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South Indian style Tomato Chutney is the perfect accompaniment to idli, dosa & vadas! It’s easy to make with basic kitchen ingredients! Vegan
Prep: 5min
Total: 25min
Yield: 5
Servings: 1 serving
Nutrition Facts : calories 47 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, Sodium 238 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 1/2 tablespoon oil (use oil of choice)
- 1.5 teaspoon chana dal
- 3-4 large garlic cloves
- 1 small onion (chopped, 100 grams, I used white onion)
- 2-3 dried red chilies (adjust to taste)
- 2 large tomatoes (chopped, 350 grams)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon kashmiri red chili powder (optional, for bright color)
- 1 teaspoon oil (use oil of choice)
- 1/4 teaspoon mustard seeds
- pinch hing (also known as asafoetida)
- 6-7 curry leaves
Instruction:
- Heat 1/2 tablespoon of oil in a kadai/pan on medium heat. Once the oil is hot, add the chana dal and cook for around 2-3 minutes or until the dal is golden in color. Remove the dal from pan and set aside.
- To the same pan now add garlic, onion and dried red chilies. Increase the amount of red chilies as per your taste.
- Cook for around 3 minutes until the onions are soft. Then add in the tomatoes and salt and stir.
- Cook the tomatoes until they are soft and mushy, around 6-7 minutes.
- Let it cool down a bit and then transfer to a blender along with the roasted chana dal.
- Grind to a smooth paste. I also added 1/4 teaspoon kashmiri red chili powder while grinding but that’s optional. Transfer chutney to a bowl.
- To make the tadka/tempering, heat 1 teaspoon oil in a small pan on medium heat.
- Once the oil is hot, add the mustard seeds and let them pop. Then add the hing and curry leaves. Saute for a minute until the curry leaves turn little crisp.
- Transfer the tempering to the tomato chutney and mix. Enjoy tomato chutney with dosa/idlis or even parathas.
Serve this easy Onion Tomato Chutney along with Dosa/ Idli, Rice, Upma and Pongal. Learn how to make this chutney with step by step method.
Prep: 5min
Total: 15min
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 2 Tsp Oil
- 175 g 1 Medium Onion (diced)
- 350 g 2 Large Vine Tomatoes (diced)
- 2 Cloves Garlic
- 2 Dried Red Chilly
- 5-6 Curry Leaves
- Salt To Taste
- 2 Tsp Tamarind pulp (optional)
- 1 Tsp Jaggery crushed (optional)
- 1 Tsp Oil
- 3/4 Tsp Mustard Seeds
- 1/2 Tsp Urd Dal
- 1 Sprig Curry Leaves
- 3-4 Dried Red Chilly
Instruction:
- Heat oil in a kadai/ pan and add garlic, curry leaves, red chillies, onion and a pinch of salt.
- Sauté for about 3-4 minutes until onion is translucent.
- Add the tomatoes & Tamarind Pulp{ optional } and Sauté until mixed. Cook for 3-4 minutes or until tomatoes are soft.
- Allow the mixture to cool down.
- If you like it sweeter, add 1 tsp of Jaggery. This step is completely optional.
- Transfer the mixture to a blender and blitz until a smooth chutney is obtained.
- Adjust Salt to suit the taste.
- Transfer the chutney into the serving bowl.
- Heat oil in a small pan and add mustard seeds, urad Dal, curry leaves and red chillies. Allow the mustard seeds to splutter and now season the chutney with the prepared tempering.
- Serve onion tomato chutney with dosa & idli.
Vengaya thakkali chutney recipe – A delicious onion tomato chutney with lentils, a perfect side for idli and dosa!
Prep: 5min
Total: 25min
Yield: 4
Servings: 1 serving
Nutrition Facts : calories 103 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4 g, Saturated Fat 1 g, Trans Fat 1 g, Sodium 444 mg, Fiber 4 g, Sugar 6 g, unSaturated Fat 3 g, servingSize 1 serving
Ingredients:
- 1.5 tsp oil (divided)
- 1 tbsp urad dal
- 1 tbsp chana dal
- 3 dried red chilies
- 210 grams red onion (one big red onion)
- 6 grams garlic (two big cloves)
- 220 grams tomatoes (three medium-sized tomatoes)
- 3/4 tsp salt or to taste
- 1 tsp oil
- 1/2 mustard seeds
- 1/2 urad dal
- a pinch asafoetida
- Five curry leaves
- 1 tsp gingelly oil (optional)
Instruction:
- Heat 1/2 tsp of oil in a pan or kadai. Add the urad dal, chana dal, and dried red chilies broken into small pieces when the oil is hot.
- Roast the lentils until they turn nice golden brown like below. Transfer it to the mixer jar and let it cool.
- In the same kadai/pan, add 1 tsp of oil. When the oil is hot, add the chopped onion and garlic.
- Cook until the onions turn soft and translucent. It took me approx 7 minutes. Transfer it to the mixer jar.
- In the same kadai, add the chopped tomatoes.
- Cook till the tomatoes are slightly soft and mushy. Let it cool.
- First, grind the lentils and the onions coarsely.
- Now add the tomatoes and salt and grind it smooth. No need add water and if required add 1 to 2 tbsp.
- In a separate tempering pan, heat oil. Add the mustard seeds, urad dal, and asafoetida when the oil is hot. Add the curry leaves when the mustard seeds splutter and turn off the heat. Let the curry leaves crisp up in the residual heat. Add this tempering to the chutney. Drizzle the gingelly oil (if using) and serve it with idli and dosa.
Prep: 5min
Total: 15min
Yield: 8
Servings:
Nutrition Facts :
Ingredients:
- 1 tbsp gingelly oil (or any other cooking oil)
- 1 tsp mustard seeds
- 2 tbsps urad dal
- 1 sprig curry leaves
- 4 cloves garlic (optional)
- 4 chillies dried red
- 1/4 tsp fenugreek seeds
- pinch asafoetida
- 4 tomatoes (roughly chopped)
- 3/4 tsp salt
- 1/4 tsp turmeric powder
- 1/2 cup coriander leaves
Instruction:
- Heat the oil in a pan. Fry mustard seeds, urad dal, curry leaves, garlic, fenugreek seeds and red chillies until the urad dal turns golden brown. Using a slotted spoon, remove these ingredients into a small bowl and keep aside.
- In the same pan, fry the chopped tomatoes on high flame with salt and turmeric, until it turns mushy. Allow this to cool.
- Transfer the cooked tomatoes to a mixer jar / food processor. Add the fried spices to this along with coriander and grind to a coarse or fine paste, as per your liking.
- You can also reserve 1 tsp of the fried mustard, urad dal and curry leaves to use as a garnish on top of the chutney. Save in an airtight container in the refrigerator. Use within 2-3 days.
Tomato Chutney is a tasty South indian dip or chutney made using tomatoes, onion, garlic other herbs and spices. Tomato Chutney or Thakkali Chutney serves as a great sidedish for idli, dosa, chapathi, upma etc. Tomato Chutney Recipe with step by step pictures and video.
Prep: 10min
Total: 23min
Yield: 4
Servings:
Nutrition Facts :
Ingredients:
- 5 big tomatoes
- 6 nos garlic cloves
- 1/4 cup coriander leaves
- 2 kashmiri red chillies
- 2 regular red chillies
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- few curry leaves
- a pinch hing (optional)
- 1/4 cup onion
- salt to taste
- water as needed
- 2 tsp oil
Instruction:
- To a mixer add all the ingredients listed under ‘to grind’ : tomatoes, coriander leaves, garlic and red chillies.
- Grind it to a smooth paste without adding water. Set aside.
- To a kadai / pan : heat oil add onions saute until transparent and golden.
- Now add tomato paste.
- Rinse mixer jar with 1/4 cup water and add it too.
- Let it start to boil.
- Once it starts to boil cook covered as it splutters a lot.
- Open and give a quick stir then again cook covered. This is done to avoid burning at the bottom.
- It starts to thicken. Cook covered and stir in between.
- Cook until the chutney is thick, raw smell leaves and oil starts to float.
- To a tadka pan : heat oil first crackle mustard seeds. then add urad dal let it become golden then finally add curry leaves, add a pinch of hing and switch off.
- Add this tadka to chutney.
- Give a quick mix. Cook for 2 mins then switch off.
- Tomato chutney ready.