Tomato chutney recipe - Swasthi's Recipes https://www.indianhealthyrecipes.

com/onion-tomato-chutney-recipe/

TOMATO CHUTNEY RECIPE

Tomato chutney is a spicy South Indian condiment made with
tomatoes, garlic & chilies. It goes well with any breakfasts, snacks &
even as a spread for your sandwiches and wraps. 

For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes

Prep Time Cook Time Total Time Servings Author

5 minutes 5 minutes 10 minutes 3 Swasthi

INGREDIENTS (1 CUP = 240ML )

3 large tomatoes chopped

1 medium onions cubed (optional)
1 tablespoon oil
1 tablespoon chana dal (bengal gram) or 2 tbsp peanuts
½ tablespoon urad dal (skinned black gram) (optional)
4 to 6 dried red chilies or green chillies or ½ tsp red chilli powder
1 to 2 garlic cloves (or ½ inch ginger)
½ teaspoon cumin seeds (jeera)
½ to ¾ teaspoon salt (adjust to taste)
⅛ teaspoon turmeric

To temper tomato chutney - optional

1 teaspoon oil
¼ teaspoon urad dal (skinned black gram) (optional)
1 sprig curry leaves
¼ teaspoon mustard seeds
1 pinch asafoetida (hing)
1 dried red chili (broken to 2)

HOW TO MAKE THE RECIPE

1 of 3 5/30/21, 9:12 PM
Tomato chutney recipe - Swasthi's Recipes https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

How to make tomato chutney

1. Heat a pan with 1 tablespoon oil. 
2. On a medium flame, roast chana dal & urad dal (or peanuts) until aromatic & deep
golden. 
3. Add half teaspoon cumin seeds & saute for a minute. Remove to a plate & set aside
to cool completely.
4. Next add 4 to 6 red chilies and fry until they turn crisp. 
5. Then add 1 cubed onion & 2 garlic cloves.
6. Fry them until a sweet aroma comes out from the onions. This takes about 3 to 5
mins. 
7. When the onions turn golden add 3 large chopped tomatoes, ¼ teaspoon salt & 1/8
teaspoon turmeric. 
8. Saute until soft & mushy. The raw smell of onions and tomatoes must go away
completely.
9. Cool this and blend until smooth. Taste the chutney and add more salt if needed.
10. You may need to pour little water if using peanuts.
11. If you like thick chutney & the tomatoes are pulpy you can also skip water
completely.

Tempering tomato chutney - optional

1. If you are on a low fat diet you can also skip the tempering. Heat 1 tsp oil in a pan. 
2. Add ¼ tsp mustard seeds and ¼ tsp urad dal.
3. When the dal turns golden, fry 1 sprig curry leaves and 1 broken red chili till the
leaves turn crisp. 
4. Add hing & onion tomato chutney to the pan and mix. Or pour this tempering to the
tomato chutney.
5. Serve with idli, dosa and pesarattu. You can also refrigerate the chutney & use.

NUTRITION (estimation only)

Calories: 120kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Sodium: 13mg | Potassium:

410mg | Fiber: 4g | Sugar: 8g | Vitamin A: 715IU | Vitamin C: 113.2mg | Calcium: 33mg |
Iron: 2.1mg

2 of 3 5/30/21, 9:12 PM
Tomato chutney recipe - Swasthi's Recipes https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

Tomato chutney recipe https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

3 of 3 5/30/21, 9:12 PM