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A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
For 8 servings
Sauté Dals and Aromatics
Cook the Tomatoes
Cool and Grind the Mixture
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
This south_indian recipe takes 30 minutes to prepare and yields 8 servings. At 56.74 calories per serving with 0.99g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side or snack.
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Prepare the Tempering (Tadka)
Combine and Serve
Add 2-3 tablespoons of freshly grated coconut along with the tomatoes and cook until the raw smell disappears. This adds a rich, sweet flavor and a thicker texture.
Roast 2 tablespoons of raw peanuts separately until golden. Add them to the blender with the cooled tomato mixture for a nutty flavor and creamy consistency.
Increase the number of dried red chilies to 6-8 or add 1-2 fresh green chilies along with the onions for an extra kick of heat.
For a sattvic version, simply omit the onion and garlic. The chutney will still be delicious, with a more pronounced tomato and spice flavor.
Adapted versions of this recipe for specific dietary needs:
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
Ingredients like ginger, garlic, and asafoetida are known for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, and garlic contains allicin, both of which are potent anti-inflammatory compounds that can help reduce inflammation in the body.
The combination of Vitamin C from tomatoes and the beneficial compounds in garlic and ginger can help strengthen the immune system.
You can store this chutney in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze it in an ice cube tray and then transfer the cubes to a freezer-safe bag for up to 2 months.
Yes, it is quite healthy. It's made from fresh vegetables and spices, making it rich in vitamins, minerals, and antioxidants. Tomatoes are an excellent source of lycopene, and spices like turmeric and ginger have anti-inflammatory properties. It is also low in calories and fat.
One serving of 2 tablespoons (approx. 70g) contains about 45-55 calories, depending on the amount of oil and jaggery used. It's a light and flavorful condiment.
Absolutely! For a 'no onion, no garlic' version, simply skip those ingredients. The chutney will have a purer tomato flavor and is a great option for those who avoid alliums.
Bitterness can occur if the chana dal or urad dal is burnt during the initial sautéing step. It's crucial to roast them on a low to medium flame until they are just light golden brown and aromatic.
Yes, you can use a 14.5 oz (approx. 400g) can of diced or crushed tomatoes. Drain any excess liquid before using. However, fresh, ripe tomatoes will always yield the best flavor and texture.
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