth of roasted lentils, the kick of red chilies, and the subtle sweetness of tomatoes, making it an irresistible accompaniment to idlis, dosas, or even plain rice. A true celebration of traditional flavors, bringing comfort and nostalgia in every bite.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
3
INGREDIENTS
- 1 tbsp oil
- ½ tbsp chana dal
- ½ tbsp urad dal
- ¼ cup chopped onion big pieces
- ½ cup tomato chopped big pieces
- 2 kashmiri red chilli (soaked in water)
- 3-4 Garlic cloves
- 1 tsp ginger green chilly paste
- Salt to taste
- 2 tbsp water
- 1 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 4-5 curry leaves
For the tempering
METHOD
- In a pan heat oil and sauté urad dal and chana dal for a minutes.
- Add in the chopped garlic, ginger green chilly paste and onions.
- Add in tomatoes, salt to taste, soaked kashmiri red chillies and water.
- Cook for a minute and then let this cool down.
- Blend this until smooth and transfer to a bowl.
- In a pan heat oil and sauté cumin seeds, mustard seeds and curry leaves.
- Top this hot tempering on the chutney and serve along with idlis.
