Simple Indian Tomato Chutney
A tangy, mildly spicy tomato chutney made with fresh tomatoes and basic spices. Great as a healthy accompaniment for dosas, idlis, chapatis or rice.
Ingredients
Equipment
Method
- Heat 1 tbsp oil in a pan on medium heat. Add urad dal and sauté till it turns light golden brown.
- Add broken dried red chillies and chopped ginger. Stir for a few seconds until the chillies darken slightly but don’t burn.
- Add chopped tomatoes and salt. Cook on low to medium heat, stirring occasionally, until the tomatoes soften and release their juices (about 8–10 minutes).
- Once tomatoes are soft, turn off the heat and let the mixture cool for a few minutes.
- Transfer the tomato mixture to a blender or mixer. Blend to a smooth or slightly coarse paste — add a tablespoon of water if needed to reach desired consistency.
- Heat ½ tbsp oil in the same pan for tempering. Add mustard seeds and let them crackle. Then add curry leaves if using, sauté for a few seconds.
- Pour the blended tomato paste into the pan. Mix well and cook for another 2–3 minutes on low heat. Adjust salt if needed.
- Turn off heat. Let the chutney cool slightly. Serve warm or at room temperature with idli, dosa, chapati or rice.
Notes
Use fully ripe tomatoes for best taste. If chutney tastes too tangy, a small pinch of jaggery or sugar can balance the flavor. Store leftover chutney in an airtight container in fridge and use within 1–2 days.