This tomato chutney is absolutely vegan and easy to make recipe. It is spicy, tangy and tasty chutney made from tomatoes and other indian spices and perfect accompaniment to idli, dosa, uttapam, pakora or vada varieties, and also can be served with roti and paratha. This chutney can be easily stored at cool and dry place for weeks.
Chutneys are an essential side dish of an Indian kitchen and there are many variants of it. This tomato chutney inspired by the south indian cuisine.
This tomato chutney is a no onion no garlic recipe. Though, if you want you can add onions as well as garlic. You can also add more flavors to this chutney- like you can add ginger or even roasted peanuts. They will definitely add more flavors to the chutney. I have used very less spice here. If you love to add more spice, feel free to double or even triple the amount. To make it gluten-free, you may skip the hing (asafoetida) in the tadka.
Enjoy this tomato chutney with vada, idli, dosa with a detailed decription given below!
Tomato Chutney
Print RecipeIngredients
- 4 large Tomatoes finely chopped
- ¼ water
- Salt to taste
- 1 tablespoon chana dal or bengal gram
- 1 teaspoon sambar powder
- 1 small piece of jaggery
- For Tadka - 1 tablespoon oil
- ½ teaspoon mustard (rai)
- pinch asafoetida (hing)
- 1 sprig curry leaves (kadhi patta)
- ½ teaspoon red chilli powder
Instructions
- First, soak chana dal for 15 minutes
- Heat a heavy bottom pan with 1 tablespoon oil.
- On a low flame, add mustard and asafetida until crackle. Then add curry leaves and red chili powder. Fry until the curry leaves turn crisp.
- Now add finely chopped tomatoes and soaked chana dal. Stir it about 2-3 minutes. Add salt and ¼ cup water.
- Cover the pan with a lid and cook for 10 minutes. Mash it in between until it becomes thick and pulpy. Add sambar powder and jaggary.
- After few minute remove from heat.
- Serve it along with Idli, Dosa, vada or with paratha.
