Tomato Chutney | South Indian Tomato Chutney Without Garlic and Onion
Easy & tasty no-onion no-garlic South Indian style tomato chutney made with fresh tomatoes, & lentils. A perfect side for idli & dosa. A vegan chutney recipe!
Servings: 6
Calories: 50kcal
Equipment
- Blender / Mixer Jar
- Tawa / Kadai for roasting
Ingredients
Measurement details - 1 cup = 240ml;1 tbsp=15ml; 1 tsp=5ml;
- 2 tsp oil divided
- 3 tomatoes medium-sized / 400 grams/ 2 cups when chopped
- 1 tbsp urad dal whole skinned
- 1 tbsp chana dal
- 4 dried red chilies or to taste
- ¼ tsp asafoetida optional
- 1 tsp salt heaped or to taste
- 1 tsp mustard seeds
- 5 to 6 curry leaves
Instructions
- Heat a pan add the urad dal and chana dal. Roast for a minute and then add the dried red chilies and asafoetida.
- Roast again over medium heat for 3 to 4 minutes or until the dal turns golden brown. All it to cool.
- Now in a separate pan or the same pan (as you can see, I used my small cast iron pan for roasting the lentils and another for tomatoes), add a tsp of oil and heat it. When the oil is hot, add the chopped tomatoes.
- Let it cook for about 7 to 8 minutes or until they turn soft and bit-mushy. You don't need to cook until it becomes all mushy as we do for curries. Let it cool.
- First, in a mixer jar or blender, add the lentils and grind it without adding any water. Make sure the lentils are 80% ground.
- Next, add the tomatoes and salt. No need to add any water. The moisture from the tomatoes is sufficient to grind the chutney.
- Grind it smooth or according to your texture preference. Transfer it to a bowl.
- In a pan, add a tsp of oil and when the oil is hot, add the mustard seeds and curry leaves. When the mustard seeds splutter, add it to the chutney.
- Note - As mentioned before, for longer shelf-life, after the mustard seeds splutter, you can add the ground chutney and saute again over medium-low heat until the moisture is absorbed. I did not do it this time.
- Store it in an air-tight container and serve along with idli, dosa, or other tiffin items.
Notes
- If the tomatoes are not sour, you can add ½ tsp of tamarind paste or a 1-inch piece of tamarind. If you are using tamarind pulp, you can roast it along with lentils, so it softens.
- Adjust the salt and spice according to your preference.
- You can skip the asafoetida and make this tomato chutney a gluten-free one.
- Try Kashmiri or Byadgi variety of chilies for the fiery red color chutney.
- If you can't source curry leaves, skip the curry leaves. Do not go for substitutes.
- Do not let the lentils turn black. It ruins the taste of the chutney.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 829IU | Vitamin C: 68mg | Calcium: 14mg | Iron: 1mg