Tomato Chutney is a flavorful and easy-to-make Indian dip that's perfect for enhancing both breakfast and dinner dishes. It's made with basic ingredients such as onions, tomatoes, Indian spices, and herbs, which together create a vibrant burst of flavor. This chutney pairs beautifully with South Indian favorites like rava dosa, idli, upma, uttapam, and Pongal.
What You’ll Find On This Page
Not only is this chutney delicious, but it's also quick to prepare, taking less than 20 minutes. It enjoys popularity across South Indian states such as Tamil Nadu, Andhra, Kerala, Karnataka, and Telangana. It's ideal for beginners and can be easily made at home, ensuring a smooth and hassle-free cooking experience.
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How to Make Tomato Chutney at Home?
Let's make this delicious Tomato Chutney! It's really simple and straightforward. First, we'll cook the tomatoes and onions along with other spices. Then, we'll blend everything together and add a tempering for the perfect finish. I've included images and a video to make your cooking experience even easier. Let's get stared!
Discover More Dips and Indian Curries:
- Sambar
- Mango Chutney
- Raita
- Samosa Dipping Sauce
- Egg Curry
- Paneer Tikka Masala
- Kadala Curry
- Fish Curry
- Chicken Curry
- Chicken Korma
Tomato Chutney
Ingredients
For Tomato Chutney
- 5 Tomato, chopped, ripe tomato
- ¼ cup Oil, adjust to your taste
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 2 Onion, sliced
- 8 Dry Red Chili
- 1 tsp Mustard Seeds
For Tempering
- ¼ Oil, adjust to your preference
- 1 sprig Curry Leaves
- Salt, to taste
Instructions
Making Tomato Chutney
- Start by heating oil in a medium-sized pan over medium heat. Add chana dal and urad dal. Wait until they start sizzling and turn golden brown, which adds a nice nutty flavor to the chutney.
- Next, add the sliced onions and dry red chilies to the pan. Sauté the mixture until the onions are soft and translucent to form the flavor base of your chutney.
- Add the chopped tomatoes to the pan. Sauté and continue to cook them until they break down and become mushy and well-integrated.
- Allow the cooked mixture to cool down completely to room temperature. This prevents heat from building up in the blender, which can cause splattering. Once cooled, blend the mixture into a smooth paste, achieving the perfect consistency for your chutney.
Tempering the Chutney
- Add oil to the pan and heat over medium. Then, add mustard seeds and curry leaves for tempering. Sauté briefly until the mustard seeds begin to pop, releasing their aroma.
- Pour the blended chutney back into the pan. Season with salt to taste, and stir well to combine all the flavors. If you prefer, you can adjust the consistency of the sauce in this step. Add a bit of water to thin it out, or simmer for a bit longer to achieve a thicker consistency.
- Your Onion Tomato Chutney is now ready to be served. Enjoy it with your favorite dishes for added flavor!
Serving
- Enjoy this delicious Onion Tomato Chutney with a variety of dishes such as dosa, idli, uttapam, appam, upma, or even alongside a comforting bowl of rice. For more pairing ideas, be sure to check out our Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
- Use Ripe Tomatoes: For the best flavor, use ripe, juicy tomatoes. They provide a natural sweetness and rich color to the chutney, enhancing its overall taste and texture.
- Achieve Perfect Consistency: To get the best flavor and texture, cook the onions and tomatoes on medium heat until they're just soft—avoid browning or burning, as this can give a bitter taste to your chutney.
- Blend Safely: After cooking, allow the mixture to cool completely before transferring it to a blender. This prevents the buildup of steam, which could potentially cause the blender lid to pop off.
- Stirring Frequently: Keep stirring the chutney as it cooks to prevent it from sticking to the bottom of the pan and to ensure even cooking.
- Control the Spice Level: Adjust the heat by varying the type and amount of chili peppers used. For a milder chutney, remove the seeds from the chilies before adding them to the cook, or use less intense varieties.
- Enhance with Tempering: Adding a tempering of mustard seeds and curry leaves to the chutney after blending can significantly boost its flavor. Be sure to give it a try!
- Adjust the Tang with Tamarind: For a distinct tangy flavor, blend in some tamarind pulp with the tomatoes and onions. Start with a small amount and adjust according to your taste preferences to balance the tanginess with the other flavors.
- Infuse with Garlic for Depth: Sautéing garlic cloves with the onions before adding tomatoes can deepen the flavor profile of your chutney, adding a rich garlicky undertone that complements the tangy tomato base.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more? Explore our collection of Indian vegetarian breakfasts and curry recipes. Experience the rich, authentic flavors of India with dishes ranging from hearty vegetarian options to savory chicken and lamb.
Serving Suggestions
Tomato Chutney is a versatile staple in South Indian cuisine, pairing well with a variety of meals from breakfast to dinner. Here are a few ways to enjoy it:
- Breakfasts: Serve it alongside South Indian breakfast items like appam, rava idli, dosa, pongal, and rava or semiya upma for a flavor-packed start to your day.
- Rice Companion: Stir it into plain rice or serve it alongside pulaos like pudina or matar to add an extra kick of flavor.
- Snacks: Perfect as a dip for savory snacks such as samosas, gobi 65, medu vada or pakoras.
Serving Suggestions
To keep your Tomato Chutney fresh, store it in an airtight container in the refrigerator, where it will last for up to two days. It may thicken a bit in the fridge, so be sure to stir it well before using again.
You can reheat the chutney on the stovetop or in the microwave. Always check for any signs of mold or unusual odors before use, especially if it has been stored for a while.
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