South Indian · Side dish

Tomato chutney (spicy tomato and onion chutney)

Name: Tomato Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: South Indian
Ingredients: 2 tbsp oil, divided; 1 tsp chana dal; 1 tsp urad dal; 3–4 dried red chillies; 1 medium onion, roughly chopped; 3 garlic cloves; 4 medium ripe tomatoes (about 400 g), chopped; 3/4 tsp salt; 1/2 tsp mustard seeds; 8–10 curry leaves; 1 pinch asafoetida

Tomato chutney is a bright red, tangy and spicy side made by sautéing tomatoes with onion, garlic and dried red chillies, then grinding everything into a thick paste. A mustard and curry leaf tempering finishes it off. It adds a lovely kick next to mild coconut chutney and keeps well, so it is handy to have in the fridge.

Prep10 min
Cook15 min
Waiting15 min
Servings4
Total40 min · Per serving≈100 kcal

Method

Waiting: Cooling before grinding (15 min)

Heat 1 tbsp oil in a pan over medium heat. Add the chana dal and urad dal and fry until golden, then add the red chillies and fry for 30 seconds.
Add the onion and garlic and sauté for 4–5 minutes, until soft and lightly golden.
Add the tomatoes and salt. Cover and cook for 6–8 minutes, stirring now and then, until the tomatoes are completely soft and most of the liquid has cooked away.
Let the mixture cool for about 15 minutes, then grind it to a smooth or slightly coarse paste, adding no water or just 1–2 tbsp. Transfer to a bowl.
Heat the remaining 1 tbsp oil in a small pan and add the mustard seeds. When they splutter, add the curry leaves and asafoetida, then pour the tempering over the chutney and mix.

About this dish

This chutney is made in homes across South India; in Tamil it is called thakkali chutney and in Telugu tomato pachadi. It is a common second chutney served with idli, dosa, uttapam and paniyaram, and it is also spread inside dosas or mixed with rice for a quick lunch box meal.

Ripe, juicy tomatoes give the best colour and flavour. Many cooks use Kashmiri or byadgi red chillies for a deep red colour without too much heat, and fry a little chana dal and urad dal first to give the chutney body. Unlike coconut chutney, tomato chutney keeps for 3–4 days in the fridge, because the tomatoes are fully cooked.

Tips

If your tomatoes are not very sour, add a small piece of tamarind while sautéing; if they are too sour, add a pinch of jaggery.
Use Kashmiri chillies for a deep red colour with mild heat, or add more regular chillies for a spicier chutney.
Store in a clean, airtight jar in the fridge for 3–4 days.