Tomato chutney recipe | How to make tomato chutney for dosa, idlis and parathas2014-01-04
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Tomato chutney is very commonly made in South India, the land of dosas and idlis.
In the rest of India, whenever we make rotis, we generally eat it with dal or some vegetable. But while I was in Bangalore, I found that very often people ate their rotis with some or the other kind of chutney, mostly made with different vegetables tossed in.
Delicious, as always.
- Tomato, chopped- 1/2 cup
- Onion, slice- 1/4 cup
- Chana dal- 2 tsp
- Urad dal- 1 tsp
- Salt- to taste
- Ginger- 1/4 inch
- Garlic- 1-2 cloves
- Red chilli- 1 (optional)
- Curry leaves- 1 sprig
- Mustard seeds- 1 tsp
- Hing( Asafoetida) - 1 pinch
- Dry red chilli- 1 (for tadka)
- Oil for tadka- 1-2 tsp
Chop the onions and tomatoes.
In a small pan, dry roast both the dals. Keep aside.
In the same pan, heat 1 tsp oil. Smash the garlic and add it in. When fried, add red chilli. Then add onion. Lightly saute. Add in the tomato, salt and cook till soft.
When cool, grind to a coarse paste.
In another wok, heat 1 tsp oil, and fry all the ingredients for the tempering- red chilli, curry leaves, mustard seeds & hing. When the mustard seeds start spluttering, pour over the chutney.
Serve with dosas, idlis, chapatis or just as a dip.