Tomato Chutney Recipe - easy and beginner friendly

  Let’s make a simple South Indian–style tomato chutney that’s perfect for idli, dosa, chapati, or even as a spread for toast. Ingredients listed below to serve 3-4 people.

Ingredients

For sauteing and grinding:

• 2 tablespoons of any cooking oil

• 1 tablespoon urad dal (optional but good for taste)

• 3 dried red chillies (adjust to your spice level)

• 2–3 garlic cloves, chopped

• 1 medium onion, sliced or roughly chopped

• 3 medium ripe tomatoes, chopped 

• ¼ teaspoon turmeric powder

• ½–¾ teaspoon salt (tip: add a little, adjust later to taste)

For tempering  – optional but adds good flavour:

• 1 tablespoon oil

• ½ teaspoon mustard seeds

• ¼ teaspoon urad dal

• 1 dried red chilli

• 4–5 fresh curry leaves

• A pinch of asafoetida (hing) – optional

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1. Prep the ingredients

• Wash the tomatoes and chop them into medium pieces

• Peel the onion, garlic, and ginger, and roughly chop them. Keep the chopped onion separate.

• Keep all ingredients measured and ready in small bowls, so you don’t rush during cooking.

2. Fry the lentils and chillies

1. Place a pan on medium flame and let it heat for about 30 seconds.

2. Add 2 tablespoons of oil. Wait until the oil is slightly hot (you’ll see a light shimmer).

3. Add urad dal. Stir continuously so they don’t burn.

4. Fry until the dals turn light golden and smell nutty. This usually takes around 2 minutes on medium heat.

5. Add the dried red chillies and garlic. Fry for another 40–60 seconds, just until the chillies puff slightly.

6. Add the chopped onion and a small pinch of salt (this helps the onion soften faster).

7. Fry the onion for 4–5 minutes until it turns soft and slightly golden.

• If it starts browning too quickly, lower the flame.

3. Adding the tomatoes

1. Add the chopped tomatoes to the pan and cook for 2-3 minutes. 

• Covering the pan with a lid will help the tomato cook faster.

2. Add turmeric powder and ½ teaspoon salt (remember you already added a pinch when cooking the onion).

3. Mix well so the tomatoes are coated with the spices and oil.

4. Cook on medium heat for 4–6 minutes, stirring every 1–2 minutes.

• You want the tomatoes to become soft and mushy.

• If the pan looks too dry or things start sticking, sprinkle 1–2 tablespoons of water and mix.

5. When the tomatoes are fully soft and you can mash them easily with the spatula, turn off the heat.

6. Let this mixture cool down. This is important before grinding.

4. Grind the chutney

1. Once cooled, transfer everything from the pan (dals, chillies, onion, tomatoes, etc.) into a mixer jar.

2. Add 1–2 tablespoons of water to help it grind smoothly.

3. Grind to a smooth or slightly coarse chutney, depending on what you like.

4. Open the jar carefully (steam can build up if it was still warm).

5. Taste and adjust:

• Add more salt if needed.

• If it is too thick, add 1–2 tablespoons of water and grind again briefly.

You can stop here and serve as‑is, or add the tempering for extra flavour.

5. Make the tempering – optional but recommended

1. Heat 1 tablespoon of oil in a pan on medium heat.

2. When the oil is hot, add mustard seeds. Let them splutter.

3. Add urad dal and fry until it turns light golden.

4. Add curry leaves and dried chilli carefully (they may splutter a bit) 

5. Turn off the heat after a few seconds, once the curry leaves crisp up slightly.

6. Pour tomato chutney into the tampering pan or pour tampering mix into the tomato chutney and mix gently. (do it based on the pan size)

7. Add a pinch of asafoetida and mix it gently( It will elevate the taste).