Tomato Chutney ( Idlis and Dosas) recipe with step by step photos
Like Tomato Chutney-
tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | South Indian tomato chutney for chapatis and puris | is a South Indian chutney which can be had with idli, dosa or appam. There are a lot of variations to the chutney and this is our version of it. If you like the recipe, given below are the links of similar recipes :
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What are Chutneys? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.
Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav. You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.
Method for tomato chutney-
To make tomato onion chutney | onion tomato chutney recipe | South Indian style tomato onion chutney | heat the oil in a non-stick pan.
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Add the chana dal.
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Further, add urad dal.
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Add curry leaves. It adds freshness to the tomato chutney.
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Sauté on a medium flame for 1 minute or till the dals turn light brown in colour.
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Add the green chillies. You can increase the amount of green chillies depending on your preference of spice.
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Add onions.
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Sauté on a medium flame for 1 minute.
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Add the tomatoes and 2 tbsp of water.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the turmeric powder and salt.
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Mix well and cook on a medium flame for 1 minute.
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Allow it to cool completely and blend in a mixer till smooth. Keep aside.
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Heat the oil in a small pan.
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Add the mustard seeds.
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When the seeds crackle, add the red chillies and sauté on a medium flame for 30 seconds.
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Remove from the flame and pour on the tomato chutney | tomato chutney for idlis, dosas, uttapas | South Indian tomato chutney for chapatis and puris | and mix well.
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Serve tomato chutney immediately or store in an air-tight container in the refrigerator with idlis/ dosas/ uttapas.
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Tips for tomato chutney-
Saute the chana dal and urad dal on a medium flame only, else they might burn.
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Use a small mixer jar so the mixture can be smoothly blended.
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This chutney can stay fresh for 2 days in the refrigerator and for a month in the freezer.
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