This simple Tomato Chutney is the perfect accompaniment to my homemade soft idlis and crispy masala dosa. The chutney is made with fresh tomatoes, onion, garlic, and finished with a tadka of curry leaves and mustard seeds. This is my go-to recipe for a simple chutney to enjoy with idlis and dosas because it comes together using basic pantry staples.
I grew up eating South Indian food only at restaurants. Being a north Indian, my mom rarely made dosa at home. When I started cooking, one of my goals was to learn how to make a good crispy dosa and soft idlis. I have talked in detail about this journey on my homemade idli dosa batter post. It took me years of trials, errors and recipe testing to finally learn how to a make crispy dosa and super soft idlis.
But once you start making these regularly in your kitchen, you also learn to make all the accompaniment that comes with them like a simple sambar, homemade coconut chutney, my favorite peanut chutney and this simple tomato chutney.
Simple Tomato Chutney for every season!
India is a country of spices, achar (pickle) and chutney. There are way too many chutneys, and everyone has their own way of making them.
Chutneys always reminds me of my nana ji (grandfather), he would not have his lunch until and unless there was some sort of chutney on the table. He was very particular about it. Mom made a chutney for him every day with whatever was in season. The most common one was of course the cilantro chutney but then there were also chutneys made with whatever was in season – raw mango, gooseberry etc.
Being an Indian, chutneys are an integral part of my lifestyle, and I always have a jar of my homemade mint chutney in my fridge. Sometimes, I experiment with different chutney flavors like sweet and spicy peach chutney. This tomato chutney, however, is as basic as it can get and is perfect for all seasons. And it goes with so many things- not just idli and dosa.
For this recipe, I used only 2 dried red chilies. If you love spice, feel free to double or even triple the amount. Me and Sarvesh aren’t huge on spice, so I have kept it to a minimal.
The process is super simple- cook the ingredients until the raw smell goes away then grind to a paste and that’s about it! A simple tadka (tempering) of curry leaves and mustard seeds in the end is optional but highly recommended.
How to Make Simple Tomato Chutney
- Sauté the chana dal, then the onions and garlic
Once the chana dal is golden brown, remove it on a plate and then add the onions, garlic and dried red chilies and cook them for around 3 minutes. You can add more chilies at this point for a spicier chutney.
- The tomatoes go in next!
Cook the tomatoes until they are soft and mushy. And that’s all the cooking you have to do for this recipe.
- Blend the chutney
Pop all the cooked ingredients into your blender and blend to a smooth paste. There’s no need to add water here as there’s plenty of moisture in the tomatoes.
- Pour over the tadka
A simple tadka is optional but recommended. I make mine with curry leaves, mustard seeds and hing. And the chutney is ready to be served!
Storage Tip
This chutney stores well in the refrigerator for a week, so you can make it in advance to pair with your dosa or idli. I prefer this chutney chilled (just a personal preference). If you do not have it right away, you can skip the tadka and store it. Pour over fresh tadka before serving.
Simple Tomato Chutney (for Idli & Dosa)
Ingredients
- 1 tablespoon oil, use oil of choice, I used avocado oil
- 1&½ teaspoon chana dal
- 3-4 large garlic cloves
- 1 small onion, chopped, 100 grams, I used white onion
- 2-3 dried red chilies, adjust to taste
- 2 large tomatoes, chopped, 350 grams
- ½ teaspoon salt, or to taste
- ¼ teaspoon kashmiri red chili powder, optional, for bright color
Tempering/Tadka
- 1 teaspoon oil, use oil of choice
- ¼ teaspoon mustard seeds
- pinch hing, also known as asafoetida
- 5-6 curry leaves
Instructions
- Heat 1 tablespoon oil in a kadai/pan on medium heat. Once the oil is hot, add 1 & ½ teaspoon chana dal and cook for around 2 to 3 minutes or until the dal is golden in color. Remove the dal from pan and set aside.
- To the same pan add 3-4 large garlic cloves, 1 white onion (small/100grams) and 2-3 dried red chilies. Increase the number of red chilies as per your taste. Cook for around 3 minutes until the onions are soft and translucent.
- Then add 2 medium tomatoes (350 grams), along with ½ teaspoon salt and stir. Cook the tomatoes until they are soft and mushy, around 6 to 7 minutes. Remove the kadai from heat.
- Let everything cool down a bit and then transfer to a blender along with the roasted chana dal. Grind it to a smooth paste. I also added ¼ teaspoon Kashmiri red chili powder while grinding (for color) but that’s optional. Transfer chutney to a bowl.
- To make the tadka/tempering, heat 1 teaspoon oil in a small pan on medium heat. Once the oil is hot, add ¼ teaspoon mustard seeds and let them pop. Then add pinch hing (see note 1) and 5-6 curry leaves. Sauté for a minute until the curry leaves turn little crisp.
- Transfer the tempering to the tomato chutney and mix. Enjoy tomato chutney with dosa/idlis or even parathas.
Notes
- To make this chutney gluten free, make sure to use gluten free hing or you can skip it.
- You can also add more flavors to this chutney- like you can add ginger or even roasted peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your feedback is valuable!Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.
Easy method for preparing the perfect tomato chutney. 👌🏻 Thanks for sharing 👍🏻
Thanks for trying Sharon!
HELLO MANALI I WANT TO MAKE THIS MOUTH WATERING CHETNEY PLEASE LET ME KNOW HOW TO PRESERVE THIS? AS I AM PLANNING TO MAKE A BIG BATCH – THANK YOU I LOVE COMING TO YOUR SITE & LEARNING & TRYING OUT NEW RECIPES – THANKS
Hi CJ, sorry I don’t have much experience in canning and preserving. This lasts in the fridge for 2-3 weeks just fine.
This recipe is amazing ! It was so simple to make and such fantastic results… absolutely loved the taste.
Thanks Anju!
This recipe is fantastic. I have started making it in big batches and freezing (which works well).
In addition to south Indian it is great w grill cheese too.
Thanks Manali!
Hey Manali!
I wouldn’t comment on the recipe exactly but just wanted to admire the way you approach cooking. So far I’ve tried multiple recipes from you, ALL AMAZING. And today while making this chutney(when the tomatoes are still cooking, by the way) I thought of writing to you to just let you know how well you use all the basic ingredients to bring out the best of flavours. I think that the beauty of cooking with Manali.
Thank you very much for your kinds words 🙂 Really appreciate it!
This was excellent! Would store bought dalia (roasted chana dal) work instead of frying the chana dal?
you can use it
In this recipe u dint mention about adding astofedia and salt
hmm I see both.
Point no. 3 in recipe card: Then add in the tomatoes and salt and stir.
Point no. 8 in recipe card: Then add the hing and curry leaves. (hing is asafoetida)
I have made this for the second time and I agree it is much better eaten cold.
I leave out the daal bit and I have to use dry curry leaves. But it is still excellent.
The local dosa place, Saravana Bhavan here in London charges a ridiculous amount for a tiny portion.
If I were to use dry roasted peanuts, would I add this at the blending stage?
yes u can add peanuts while blending. or use raw peanuts and roast them along with chana dal and then blend
I tried today 26th Dec.2021. It has come out very tasty. My family enjoyed with Idli. Easy to make.
Thanks for your receipe.
Sadguna Reddy 🙏
welcome! glad to know!
The best tomato chutney I have tried so far!! It came out perfect with right amount of tanginess and spice levels. Colorful and flavorful. My family loved it. Thank you for the recipe.
glad to know!
I have made thrice by now…. it’s taken me quite some hits and misses to finally use your easy peasie recipe as ‘the one’.
Thank you very much for sharing.
https://www.instagram.com/p/CNMLrfun-jx/?igshid=8alrxmjxtidh
glad!
This is the second time to make your tomato chutney. This time I added 1/4 teaspoon of hot paprika from Spain to add a different heat. I don’t think it added the color for this amount like your suggestion of Kashmiri chili though. I have to make tadka tomorrow when I buy fresh curry leave.
I followed your recipe because it sounds similar to the one my Indian friend made in Chennai. Yes, it is very close to hers. Thank you for the recipe.
I have just discovered your chutney recipes. They are good. Thank you for sharing. Wonder if you have a recipe for methi fish. Love the dish.
Thanks Wannie, I do have methi paneer recipe https://www.cookwithmanali.com/methi-malai-paneer/ . Maybe use the base and add fish in place. I am a vegetarian so I don’t have any chicken or fish recipes on the blog.
Great recipe thanks
Can you add water to this tomato chutney which was awesome btw?
you can!
Hey that way very easy and a relishing taste especially when served cold…my addons for the dosa.
Thank you very much ?
I was looking for perfect tinto chutney recipe and I think I have found it. Your recipes are always so good☺️
I have been looking for a good tomato chutney recipe because NONE of the Indian restaurants in Silicon Valley seem to have it anymore. This chutney is almost perfect. It has a wonderful tanginess and the spices are lovely but, it think I will add green chili next time because it just was not spicy enough for me.
Good texture and easy recipe. I will try it for sure.
Manali, this looks amazing! Onion and tomato is the perfect combo. Just let me know how to preserve it for longer shelf life. Should I fill it while hot?? ….to store at ambient? Can I pouch it?
Thank you Kelly, hope you give it a try!
I know! thank you Taruna!
Mine too! 🙂
Thank you Thalia!
Yes I do live in Seattle! 🙂 Aww I wish you were now, we could have met! I love seattle too! 🙂 I recommend the dry red chilies that we get at the Indian grocery store!
Thank you for the pin Kristi!
Thank you Sarah!
This looks perfect for dipping naan into! Yum!
It would be definitely good with naan!
I love coming to your blog… I learn so much about Indian food!! Beautiful photos. Pinned!
Thank you Oriana…and it means so much to get photo compliments from you!
lovely dish M! Beautiful color. Before long I am going to see dosa, vada and idly recipes here. Just xan’t wait.
haha thanks CV…i can’t wait to put it up on my blog too!
I bet it would! 😉
Thanksfor dropping by Gingi!
Thank you Jen, hope you give it a try!
It definitely will be Dannii!
Thank you Ceara..I think you will like it..give it a try 🙂
Wow, that chutney looks amazing !Can’t wait to try it!
Thank you!
South Indian food is great! There aren’t too many places that serve it, so I definitely know what you mean.
I know…we don’t even have sarvana bhavan here [the famous south Indian chain of restaurants ]… so yeah I gotta learn it myself!
The flavors of this sound amazing!
Thank you!