Tomato Chutney Recipe | Easy Chutney Varieties for Idli/Dosa

Tomato chutney is one of the easiest options for Idli and Dosa varieties and also is a nice change from regular Coconut Chutney. I have posted earlier a version of Tomato-Onion chutney and I am posting a simple and easy version of Tomato chutney today. It is very tangy and tastes delicious with Idli and Dosa or other Breakfast varieties.

Check out other chutney varieties for Breakfast items:

• Coconut Chutney
• Green Capsicum Chutney
• Hotel Style Coconut Chutney
• Mint-Coriander flavored Coconut Chutney
• Onion Chutney
• Magaya Perugu Pacchadi 
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Peanut Chutney
• Red Coconut Chutney
• Tomato-Onion Chutney

Tomato Chutney for Idli/Dosa Varieties:

Serves 2-3

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South Indian | Category: Chutney for Breakfast - Accompaniments

Ingredients:

3-4 Tomatoes, roughly chopped
2-3 Garlic pods

4-5 Green chillies

1 tsp Cumin seeds

1/2 tsp Tamarind Pulp
1 tsp Sugar/Jaggery

Salt to taste

1 tbsp. Oil

to temper:

1 tbsp. Oil/Ghee

1/2 tsp Mustard seed
1 tsp Urad dal

a sprig of Curry leaves
a pinch of Asafoetida

Method:

• Heat 1/2 tsp oil and add cumin seeds, green chillies and garlic pods and fry the chillies wilt. Remove it and keep aside.
• Heat remaining oil in the same pan and add chopped tomatoes and fry them until they turn pulpy. This might take some 4-5 mins. Add soft tamarind at the end and mix well, if you are using tamarind pulp add it while grinding. Cool it a bit.
• Grind roasted garlic, green chillies and cumin seeds with salt to a coarse paste.
• Add cooked mushy tomatoes, sugar(jaggery) and tamarind pulp and grind it to a smooth or chunky chutney according to your preference. Add little water if required while grinding. Remove the chutney to a bowl.
• In the same pan heat 1 tbsp. ghee/oil and crackle mustard seeds and add urad dal, curry leaves and asafoetida and fry for some time and add this tempering to the chutney and mix well.

Serve it with Idli and Dosa varieties.

Notes:

1. You can add 1 roughly chopped onion and fry along with tomatoes and grind together to make tomato-onion chutney.
2. You can grind this chutney smooth or slightly chunky according to your preference.
3. You can even add 1/2 cup- 3/4 cup of coriander leaves when you are frying tomatoes, it adds a nice flavour to the chutney.
4. In case if you do not like smooth chutney you can also roast 2 tsp urad dal along with cumin seeds and grind it first before adding tomatoes, this adds some body to the chutney and also makes the texture different.
5. As the tomatoes add sourness it is important to add some sugar or jaggery to balance the taste. If you like it sour you can avoid adding sugar.
6. Green chillies can be replaced with red chillies in the recipe.

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