Tomato Chutney
A tangy and savory South Indian condiment, perfect for pairing with idli, dosa, or uttapam. Ripe tomatoes are slow-cooked with aromatic spices and finished with a classic mustard seed tempering.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Heat 1 tsp of sesame oil in a pan over medium heat.
- b.Add the chopped onion and garlic, and sauté for 2-3 minutes until translucent.
- c.Add the dried red chilies and sauté for another 30 seconds.
- d.Add the chopped tomatoes, tamarind paste, turmeric powder, and salt. Mix well.
- e.Cover and cook for 8-10 minutes, stirring occasionally, until the tomatoes are soft and pulpy.
TIPCooking the tomatoes until they are completely soft and mushy is key to a smooth chutney. - 2
Step 2
TIPAlways wait for the mixture to cool before blending. Blending a hot mixture can cause steam to build up and the lid to pop off, which is dangerous. - 3
Step 3
- a.Heat the remaining 1 tsp of sesame oil in a small pan or tadka pan.
- b.Add the mustard seeds and let them splutter.
- c.Add the urad dal and sauté until it turns light golden brown.
- d.Add the curry leaves and asafoetida. Be careful as the leaves will splutter.
- e.Sauté for a few seconds and then turn off the heat.
TIPKeep a close eye on the urad dal as it can burn quickly. A light golden color is perfect for a nutty aroma. - 4
Step 4
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red Roma or plum tomatoes for the best flavor and a vibrant color.
- 2Sesame oil (gingelly oil) is highly recommended for an authentic South Indian taste.
- 3For a milder version, you can deseed the dried red chilies before adding them to the pan.
- 4Do not add water while blending; the moisture from the tomatoes should be sufficient to get a thick paste.
- 5This chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.
Adapt it for your goals.
High protein
Add 2 tablespoons of roasted chana dal (split chickpeas) along with the tomatoes to increase the protein content and thicken the chutney.
healthyHealthy
For a different flavor profile and added nutrients, add a small piece of ginger along with the garlic.
jainJain
To make a Jain version, simply omit the onion and garlic. You can increase the amount of asafoetida slightly to enhance the flavor.
quickQuick
If you're short on time, you can use a 14.5 oz can of diced tomatoes instead of fresh ones. Drain them well before using.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a lower risk of certain chronic diseases.
Boosts Immunity
The garlic, turmeric, and curry leaves in the chutney contain compounds with anti-inflammatory and anti-microbial properties that can help support a healthy immune system.
Aids Digestion
Spices like asafoetida and curry leaves are traditionally used in Indian cooking to aid digestion and prevent bloating.
Frequently asked questions
Yes, Tomato Chutney is quite healthy. It's rich in lycopene from tomatoes, an antioxidant linked to many health benefits. It's also low in calories and fat, especially when made with minimal oil.