Tomato Chutney Recipe with TIPS | How To Make Tomato Chutney
Tomato chutney recipe is one of the Indian Chutney recipes served as a side dish with many varieties of snacks and rice dishes. It tastes great when accompanied with idli, dosa, Pesarattu etc.
Due to its hot, spicy and tangling nature, children like to eat like a sandwich stuffing ingredient to their bread or burgers.
Tomato chutney tastes great even without temper but adding temper will reduce spiciness and adds aroma.
To add nutty flavour we have added urad dal and chana dal. To add an extra punch of flavour we can even make temper using ghee.
Tomato Chutney can be made by both raw and ripe tomatoes. If we use ripe tomatoes then this recipe comes out reddish but if we use raw then it comes out greenish.
I have seen people adding fresh coconut while blending to enhance flavor but this variation must be used on the same day.
TIPS to make Perfect Tomato Chutney:
- We can make this recipe with both rip and raw tomatoes. Both have their unique flavor.
- Cutting tomatoes into small pieces gets cooked fast.
- Adding moong dal and chana dal will give you nutty flavor.
- Although we add chana dal and moong dal while tempering, adding them along with tomatoes will give extra flavor.
- We can add sesame seeds or ground nuts while making this recipe.
- Based on the spiciness adjust green chillies and dry red chillies.
- I agree we can make this recipe in more ways by adding few ingredients extra but this version is pure Andhra Style.
You may also like to check sun dried tomato pickle, tomato pickle and tomato rasam recipes.
Tomato Chutney Recipe, How To Make Tomato Chutney Recipe
Ingredients
- Tomatoes – ½ bowl
- Oil – 3 tbsp.
- Chana dal – 3 tbsp.
- Moong dal – 1 ½ tbsp.
- Green chillies – 9 No. small size
- Curry leaves – 2 tbsp.
- Coriander leaves – fist full
- Garlic cloves – 11 No.
- Ginger – 3 No. 1-inch pieces
- Cumin seeds/ jeera – 1 tbsp.
- Salt – ¾ tbsp.
- Oil – 3 tbsp.
- Mustard seeds – ½ tbsp.
- Dry red chillies – 2 No.
- Asafetida – a pinch
Instructions
- In a pan heat oil, put a small quantity of moong dal and chana dal (we add them even while tempering to give nutty flavor).
- Add green chillies and curry leaves. Saute for a while.
- Slice tomatoes into fine slices so that they can be cooked easily.
- Add them to the above spices and cook with lid covered till they become soft.
- Usually, cooking time depends on the variant of tomatoes we use. Ripe gets cooked fast whereas raw takes time to cook.
- Although we use raw version cooking for 5 minutes and then blending them makes it taste good but one can feel its unique flavor.
- Coming to our version, we cooked for 5 minutes and then added coriander leaves, ginger, garlic, cumin seeds and salt.
- Mix all ingredients and transfer this mix to a mixer grinder and make a soft paste.
- If you are using ripe tomatoes then we get liquid. If the paste becomes thick then add little water to make its consistency light.
- Again heat oil in a pan and add few grains of mustard seeds, moong dal and chana dal.
- Based on the spiciness you need, adjust adding dry red chillies, a pinch of asafetida and curry leaves.
- Mix well and pour over Tomato Chutney.
Recipe Video
How to make Tomato Chutney Recipe:
1. Heat oil in a pan and add 2 tbsp. chana dal, 1 tbsp. moong dal and green chillies. Saute for a second.
2. Add 1 tbsp. curry leaves and finely sliced tomatoes, mix well and cook for 5 minutes with lid covered.
3. Put coriander leaves, garlic cloves, ginger and cumin seeds.
4. Add salt and mix well. Put this mix in a mixer grinder.
5. Make a soft paste, if needed add little water.
Making Temper:
6. In a pan, heat oil add mustard seeds, ½ tbsp. chana dal and ½ tbsp. moong dal.
7. Add dry red chillies, 1 tbsp. curry leaves, a pinch of asafetida and mix well.
8. Pour temper ingredients while they are hot in tomato chutney recipe and serve hot with idli, dosa, or any breakfast recipes.
