Tomato Chutney recipe | tangy tomato chutney for idli and dosa | how to make tomato chutney
Author: Hebbar’s Kitchen
Recipe type: chutney
Cuisine: south indian
Serves: 4 Servings
2 large ripped tomatoes, chopped
2 cloves garlic
1 tsp urad dal
2 tbsp oil
1 tsp chana dal
¼ tsp methi seeds / fenugreek seeds
3 kashmiri dried red chilli
¼ tsp turmeric powder / haldi
½ tsp sugar
salt to taste
2 tsp oil
½ tsp mustard seeds / rai
½ tsp urad dal
pinch of hing /asafoetida
few curry leaves
Instructions ( 1 cup =255 ml)
firstly, in a large kadai heat oil.
furthermore add urad dal, chana dal, methi and red chilli. adding few seeds of methi gives a nice taste to chutney.
saute them on medium flame till dal turns golden brown.
further, add garlic.
also add chopped tomatoes and continue to saute.
saute till the water evaporates completely and tomato reduces in size.
now add turmeric powder, sugar and salt.
allow the mixture to cool completely and then transfer to a small blender.
further, blend to a smooth paste without adding any water.
also prepare the tempering. heat oil in a small kadai.
further, once the oil is hot, add mustard seeds, urad dal, hing and curry leaves.
allow the tempering to splutter.
later, pour the tempering over tomato chutney.
finally, serve with rice, idli or dosa.