Garden Tomato Chutney

Tomato Chutney Recipe

Cuisine Course Servings
South Indian Sides 2-3
Prep Time Cook Time Total Time
10 mins 10 mins 20 mins
Ingredients
CHUTNEY
1 cup chopped tomatoes (150g)
½ onion finely chopped (75g)
½ inch ginger chopped
2 to 3 dry red chillies – broken and deseeded
1 teaspoon urad dal (split and husked black gram)
4 to 5 black pepper
2 to 3 cloves
1 pinch asafoetida (hing) – optional
2 tablespoon water for grinding
½ tablespoon oil
salt to taste
TEMPERING
½ tablespoon oil
1 dry red chilli – halved and deseeded
7 to 8 curry leaves
½ teaspoon mustard seeds
2 to 3 fenugreek seeds (methi seeds)
1 pinch asafoetida (hing)
METHOD
  1. Heat oil in a saucepan and add urad dal. Sauté on low flame till the urad dal just starts to brown.
  2. Add dry red chilies, cloves, black pepper and ginger. Sauté till chilies change color.
  3. Add chopped onions and sauté till translucent and yellow.
  4. Add tomatoes, a pinch of asafoetida and salt to taste.
  5. Continue to sauté for 5-6 minutes till the tomatoes soften and begin to break down. Remove from stove.
  6. Allow the tomato mixture to cool and then grind/blend with a couple of tablespoons of water till smooth (or you can leave it as chunky as you like).

To season/temper Tomato Chutney

  1. Heat 1 tbsp oil. Add mustard seeds and wait till they splutter.
  2. Add curry leaves, fenugreek seeds, asafoetida and the chili. Sauté till the curry leaves turn crisp.
  3. Now add the ground tomato paste and stir well. Sauté for 3 to 4 minutes on a low flame.
  4. Check taste and add more salt if required.

Tomato chutney is a great accompaniment to idli, dosa, uttapam or vadai. You can even eat it with bread and butter, or layer it into a grilled cheese sandwich for an extra kick of summery flavour.

This recipe is adapted from Dassana Amit’s Veg Recipes of India