Tomato chutney is all about the flavors - tangy, slightly sweet and the heat - all that you can ask for in a perfect South Indian chutney. The best side-kick to your breakfast dishes like Dosa, Idli and Akki Roti.
Back in my in-law's house in Kerala, a typical breakfast is all about dosa and chutney. Kerala, being the land of coconuts, the chutney would invariably be prepared using freshly grated coconut. Dosa features regularly in my breakfast menu. I not only make coconut chutney, but also try to include different styles of chutneys.
After coconut chutney, I can guarantee that my family's favorite dip is, the tomato chutney - which is so simple - that I cannot even call it a "recipe". Just saute the ingredients together, blend away and you have the chutney ready.
I use the simplest of ingredients in this recipe for tomato chutney. Fresh ripe tomatoes are the key. Last year my neighbor gave us some home-grown tomatoes and I used some of them in this nadan style meen curry (Kerala style fish curry) and the rest of the tomatoes to prepare tomato chutney.
I must say that home-grown tomatoes makes it even better.
I tried vegetable gardening a couple of years back. That was a complete disaster. Since I have an infamous green thumb (the only plants in my vegetable patch are mint and weeds), I depend on store brought tomatoes. But if you are the person who has a vegetable patch and grow tomatoes, you should try this recipe with those home grown jewels.
The tempering is a MUST in the recipe. I add some udad dal while tempering and this adds a nice crunch to the chutney which we L-O-V-E.
(Indian) Ingredients for the Tomato Chutney
There are some typical Indian ingredients that are used in the recipe. if you are not familiar with them, these amazon links should give you an idea about the ingredients.
- Udad Dal
- Black Mustard Seeds
- Fresh Curry Leaves - I love using fresh curry leaves. But sometimes it is difficult to get fresh leaves every time, buy some (extra) fresh leaves when you come by them. Wash, dry and store them in your refrigerator. Use as needed.
You can serve this delicious tomato chutney with plain dosa, idli, akki roti etc.
- 1 small (about 75 grams) onion; roughly chopped
- 2 medium tomatoes ; roughly chopped (I used Roma tomatoes)
- 2 teaspoon Paprika powder/Indian red chili powder (adjust to taste)
- ½ - 1 teaspoon Cayenne pepper (optional; adjust to taste)
- 2 teaspoon oil
- Salt to taste
- 1 teaspoon oil
- 1 teaspoon black mustard seeds
- 1 teaspoon udad dal
- 5-6 curry leaves
- Peel, wash, and roughly chop the onion.
- Wash and roughly chop the tomatoes.
- Heat oil over medium-high heat in a small frying pan. Add onions and saute till it starts to brown.
- Add paprika and Cayenne pepper and saute for a couple of minutes.
- Add tomatoes and fry till the tomatoes are cooked well.
- Remove from heat. Let it cool for a little while before blending.
- Using a blender, blend the tomato-onion mix till smooth. Transfer to a serving bowl
- Heat oil in a tadka pan (or any small pan) over medium heat and splutter the mustard seeds. Add the urad dal and let it brown. Add the curry leaves. Remove from heat.
- Pour the hot oil along with the spices into the tomato chutney.
1. I use a combination of Cayenne and paprika to give the color and heat to the dish. Depending in your taste use either one of them or both. If you do not find Cayenne and paprika, you can use Indian red chili powder (which is just finely ground dried whole red pepper).
2. When I crave extra tangy-ness, I add a wee bit of tamarind pulp too.