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bowl of tomato chutney with curry leaves and mustard seeds thrown in the background
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5 from 5 votes

Simple Tomato Chutney (for Idli & Dosa)

South Indian style Tomato Chutney is the perfect accompaniment to idli, dosa & vadas! It's easy to make with basic kitchen ingredients! Vegan
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 5
Author: Manali Singh

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

  1. To make this chutney gluten free, make sure to use gluten free hing or you can skip it.
  2. You can also add more flavors to this chutney- like you can add ginger or even roasted peanuts. 
     

Nutrition

Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 238mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 36.1mg | Calcium: 19mg | Iron: 0.3mg