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Easy Tomato Chutney Recipe for Dosa Idli
This South Indian tomato chutney for dosa and Idli is a spicy, tangy, and flavorful condiment made with fresh tomatoes, spices, and herbs. It's easy to make, vegan, and gluten-free! Serve it as a dip with Idli, dosa, vada, uttapam, pakoras, sandwiches, or paratha.
Equipment
- Stainless steel pan (8-inch) Non-stick pan can be used too
Ingredients
- 1 tablespoon oil
- 1 tablespoon chana dal
- ½ tablespoon urad dal
- 1 teaspoon cumin seeds
- 3 dried red chilies
- 4 tomatoes 400 grams
- 4 large garlic cloves 22 grams
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt adjust to taste
- 1 teaspoon sugar or jaggery optional
For tadka (tempering)
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1 dried red chili
- ⅛ teaspoon asafoetida hing
- 10-12 curry leaves
Instructions
- Heat oil in a pan on medium heat. Once the oil is hot, add chana dana and urad dal. Saute them on medium heat till golden brown.
- Next, add the red chilies and cumin seeds and saute till the seeds sizzle. Do not burn them.
- Stir in the garlic and chopped tomatoes. Cook till the tomatoes are soft and reduce in size. Deglaze with water if needed.
- Now add the spices, turmeric powder, Kashmiri red chili powder, sugar (or jaggery), and salt. Mix well and cook for another 2-3 minutes. Turn off the heat and allow to cool completely.
- Transfer to a blender and blend into a smooth paste, add water only if and as needed (1-2 tablespoons). Transfer to a serving bowl.
For tempering (tadka)
- Heat oil in a small wok/kadhai or pan. Add the mustard seeds and Urad dal.
- Once the mustard seeds start spluttering, add the asafoetida, curry leaves, and dry red chili (optional). Mix well and fry till curry leaves are crisp. Turn off the heat.
- Pour the tempering over the tomato chutney. Mix to combine. Tasty tomato chutney is ready!
- Serve with dosa, idli, vada, and uttapam or as a dipping sauce for Indian snacks such as pakoras, samosas, parathas, and bhajis.
Video
Notes
Use red ripe tomatoes for the best results. They should be firm but not overripe.
Balance sweet and sour flavors to your taste preference. If you prefer the chutney more tangy add tamarind pulp or lemon juice to it. I have not used it in the recipe since my tomatoes were sour enough. Similarly, adjust the sugar (jaggery) to balance the flavors
Customize the spiciness to your taste by adjusting the quantity of red chilies and chili powder.
I recommend adding Kashmiri red chili powder along with dried chilies for a bright red chutney color.
You can make the chutney smooth or leave it slightly chunky. If you prefer a smoother texture, blend the chutney well.
Variations - you can add onion and ginger to this recipe to make it onion tomato chutney.
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 401mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1069IU | Vitamin C: 78mg | Calcium: 34mg | Iron: 1mg
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