Tangy Tomato Chutney

Tangy Tomato Chutney is basically a spicy red chutney or dip prepared from ripe tomatoes. ideal for south indian breakfast like idli and dosa, but also can be served with roti and paratha.


• 2 large ripped tomatoes, chopped
• 2 cloves garlic
• 1 tsp urad dal
• 2 tbsp oil
• 1 tsp chana dal
• ¼ tsp methi seeds / fenugreek seeds
• 3 kashmiri dried red chilli
• ¼ tsp turmeric powder / haldi
• ½ tsp sugar
• salt to taste

for tempering:

• 2 tsp oil
• ½ tsp mustard seeds / rai
• ½ tsp urad dal
• pinch of hing /asafoetida
• few curry leaves

Instructions ( 1 cup =255 ml)

1. firstly, in a large kadai heat oil.
2. furthermore add urad dal, chana dal, methi and red chilli. adding few seeds of methi gives a nice taste to chutney.
3. saute them on medium flame till dal turns golden brown.
4. further, add garlic.
5. also add chopped tomatoes and continue to saute.
6. saute till the water evaporates completely and tomato reduces in size.
7. now add turmeric powder, sugar and salt.
8. allow the mixture to cool completely and then transfer to a small blender.
9. further, blend to a smooth paste without adding any water.
10. also prepare the tempering. heat oil in a small kadai.
11. further, once the oil is hot, add mustard seeds, urad dal, hing and curry leaves.
12. allow the tempering to splutter.
13. later, pour the tempering over tomato chutney.
14. finally, serve with rice, idli or dosa.

Recipe Credits: Hebbar's kitchen

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