South Indian Tomato Chutney for Dosa
There is a lot of difference between regular homemade tomato chutney and this South Indian tomato chutney. And because of this difference and uniqueness, it is served with other Indian dishes like idli, dosa, vada, utthapan. So don’t think that this South Indian tomato chutney recipe is very difficult. Believe me, it is very easy to make, and I have made it many times and am sharing my experience with you so that you can also make it easily like me.
South Indian Tomato Chutney Recipe
A vibrant, sweet-sour and tangy South Indian tomato chutney, infused with mustard seeds and curry leaves, is what I made today. Perfectly balanced with the mild aroma of garlic and roasted lentils, this instant chutney is simply amazing with crunchy dosa, idli and uttapam. This is one of my favorite chutney recipes.
Ingredients
For Sautéing & Blending:
- Vegetable Oil: 1 tbsp
- Chana Dal (Bengal Gram): 1 tbsp
- Urad Dal (Split Husked Black Gram): 1 tbsp
- Dry Red Chillies: 3-4 (adjust to taste preference)
- Garlic Cloves: 3-4, roughly chopped
- Onion: 1 medium, chopped
- Ripe Tomatoes: 3 large, chopped
- Tamarind: Small marble-sized piece
- Salt: To taste
For Tempering (Tadka):
- Oil: 1 tsp
- Mustard Seeds: ½ tsp
- Urad Dal: ½ tsp
- Curry Leaves: 8-10 leaves
- Asafoetida (Hing): A tiny pinch
Instructions
- Fry the lentils and spices: Heat 1 tbsp oil in a pan on medium heat. Add the chickpeas, 1 tbsp bily dal and dried red chillies. Fry until the lentils are light golden brown and fragrant.
- Fry the onions and garlic: Add the garlic cloves and chopped onion. Cook until the onion is translucent (2-3 minutes).
- Cook the tomatoes: Add the chopped tomatoes, tamarind and salt. Cook on medium heat until the tomatoes are completely soft, mushy and release their juices (6-8 minutes). Turn off the heat and let the mixture cool to room temperature.
- Blend: Pour the cooled tomato-onion mixture into a blender jar. Make a smooth paste without adding water (you can add a little water if needed). Pour into a serving bowl.
- Fry (tadka): Heat 1 tsp oil in a small pan. Add mustard seeds and let it boil. Add half a teaspoon of bee dal, curry leaves and a pinch of asafoetida. Fry for a few seconds, until the curry leaves become crispy.
- Final step: Before serving, pour the hot broth directly over the blended chutney and mix gently.
Notes
Serve fresh alongside hot, crispy dosas, fluffy idlis, or vada. Store leftover chutney in an airtight container in the refrigerator for up to 3 days.
