Tomato Chutney — Restaurant Style
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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Servings: 4 servings
Equipment
- Pan with lid
- Small tadka pan
- blender
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)
Instructions
- 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
- 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
- Add red onion and sauté for 2 minutes.1 Cup Red Onion
- 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
- Turn off the flame, uncover, and let cool for 10 to 15 minutes.
- 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
- Blend the cooled chutney until smooth.
- 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.