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–+ servings

Tomato Chutney — Restaurant Style

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A smooth, restaurant-style tomato chutney made with toasted urad and chana dal and finished with a mustard seed and curry leaf tadka. Ready in about 30 minutes and perfect with idli and dosa.
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Prep Time 5 minutes
Cook Time 15 minutes
Cool time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauces/Dressings/Seasonings, Side Dish
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

For the chutney:
  • 2 Cups Tomatoes roughly chopped (350g)
  • 1 Cup Red Onion heaped, roughly chopped (140g)
  • 5 g Ginger roughly chopped (1/2 inch)
  • 15 g Garlic roughly chopped (3 big cloves)
  • 3 Red Chilies
  • 1 Tbsp Urad Dal
  • 1 Tbsp Chana Dal
  • 1 Tbsp Oil
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric
  • 3/4 Tsp Salt
For the tadka:
  • 1 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Urad Dal
  • 8-10 Curry Leaves
  • 1/2 Tsp Hing (asafoetida)

Equipment

  • Pan with lid
  • Small tadka pan
  • blender

Method
 

  1. Heat 1 tbsp oil in a pan on medium flame. Add cumin seeds and let them crackle.
    1 Tbsp Oil, 1/2 Tsp Cumin Seeds
  2. Add ginger, garlic, red chilies, urad dal, and chana dal. Sauté until the dal starts changing color.
    5 g Ginger, 15 g Garlic, 3 Red Chilies, 1 Tbsp Urad Dal, 1 Tbsp Chana Dal
  3. Add red onion and sauté for 2 minutes.
    1 Cup Red Onion
  4. Add tomatoes, turmeric, and salt. Mix, cover, and cook on medium heat for 10 minutes.
    2 Cups Tomatoes, 1/2 Tsp Turmeric, 3/4 Tsp Salt
  5. Turn off the flame, uncover, and let cool for 10 to 15 minutes.
  6. Meanwhile, heat 1 tbsp oil in a small pan on medium-high heat. Crackle mustard seeds, then add urad dal, curry leaves, and hing.
    1 Tbsp Oil, 1 Tsp Mustard Seeds, 1 Tsp Urad Dal, 8-10 Curry Leaves, 1/2 Tsp Hing
  7. Blend the cooled chutney until smooth.
  8. Pour the tadka over the chutney and mix well.

Video

Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • For make-ahead, refrigerate the blended chutney and add a fresh tadka before serving.
  • For less heat, use 2 red chilies instead of 3.

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