Tomato Chutney
A super easy, perfectly flavorful, slightly sour and mildly sweet side; this Tomato Chutney is a keeper. Serve it with your favorite mains or enjoy it with some rice or parathas!
Servings: 6 servings
Calories: 77kcal
Equipment
Ingredients
For the tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafetida
- 1 teaspoon urad dal
- 2 dried red chili
- 3-4 curry leaves
Instructions
- In a pan heat oil. Once hot, add chana dal.
- Sauté till the dal is well roasted. Then add ginger and garlic. Sauté for a minute.
- Next add dried red chili and onions. Mix well and let the onions soften.
- Then add curry leaves and tomatoes. Cook till the tomatoes soften.
- Next add sugar and salt. Mix well and cook for a couple of minutes. Turn down the flame.
- Transfer the tomato mix to a blender.
- Blend to a smooth paste. Use some water if required.
- In a pan heat oil. Add urad dal and let them sauté for a minute.
- Then add mustard seeds, asafetida, cumin seeds, red chili and curry leaves. Once the seeds pop, turn down the heat.
- Transfer the tempering to the chutney and serve!
Video
Notes
- This tomato chutney is best made with chana dal. This dal adds nutrition to the recipe along with making the chutney thick and creamy. However, urad dal can be used too.
- Use a high speed blender like Vitamix to blend the chutney. It works best to completely crush the dal to make a creamy chutney.
- Adding some tamarind paste is an option too. However, this makes the chutney darker in color and should be consumed in 24 hours.
- The tempering though optional, makes the chutney super delicious. So I would strongly urge not skipping the tempering.
- The chutney is best enjoyed with idli, dosa, vada or upma. It also makes a great side for rice, parathas or roti.
Nutrition
Calories: 77kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 393mg | Potassium: 184mg | Fiber: 3g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 1mg