Go Back
–+ people

Chunky and Spicy Tomato Chutney for Idli-Dosa

Saute sliced onions and garlic in Tadka made with mustard seeds, urad dal and curry leaves. Add cooked tomatoes and seasonings; simmer for a few minutes; then add coconut powder and a little water. Simmer for a few more minutes and serve, with Idli, dosa, chapati, etc..
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Course Condiment
Cuisine Indian
Servings 4 people
Calories 47 kcal

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

Notes

Cooking tomatoes on the stove-top:
If a microwave is not available, start cooking the tomatoes in a separate pan on the stove-top before making tadka for the chutney. Add 1/4 cup water and simmer, covered, for 5-7 min, checking ta couple of times o make sure it doesn't burn on the bottom. If needed, add a little more water. Then start making the tadka: the tomatoes will be cooked by the time they need to be added to the sauteed onions (in the tadka). Continue further as directed in the recipe above. 
Storing the chutney:
To use within 2-3 days: Store in a ceramic/glass container wit a good lid in the refrigerator.
To freeze: If you wish, make a larger batch and store in small 1 cup size glass containers with well-fitting lids. Smaller containers are easier to thaw and give you the flexibility to thaw just as much as you need. Frozen chutney keeps well for about a month or so. 

Nutrition

Calories: 47kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 2gSodium: 269mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 293IUVitamin C: 55mgCalcium: 25mgIron: 1mg
Keyword curry leaves, dried coconut powder, dried red chilli, Mustard seeds, Tomatoes, Urad Dal
Tried this recipe?Let us know how it was!