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.
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).[br]2. When I crave extra tangy-ness, I add a wee bit of tamarind pulp too.