Tomato Chutney
Tangy, lightly spicy tomato chutney made by cooking down tomatoes with onion, garlic, and a simple tempering. It is a classic side for idli, dosa, upma, and even chapati when you want something bright and savory.
For 8 servings
- prep · ~5 min
Chop the vegetables.
Chop the tomato, slice the onion, and peel the garlic cloves so everything is ready before you start cooking.
- saute · ~13 min
Cook the chutney base.
1.Heat 1 tsp oil in a small pan over medium heat.2.Add the dried red chili, onion, and garlic, and cook until the onion softens (3-4 min).3.Add the tomato and salt, then cook until the tomato turns soft and pulpy (6-8 min).4.Stir in the tamarind paste and cook 1 more minute.TIPCook until most of the tomato moisture reduces so the chutney tastes fuller and not watery. - mix · ~5 min
Blend the chutney.
Cool the cooked mixture for a few minutes, then blend it to a smooth or slightly coarse chutney, depending on how you like it.
- temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tsp oil in the same pan.2.Add mustard seeds and let them splutter (20-30 sec).3.Add urad dal and cook until lightly golden (20-30 sec).4.Add curry leaves and fry briefly until aromatic (10 sec).TIPKeep the heat medium so the urad dal turns golden without burning. - assemble · ~1 min
Finish the chutney.
Pour the tempering over the blended tomato chutney and mix well.
- serve
Serve with idli, dosa, or upma.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the tomatoes until the oil starts to separate slightly and the pan looks less wet; that is the cue the chutney will taste concentrated, not raw.
- 2Let the cooked tomato mixture cool a bit before blending so steam does not build up and splatter from the jar.
- 3For a more traditional texture with dosa or idli, blend it slightly coarse instead of fully smooth.
- 4Fry the urad dal only until pale golden; if it turns deep brown, the tempering can taste bitter.
- 5Add curry leaves carefully to the hot oil after patting them dry, since any moisture will make the oil splutter.
- 6If the chutney thickens after resting, loosen it with a spoon or two of warm water just before serving.
- 7This chutney keeps well refrigerated for a couple of days; store the tempering mixed in so the flavors meld.
Adapt it for your goals.
Spicier
Use extra dried red chilies for a sharper heat that stands up especially well to mild idli or soft upma.
no garlicNo-garlic
Skip the garlic for a simpler, temple-style flavor profile that still tastes bright from tomato and tamarind.
shallotShallot
Replace the onion with small shallots for a sweeter, more traditional South Indian chutney taste.
coconut tomatoCoconut-tomato
Blend in a little fresh coconut for a creamier chutney that pairs beautifully with dosa and adai.
Why this is on our healthy list.
Tomato-Rich and Antioxidant Forward
Tomatoes bring vitamin C and carotenoid antioxidants, making this chutney a bright way to add vegetables to breakfast or tiffin.
Light Side Dish
Made with a small amount of oil and no cream or coconut in the base, this chutney stays light while adding plenty of flavor.
Digestive Spice Support
Garlic, curry leaves, and mustard seeds contribute aromatic compounds often used in South Indian cooking to make meals feel more balanced and appetizing.
Frequently asked questions
Yes. The tomatoes already provide acidity, so you can skip the tamarind or add only a tiny amount if your tomatoes are very sweet.
