Tomato Chutney Recipe For Idli & Dosa
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3
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Calories
90 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Tomato Chutney Recipe For Idli & Dosa
Description
The Tomato Chutney Recipe For Idli & Dosa centers on ripe tomatoes that are sautéed with urad dal, dried red chilies, black peppercorns, ginger, asafoetida, and salt until softened. These ingredients are then blended with water into a fine consistency. A tempering of mustard seeds, curry leaves, fenugreek seeds, a dry red chili, and asafoetida is quickly fried in oil and added to the chutney to enhance its aromas and flavors.
The chutney has a smooth texture and a savory, mildly spicy taste. The inclusion of urad dal and spices in both the cooking and tempering stages builds a complex flavor profile typical for South Indian chutneys, balancing the natural acidity of the tomatoes.
Serving with idli and dosa provides a bright, spicy contrast to the mild fermented rice cakes and crepes. The chutney also pairs well with other South Indian snacks and meals.
For best results, use fully ripe tomatoes and adjust the quantity of dried chilies to control the heat level. Cooking the tomatoes well softens their raw flavor. Optional cloves can be omitted if undesired or allergy is a concern. This recipe can be scaled up for larger servings and allows substitutions of neutral or sesame oil for tempering.
Ingredients
To Cook and Blend
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon urad dal (split and husked black gram)
- 2 to 3 dried red chilies broken and deseeded, I have used less hot variety of red chillies. Check point no 4 in notes
- 1 to 2 cloves - optional
- 4 to 5 black peppercorns
- 1 inch ginger - peeled and chopped
- 1.5 cups tomato chopped, 225 to 250 grams or 2 large tomatoes
- 1 pinch asafoetida (hing) - optional
- salt as required
- 2 tablespoons water - for blending or grinding, add 1 or 2 tablespoon more if needed
To Temper
- ½ tablespoon neutral cooking oil sesame oil or sunflower oil or any neutral flavored oil, generic cooking oil
- ½ teaspoon mustard seeds
- 7 to 8 curry leaves
- 2 to 3 fenugreek seeds (methi seeds)
- 1 pinch asafoetida (hing)
- 1 dry red chili - halved and deseeded
Instructions
Cooking and blending tomatoes
- In a frying pan or sauté pan, heat 1 tablespoon oil and add urad dal. On a low heat, fry the urad lentils till they start turning maroonish.
- Once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black peppercorns and chopped ginger. Stir for some seconds, till the red chilies change their color.
- Then add chopped tomatoes and asafoetida. Add salt.
- Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low to medium-low heat.
- If the tomatoes start sticking to the pan, add a splash of water and continue to sauté.
- After the tomatoes have softened, turn off the heat and set aside the chutney mixture to cool.
- Once the tomato chutney ingredients cool, add them to a chutney grinder or small blender.
- Add 2 tablespoons of water or as needed. Blend or grind to a smooth and fine consistency.
Tempering Tomato Chutney
- In the same pan or different pan, heat ½ tablespoon of oil.
- Add the mustard seeds and crackle them.
- Then add curry leaves, fenugreek seeds, asafoetida and one broken red chili. Sauté till the curry leaves become crisp. Ensure that the spices and herbs do not burn.
- Then add the blended and ground tomato paste. Stir to mix and combine.
- Sauté for 3 to 4 minutes on a low heat. At this point you can add in a few tablespoons of hot water if the chutney looks thick to you.
- Check the taste and add more salt if required.
- Stir to mix. The chutney is done and ready to be served.
- This Tomato Chutney pairs extremely well with idli, dosa, uttapam or vada varieties. You can even serve this Thakkali chutney with pakodas.
- The remaining chutney can be stored in the fridge for 1 to 2 days.
Notes
- Use ripe, fresh tomatoes for best flavor; they can be tart or sweet-tart but should not be unripe.
- Adjust dried red chili quantity depending on desired spice level, using fewer if the variety is hot.
- Cooking tomatoes thoroughly removes raw flavors; add a pinch of sugar if chutney is too tart.
- Cloves are optional and may be omitted for allergy or preference.
- Both neutral and sesame oils are suitable for cooking and tempering.
- The recipe can be scaled to make larger quantities as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 393mg | 16% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 741IU | 15% |
| Vitamin B1 (Thiamine) | 0.03mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 27mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 56mg | 62% |
| Vitamin E | 3mg | |
| Vitamin K | 6µg | |
| Calcium | 26mg | 3% |
| Vitamin B9 (Folate) | 285µg | |
| Iron | 1mg | 6% |
| Magnesium | 13mg | 3% |
| Phosphorus | 24mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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