Make this simple, chunky and spicy tomato chutney in a jiffy for serving with Idli-Dosa and more (pronounce Idlee – Doh-Saa). And guess what – no blender needed! It’s chunky, remember? So, no fuss, no mess to clean up afterward. Make a bigger batch, maybe, and serve it over the next couple of days with chapatis, on a sandwich, etc. Try it with my Savory Butternut Pancakes. What a lovely condiment to have on hand- just pull it out of the refrigerator and enjoy!
If you’re making it to serve it with Idlis, you can actually whip it up in the15 min or so it takes to steam the Idlis. Perfect: both items will be ready to serve at the same time! As for serving with Dosas, since your batter is ready to go, just start making the chutney first. Halfway through, put your Dosa griddle on the stove-top to heat up slowly and evenly. By the time the chutney is done, your griddle is nice and hot: perfect time to start making the Dosas.
This chutney, made from tomatoes, is a bit different from the traditional chutneys commonly served with Idli-Dosa. The most well-known chutney for Idli-Dosa is white (sometimes pale green): with fresh coconut as the primary ingredient, it is absolutely delicious. However, I really like variety, so I’m constantly trying out new combinations to create interesting chutneys.
No blender needed
This chunky and spicy tomato chutney is inspired by something my Mom used to make. Like Mom, I simply love tomatoes; so, why not make a chutney with it? The tomatoes add body, along with a delightfully tangy flavor. In order to be paired with the mild-flavored Idlis/Dosa, though, it needs to have some Zing! The red chilli powder does that rather well, while the onions, sweetened a little by cooking, provide the perfect balance. Dried coconut powder (unsweetened) is a pantry staple in my kitchen, so adding that was a “no-brainer” – it soaks up some of the juices and adds a subtle richness to the chutney. The Urad Dal and curry leaves in the Tadka provide the characteristic ‘South Indian’ flavor that goes so well with Idlis, Dosas, Utthappams, etc.
I did initially think about blending everything to a smooth texture – the typical chutney – but then decided to leave it chunky. I’m so glad I did! The nutty texture of the little bits of roasted Urad Dal contrasts well with the soft and slightly sweet onions and the tangy tomato bits. As I scoop it up with a piece of my Dosa, I just sense a “Yumm”, in my brain! With Idli, of course, I have to spoon it on top. The Idli is too soft and spongy to ‘scoop’ up anything chunky. It will simply turn into mush!
Restricted Diets
If you are on a restricted diet: this chutney is gluten-free and vegan. If you cannot have coconut or other nuts, try adding powdered ‘Dalia’ instead (pronounce D as in ‘the’ – Daa-li-yaa, it is called ‘Daal-uh’ in Marathi). This gives a slightly smoother consistency than the coconut, and while a bit different in taste, it is delicious. In fact, Dalia is often added to many South Indian style Chutneys, so its flavor works very well with this chutney too.
Dalia is a dry, shelf-stable form of fully cooked and ready to eat Channa (pronounce Chun-aa) – small chickpeas with a dark brown skin, native to the Indian sub-continent. It is widely available all over India. Outside India, you can find it in the specialty markets that stock Indian groceries. I usually grind some and keep the powdered Dalia on hand to add to various dishes: chutneys, sauces, curries, etc. I also put whole (split) Dalia in various crunchy and savory snack mixes like Chivda – it is an easy way to add a bit of protein to an otherwise carb-rich snack!
Chunky and Spicy Tomato Chutney for Idli-Dosa
Equipment
- Microwave oven preferred- for cooking tomatoes quickly.If not available, cook tomatoes in a saucepan on the stove-top. It will take a fem minutes longer (see details in Recipe notes)
Ingredients
- 1.1/2 cups tomatoes – chopped about 3 small-medium ;fresh tomatoes are the best, but if not available, you can use canned tomatoes: diced or whole (chop up if whole); do not use tomato puree or tomato paste
- 1/2 cup onion – sliced lengthwise if onion is large and slices are too long, cut them in half – about 1 inch long; any variety of onion is OK
- 1 tsp fresh garlic -chopped finely 2-3 medium cloves; dried or bottled garlic is not the best option, but OK if fresh is not available.- must use these sparingly, because the flavor is very strong. and can leave an off-taste if too much is used
- 1 tsp cooking oil peanut oil preferred; or any oil you like; do NOT use extra virgin olive oil
- 1 tsp Urad Dal split, skinless; wipe the powdery white residue with a damp towel;if not available, can be omitted, but the flavor will not be as good.
- 1/4 tsp mustard seeds black, small seeds preferred; do NOT use yellow mustard seeds
- 1/8 tsp turmeric;
- 1/2 tsp red chilli powder (cayenne); adjust as per spiciness preference
- 3/8 tsp salt adjust as per taste preference
- 5-6 leaves curry leaves fresh, torn to release flavor ; id fresh is not available, dried leaves are OK too
- 2 tbsp dried coconut powder- unsweetened Note: this is NOT the same as coconut flour!
- 1 whole chili dried red chili- broken into 2-3 pieces A mild variety preferred; add for flavor and color: Byadgi/Bedgi Mirchi, Kashmiri Mirch, Guajillo Chile, New Mexico Chili pod; California Chili pepper
- 1/2 cup water add as needed to adjust consistency
Instructions
- Slice the onions; if onion is big and slices are too long, cut them in half, about 1 inch lon pieces- (see picture); peel and chop the garlic finely; wash and tear the curry leaves
- Chop the tomatoes; cook in the microwave for about 3 min , partially covered to catch splatter. For stove-top directions, see Recipe Notes.
- Heat oil; add mustard seeds cover to catch oil spatter as the seeds sizzle and pop. Add Urad Dal and fry briefly, until the Dal turns a rich golden brown color Carefully add curry leaves (pat them dry on a towel after washing)- cover immediately to catch splatter.
- Add onions; sauté 3-4 min until onions become translucent and start to brown at the edges
- Push onions to the sides and add garlic in the cnter. add 2-3 drops of oil and fry the garlic for about 30 seconds
- Add cooked tomatoes to the onion mixturel: add salt, stir, cover and simmer for 3-4 min
- Add 1/4 cup hot water, turmeric chilli powder and coconut powder
- Stir, cover and simmer 3-4 min on medium heat. Taste and adjust salt and spiciness as per preference
- Stir and serve with; Idlis, Dosa, Puris, Utthappam, etc., as a side dish with Chapati/Parathas
???
My sentiments exactly! Hope you enjoy making it and eating it!
quite yummy tho’ is common in al south indian homes
In South Indian homes, true, but it’s a nice and easy recipe for someone who is not South Indian, and may not be familiar with it or know how to make it! 🙂
Thank you for this yummy recipe. it turned out really well:):):):)
I’m so glad you enjoyed it!
Thank you for this yummy recipe. I tried it out and it turned out very nice:):):)