Indians know the feel of eating tomato chutney along with hot idlis and dosas. Oh yes, that’s really tempting and fills the entire meal as a blissful one.
There are many variations in tomato chutney. It takes very less time to prepare this chutney and so it is a favourite recipe of all Indian moms.
Tomato chutney without coconut
Many people prefer their food without coconut. So this chutney is really a best option if you don’t want to include more coconut in your diet. If you need the recipe for coconut chutney then click here https://recipes.enqyer.com/coconut-chutney/.
Though this recipe does not have coconut in it, it can be stored for 2 days in the refrigerator. It can also be packed along with chapati during train and bus journeys. The calories in tomato chutney without coconut is less and so you can consume it in a good amount.
No onion tomato chutney
I like my tomato chutney without onions, because I don’t prefer onions dominating the flavour of tomatoes. But I sometimes make onion tomato chutney also which is a good combo for idli.
Tomato chutney with garlic is really flavourful and the sauteing smell of garlic fills the entire home with a fantastic aroma.
It takes only the sauteing time of the ingredients. So roughly within 10 minutes you can make this delicious tomato chutney for dosa.
Chop the tomatoes and fry all the given ingredients and grind. That’s it you’re done. Give a quick tadka to improve the taste a little more.
This tomato chutney is very healthy as it contains very less oil and most of the Indian spices used in this recipe have medicinal uses.
If you ask me how I will serve this chutney, I will blindly say I have no idea. Because I eat this yummy tomato chutney with hot idly, chapathi or even as a side dish for sambar rice, curd rice, etc.,
Just drizzle a few drops of ghee or coconut oil in the chutney and then serve it for some rich taste. Make this chutney in a big batch and use it for at least 2 days.
To make the chutney more tasty and colourful, use well ripened tomatoes. If you don’t like the sour taste then use Bangalore tomatoes instead of regular tomatoes.
Don’t burn or overcook the tomatoes, as it changes the flavour of the chutney.
Tadka is completely optional.
Tomato Chutney – Simple Way To Prepare Spicy Tomato Chutney Recipe
- 1.00 cup Tomato
- 2.00 tbsp Chana dal
- 1.00 tbsp Jeera
- 3.00 tbsp Oil
- 2.00 tbsp Black gram
- 2.00 tbsp Dhaniya
- 2.00 tbsp Red Chilies
- 2.00 tbsp Garlic
- 1.00 tbsp Salt
- 1.00 tbsp Tamarind
- 1.00 tbsp Jaggery
- 4.00 nos Curry leaves
- First of all take the four tomato from the refrigerator and wash them well and keep them aside.
- Now take the knife and cut those tomato in to small pieces and keep them aside for 5 minutes.
- Now take the another plate and take the red chilies garlic chana dal and the black gram and dhaniya in to a single plate.
- Now take the pan and switch on the stove and add the oil and preheat the oil and then add all ingredients.
- Now take the spoon and fry them well until they fry like a golden color and then switch off stove.
- Now take the jaggery and the tamarind and add them in the mix jar along with the fried ingredients.
- Now take the pan and again add the three tbsp of oil in the pan and then add the tomato pieces.
- Now take the spoon and fry them well until they soften and then take the salt and add the salt for taste.
- Now take the fried tomato pieces and add them in the mix jar as shown in the image and keep aside until that cool down.
- Now grind the tomato chutney well like a fine paste and then take the serving bowl and serve the tasty tomato chutney in bowl and garnish with all fried ingredients.