This is the recipe for South Indian Tomato Chutney, which goes well with South Indian dishes like Dosa , Idli , Uttapam , Punugulu etc. This is a tangy chutney that complements the Coconut Chutney , which also goes well with South Indian food. Preparation is really simple and it can be made in 20 minutes flat.
|Preparation time||20 minutes|
|Tomatoes||1 cup chopped|
|Onions||1/3 cup chopped|
|Ginger||1 tbsp chopped|
|Whole dried red chillies||3 – 4|
|Kari leaves||10 – 15|
|Mustard (sarson) seeds||1 tbsp|
|Dhuli urad dal||1 tsp|
|Chana (gram) dal||1 tsp|
|Vegetable Oil||2 tsp|
- Wash all the vegetables and leaves. Chop the tomatoes and ginger roughly. Peel and chop the onion roughly. Keep aside.
- Heat 1 tsp oil in a pan and add half the mustard seeds. Cover it because the seeds are going to pop out.
- Add urad dal, chana dal and dry chillies and saute for a couple of minutes till the dals brown a bit.
- Now add onion and ginger and saute on medium heat till the onions brown a bit. Keep stirring every once in a while. If you don’t want to use onion, you can skip it but then in the end, add half a tsp of sugar in the chutney to cut the tanginess of the tomatoes.
- Once onions are cooked, add tomatoes, kari leaves and salt. Save a few leaves for tempering. Cover it and cook on medium heat till tomatoes are soft and mushy.
- Turn off the heat and let it cool a bit. Once it’s cold enough, grind it in a mixer.
- Prepare the tempering. In a small pan, heat the remaining oil and then add the remaining mustard seeds. Cover the pan as mustard seeds are going to pop out. Now add the remaining kari leaves and turn off the heat. saute the leaves for a few seconds and pour over the chutney.
- Tomato Chutney is ready to be enjoyed with Dosa or Idli.