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Jain variation of 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.
Roast Lentils and Spices
Cook the Tomatoes
Cool and Grind the Mixture
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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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 111.9 calories per serving with 2.1g of protein, it's a beginner-friendly recipe perfect for side_dish or condiment.
Prepare the Tempering (Tadka)
Combine and Serve
For a milder chutney, use fewer red chilies or deseed them before roasting. For a spicier version, use a hot variety like Guntur chilies.
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.
For a chunkier, more rustic chutney, pulse the mixture in the blender a few times instead of grinding it to a smooth paste.
Add a pinch of turmeric powder along with the tomatoes for a brighter color and an earthy flavor note.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports overall health.
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.
This chutney is low in saturated fat and is cholesterol-free. The use of sesame oil provides healthy unsaturated fats, contributing to cardiovascular wellness.
One serving of Jain Tomato Chutney (approximately 1/4 cup) contains about 95-105 calories, primarily from the sesame oil and lentils.
Yes, it is a healthy condiment. It's made with fresh tomatoes, which are rich in vitamins and antioxidants like lycopene. It's low in fat, plant-based, and uses spices that aid digestion.
This chutney adheres to Jain dietary principles by omitting all root vegetables, including onion and garlic. Asafoetida (hing) is used to provide a similar savory flavor profile.
Yes. If you don't have tamarind paste, you can squeeze in about 1-2 teaspoons of fresh lemon juice after the chutney has been ground and cooled. Adjust the amount to your taste.
Store the chutney in an airtight glass container in the refrigerator. It will stay fresh for up to 5 days.
A bitter taste is almost always caused by burning the lentils (chana dal and urad dal) or the red chilies during the initial roasting step. It is very important to roast them on a low, controlled flame until they are just golden and fragrant.
