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Tomato Chutney

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.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Calories 205 kcal


  • 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

For Tempering

  • 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.
  • Serve.


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.