Flavorful chutney recipe for idli, dosa, vada, etc. prepared with tomatoes, flavored with lentils such as urad dal, chana dal; garlic and red chili powder is tomato chutney. Chutney is one of the most common condiments of Indian cuisine and if you explore the South Indian cuisine you will see the chutney varieties. This is because South Indians make chutney with so many vegetables and their meal is incomplete without chutney.
Uses of tomato are plenty. I love to use tomatoes for tomato soup recipe. Chutney is another favorite way of using tomatoes. I also make tomato dosa. Every weekend I make enough idli dosa batter and use it on and off during the week. Along with that I make chutney varieties to go with the South Indian delicacies. Tomato chutney is one of those chutney varieties. It calls for
Tomatoes: Non-tangy ones, red and juicy tomatoes have been used,
Tempering: The chutney has been tempered once using lentils and red chili powder. You can also add a second tempering once the chutney is ready.
Flavoring: Well the tomato chutney can be flavored as per liking. You can add or omit any of these flavoring ingredients. I have used chana and urad dal. I have also used garlic to add little pungency in the chutney. To balance all the flavors I have added little sugar. You can add onions, green chilies, ginger etc to flavor the chutney.
It can be served with dosa, idli, etc.
1.This recipe makes 1 cup chutney.
2.In a pan heat 1 tsp of oil. Let 2 tsp chana dal and 1 tsp urad dal splutter along with ¼ tsp dana methi.
3.Next goes in 1 tsp of Kashmiri red chili powder and cook for 30 seconds.
4.Add 3 chopped tomatoes.
5.Add in 2 garlic cloves. Cook everything till the tomatoes are soft.
6.Season with salt to taste and 1 tsp of sugar.
7.Transfer to a grinding jar.
8.Make a fine and smooth chutney.
9.Serve at room temperature. Bon appétit!
PREP TIME 5 minutes
COOK TIME 5 minutes
TOTAL TIME 10 minutes
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