South Indian Tomato Chutney
This South Indian tomato chutney is smooth, spicy, and slightly tangy with a savory finish. It pairs perfectly with idli, dosa, and other breakfast favorites, and also works well as a spread or side for simple meals. Ready in 20 minutes, it’s an easy, everyday chutney you can keep on hand all week.
Equipment
- Frying pan
- Small pan for tempering
- Blender or mixer grinder
- Spatula or wooden spoon
- Cutting board and knife
Ingredients
For the Chutney
- 5 large ripe tomatoes diced
- 1 large onion diced
- 2 cloves garlic
- 1 tablespoon oil
- 3 tablespoons split Bengal gram chana dal
- 1 tablespoon split black gram urad dal
- 5-6 curry leaves
- 2-3 green chilies or serrano peppers adjust to taste
- ¾ teaspoon salt or to taste
For Tempering (Optional)
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1-2 dried red chilies
- 1 teaspoon urad dal
- ½ teaspoon hing asafoetida
- 5-6 curry leaves
Instructions
- Heat 1 tablespoon oil in a frying pan or kadhai over medium heat. Add chana dal, urad dal, curry leaves, and green chilies. Sauté for about 1 minute until the dals turn lightly golden and aromatic.
- Add garlic and diced onion. Cook for 2 to 3 minutes until the onion softens.
- Add diced tomatoes and salt. Mix well, cover, and cook for 8 to 10 minutes until the tomatoes completely soften and break down. Stir occasionally to prevent sticking. Turn off the heat and allow the mixture to cool completely.
- Transfer to a blender and blend into a smooth chutney. Do not add water unless a thinner consistency is desired. The chutney can be served at this stage.
- To prepare the tempering, heat 1 teaspoon of oil in a small pan over medium heat. Add mustard seeds and allow them to splutter.
- Add dried red chilies, urad dal, hing, and curry leaves. Sauté for a few seconds until fragrant. Immediately pour the hot tempering over the chutney and mix well.
Notes
- Use ripe, fresh tomatoes for the best flavor and texture. Canned tomatoes or tomato puree will change the taste.
- Do not add water while cooking. The tomatoes release enough moisture for blending.
- For a thinner chutney, add a small splash of water while blending.
- Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.
- The tempering is optional but adds traditional aroma and texture.
