Tomato chutney is a popular south Indian condiment for hot idli and dosai, that is tangy and spicy. Tomato chutney can be prepared with or without coconut, i have already posted tomato chutney with coconut and now i am posting without coconut. My other tomato chutney’s are
Serves 3 to 4
- 1 big – Onion or use 2 medium onion (chopped)
- 2 nos – Tomato (medium size)(chopped)
- 2 to 3 nos – Garlic (sliced lengthwise)
- 1 or 2 nos – Dry red chillies ( or add as needed)
- 1 tsp – Split black gram / Ulunthu
- 5 nos – Curry leaves
- Salt to taste
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds / kaduku
- 1/4 tsp – Split black gram / ulunthu
- 4 or 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Heat little oil in a pan, add split black gram / ulunthu, chopped garlic, curry leaves, dry red chillies, saute until ulunthu become slightly golden brown in color.
- Next add chopped onion along with required salt, followed by tomato and saute until tomato becomes mushy. Switch off the stove and allow them to cool completely.
- Transfer sauteed mixture to a blender and blend it to puree. Finally season it with the items given in the list for seasoning. Serve it with hot idly and dosai.
- Do not grind chutney to a fine paste. It should be grind coarsely.
- You may increase or decrease the amount of dry red chillies as per your spice level.
- You may use either 1 big sized onion or else use 2 medium sized onions.