Tomato chutney is a common chutney in south Indian breakfast. It is usually served with idly and Dosa as an accomplishment along with Coconut Chutney, Pudina chutney and Sambar. It is so easy to prepare and tastes great with just simple ingredients. We actually have it for our breakfast most of the days.
How to Prepare Tomato Chutney , Pictorial
1. In a kadai/Pan add in a teaspoon of oil, once the oil becomes hot add in finely chopped onions sauté until the raw smell of the onions leave or till the onions turns glossy. Next add in finely chopped tomatoes.
2. Sauté the onions for about 3 mins and then add in salt and chilli powder and mix everything really well and then cook for about 1 min and then switch off the stove. Allow the tomato onion mixture to cool down.
3. Once the mixture cools down take it in a blender and blend it into a fine paste. Transfer it into the serving bowl now in another kadai add in the remaining 1 teaspoon of oil once it heats up add in mustard seeds once it splutters add in curry leaves and switch off the flame. Pour the tadka over the ground tomato chutney. Tasty tomato chutney is now ready.
Variations in Tomato Chutney
- Instead of Onions, you can add Shallots or Small Onions for a delicious taste.
- We can also add 1 teaspoon of Urad dal or Channa Dal or both. It gives a nutty flavor to the Chutney.
Serving Suggestions:
It goes well with all the rice-based flatbreads like Idli, Dosa, Uthappam, Paniyaram. We can also serve it as a dip or spread for Rolls.
Similar Chutney Recipes:
📖 Recipe
Tomato Chutney
Standard 1 cup measures 240 ml
Equipment
- Saute Pan
- Blender
- Saute Pan
- Blender
Ingredients
- 1 Onion medium sized
- 3 Tomato medium sized
- 1 teaspoon Chilli powder
- Salt as needed
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 spring Curry Leaves
Instructions
- In a kadai/Pan add in a teaspoon of oil, once the oil becomes hot add in finely chopped onions sauté until the raw smell of the onions leaves or till the onions turn glossy. Next, add in finely chopped tomatoes.
- Sauté the onions for about 3 mins and then add in salt and chili powder and mix everything really well and then cook for about 1 min and then switch off the stove. Allow the tomato-onion mixture to cool down.
- Once the mixture cools down take it in a blender and blend it into a fine paste. Transfer it into the serving bowl now in another Kadai add in the remaining 1 teaspoon of oil once it heats up add in mustard seeds once it splutters add in curry leaves and switch off the flame. Pour the tadka over the ground tomato chutney. Tasty tomato chutney is now ready.
Notes
- Using gingelly oil for the chutney gives a nice aroma to the chutney.
- You can also replace the chili powder by adding two red chilies. If you are adding red chilies you can add them before adding the onions.
- Pairs well with Idli, Dosa, Chapathi even with Curd Rice.
- Remains good for about a week if refrigerated.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Harini Rupanagudi says
Simple and easy and we love it too. Perfect with any breakfast and even rice 🙂
Suma Gandlur says
This is a simple and delicious side dish for any south Indian style breakfast.
Vaishali says
Beautiful colour of the chutney , it’s absolutely stunning and tempting ! I normally make with onions , this one is now on my to do list !
Radha R says
A simple and tasty one. Totally great breakfast combo of idli and tomato chutney.
Anisha says
Simple and tasty chutney. Thanks for sharing ??