Tomato Chutney

Tomato Chutney (தக்காளி சட்னி) is a weekly routine for a day in my house to take a break from the regular coconut chutney. My mom makes wonderful tomato chutney and I still remember the days we eat an additional dosa or idli, just for the sake of this chutney. This is my brother's favorite and he likes them with hot idlis. 🙂 Who counts on the number of Idlis or dosas, when we have a perfect side dish like this. Over to the recipe now.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 1 cup Tomatoes
  • 1 tsp Tamarind juice
  • 2 tsp Cooking Oil
  • 1 dash Salt
    • Roast and Grind
  • 1 tsp Channa dal
  • 1 tsp Coconut grated
  • 3 stick Red Chilli
    • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Urad Dal
  • 1 stick Curry leaves
  • 1 pinch Hing Powder
Instructions
  1. Wash and roughly chop the tomatoes. Heat oil in a pan and add channa dal. Roast till golden brown and remove from fire.
  2. In the same oil, add red chilies and roast till they are done. Set aside with the channa dal.
  3. Add roughly chopped tomatoes and cook for 2 – 3 minutes until they turn mushy. Switch off the stove and allow tomatoes to cool down.
  4. Once cooled down, grind channa dal and red chili along with grated coconut, soaked tamarind and salt first, followed by sauteed tomatoes to a smooth consistency.
  5. Transfer to the serving bowl and heat a pan for the tempering.
  6. Temper with the ingredients given in the “For temper” section. Serve with hot idlis or dosas.
Recipe Notes

  • Tomatoes are rich in lycopene, an antioxidant that is helpful to cure many illnesses. It is also known to protect the skin from harmful UV rays.
  •  Always clean tomatoes before use. These fruits are easily attacked by various pests and insects.