Tomato Chutney

Dosa and idlis have become an integral part of our lives, as they are easy to make for breakfast. So, naturally, we have plenty of chutney variations too!

I make some chutneys more often than others, and this simple, tangy Tomato Chutney has been one of my all-time favourites since childhood.

I especially enjoy it with hot, crispy dosas! ❤️

Ingredients

• Onion – 3 medium, chopped
• Tomato – 3 medium, chopped
• Chilli powder – 1 tsp
• Jeera (cumin) – 1 tsp
• Tamarind – to taste
• Mustard seeds – ½ tsp
• Curry leaves – a few
• Dried red chilli – 1–2
• Salt – to taste
• Oil – as required

Cooking Method

1. Heat oil in a pan and sauté the onions until soft.

2. Add the chopped tomatoes and jeera. Fry well and cook until the tomatoes become soft.

3. Add the chilli powder, tamarind and salt. Fry for another 2 minutes.

4. Remove from the stove and allow the mixture to cool completely.

5. Grind the mixture to a smooth paste.

6. For the tempering, heat a little oil in a pan. Add mustard seeds, curry leaves and dried red chilli.

7. Once the mustard splutters and the curry leaves turn crisp, add the ground chutney.

8. Fry until the chutney develops a beautiful orange-red colour and the oil begins to separate slightly.

Tip

If you add a little more oil and fry the chutney for longer, it develops a deeper colour and richer flavour.

This chutney goes especially well with dosa and idli.

Serves: 4–5
Cooking time: 20 minutes