Tomato Chutney
A tangy and spicy South Indian style chutney made without onion or garlic, adhering to Jain dietary principles. Ripe tomatoes are simmered with roasted lentils and aromatic spices, then finished with a classic tempering to create a versatile and flavorful condiment perfect for dosas, idlis, or rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Roast Lentils and Spices
- b.Heat 1 tbsp of sesame oil in a heavy-bottomed pan (kadai) over a low-medium flame.
- c.Add the chana dal and urad dal. Sauté for 2-3 minutes, stirring continuously until they turn light golden and fragrant. Do not let them burn.
- d.Add the dried red chilies and 1/4 tsp of asafoetida. Continue to sauté for another 60 seconds until the chilies puff up slightly.
- 2
Step 2
- a.Cook the Tomatoes
- b.Add the chopped tomatoes, tamarind paste, jaggery (if using), and salt to the pan.
- c.Stir well to combine. Cover the pan and cook on a medium-low flame for 10-12 minutes, stirring occasionally.
- d.The mixture is cooked when the tomatoes are completely soft and mushy, and oil begins to separate from the sides.
- 3
Step 3
- a.Cool and Grind the Mixture
- b.Turn off the heat and transfer the cooked mixture to a plate to cool down completely. This prevents steam buildup in the blender.
- c.Once at room temperature, transfer the mixture to a blender jar.
- d.Grind to a smooth or slightly coarse paste, adding 1-2 tablespoons of water only if needed to facilitate grinding.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tempering pan, heat the remaining 1 tbsp of sesame oil over medium heat.
- c.Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
- d.Add the curry leaves (stand back as they will pop) and the remaining 1/4 tsp of asafoetida. Sauté for 15 seconds until the leaves are crisp.
- 5
Step 5
- a.Combine and Serve
- b.Pour the hot tempering over the ground chutney in a serving bowl.
- c.Mix thoroughly to incorporate the flavors.
- d.Serve the Jain Tomato Chutney with hot idlis, dosas, uttapam, or as a side with rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, fleshy tomatoes like Roma or Plum for the best flavor, color, and texture.
- 2Roasting the dals on a low flame is crucial for a nutty aroma. If they burn, the chutney will taste bitter.
- 3Always cool the tomato mixture completely before grinding. Grinding a hot mixture can cause the blender lid to pop off and can alter the taste.
- 4Asafoetida (hing) is a key ingredient in Jain cooking, providing a savory depth that mimics onion and garlic.
- 5For a thicker consistency, simmer the chutney for an additional 3-5 minutes after adding the tempering.
- 6Adjust the tanginess by increasing or decreasing the tamarind paste. If your tomatoes are very tangy, you may need less.
Adapt it for your goals.
Spice Level
For a milder chutney, use fewer red chilies or deseed them before roasting. For a spicier version, use a hot variety like Guntur chilies.
SweetnessSweetness
The jaggery is optional but balances the tanginess. You can substitute it with a pinch of sugar or omit it entirely for a purely savory and tangy taste.
TextureTexture
For a chunkier, more rustic chutney, pulse the mixture in the blender a few times instead of grinding it to a smooth paste.
FlavorFlavor
Add a pinch of turmeric powder along with the tomatoes for a brighter color and an earthy flavor note.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports overall health.
Aids Digestion
The use of asafoetida (hing) provides a savory flavor while being easier on the digestive system for many. Curry leaves are also known to have properties that support healthy digestion.
Heart-Healthy
This chutney is low in saturated fat and is cholesterol-free. The use of sesame oil provides healthy unsaturated fats, contributing to cardiovascular wellness.
Frequently asked questions
One serving of Jain Tomato Chutney (approximately 1/4 cup) contains about 95-105 calories, primarily from the sesame oil and lentils.