Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa (2024)

Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with detailed photo and video recipe. An excellent multipurpose or all-purpose chatni recipe prepared with juicy and tangy ripe tomatoes. This particular condiment is loaded with flavours, especially the spicy and tangy flavour from chillies and tomatoes. Even though it is an all-purpose chutney recipe, but an ideal condiment for morning breakfast with dosa and idli if not as a side dish to dal rice recipes.

Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with step-by-step photo and video recipe. Chutney or Indian condiment recipes are purpose-based recipes which are typically served as taste enhancers. The purpose and the ingredients of this chutney mainly depend upon the demographic region it hails from like North or South India. However, there are certain chutney recipes which are prepared across India for various reasons and tomato chutney is one of the popular recipes.

I have posted quite a few chutney recipes on my blog, but still, I get a lot of requests to post a unique or exciting chutney recipe. As matter of fact, I had posted this chutney long back, but I am revisiting this chutney with a new way and more importantly longer shelf life. Basically, in my previous post on tomato chutney, I had used coconut which helps in consistency but reduces shelf life. Moreover, this time I have prepared and cooked the tomato puree in oil. This would remove all the raw flavour and thus help in improving the shelf life. Once it is cooked, it can be easily stored in an air-tight container similar to a tomato pickle or any other pickle. You may serve a scoop of this chutney with your favourite breakfast recipes or any dal rice or rasam rice recipe.

Furthermore, some more additional tips, suggestions and variants to the tomato chutney recipe. Firstly, this recipe is prepared only with tomatoes and there are no other hero ingredients. Therefore, you need to use high-quality, juicy ripe tomatoes for a tangy, flavoured chutney recipe. Secondly, you may add additional hero ingredients like onion or capsicum on top of the tomato. This would certainly help with the texture but may have additional flavour taste and flavour. Thus it may not be referred to as tamatar ki chutney. Lastly, treat this chutney as any other pickle recipe and avoid any moisture contact with this recipe. Use dry or moisture-free spoons for longer shelf life.

Finally, I request you to visit my other related Chutney Recipes Collection with this post on tomato chutney. It mainly includes my other related recipes like Bhindi Chutney Recipe, Green Chilli Chutney Recipe, garlic chutney, Chutney Ready Mix Travel Recipe – 2 Ways, roasted capsicum chutney, burnt onion chutney, vada pav chutney, brinjal chutney, mango chutney 2 ways, ginger chutney. Further to these, I would also like to mention my other related recipe categories like,

• Breakfast Recipes
• Snacks Recipes
• Street Food Recipes

Tomato Chutney video recipe:

Recipe Card for tamatar ki chutney:

Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa

HEBBARS KITCHEN

easy Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa

5 from 232 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course chutney

Cuisine south indian

Servings 1 box

Calories 1671 kcal

Ingredients

for roasting:

• ▢ 1 kg tomato
• ▢ 2 tbsp oil
• ▢ 15 clove garlic

for chutney:

• ▢ ½ cup oil
• ▢ 1 tsp mustard
• ▢ 1 tsp urad dal
• ▢ 1 tsp chana dal
• ▢ ¼ tsp methi
• ▢ 2 dried red chilli, broken
• ▢ few curry leaves
• ▢ pinch hing
• ▢ 4 tbsp chilli powder
• ▢ 1 tsp turmeric
• ▢ 2 tbsp salt
• ▢ 1 tbsp jaggery

Instructions

• firstly, in pan place 1 kg tomato cut into half.

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• add2 tbsp oil and roast on medium flame.

• flip over and cook both sides.

• also, add 15 cloves garlic and roast uniformly.

• roast until the skin of the tomato softens.

• cool completely, and tranfer to the mixer grinder.

• grind to smooth paste without adding any water. keep aside.

• in a large kadai, heat ½ cup oil. add1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.

• splutter the tempering keeping the flame on medium.

• keeping the flame on low, add4 tbsp chilli powder and 1 tsp turmeric.

• saute on low flame until the spices turn aromatic.

• further, add the prepared tomato garlic puree and mix well.

• cover and cook for 20 minutes or until the oil separates from the sides.

• also, add 2 tbsp salt and 1 tbsp jaggery.

• mix well and continue to cook until the oil separates from the sides.

• finally, enjoy tomato chutney with rice, idli or dosa.

Nutrition

Calories: 1671kcalCarbohydrates: 90gProtein: 18gFat: 147gSaturated Fat: 11gPolyunsaturated Fat: 43gMonounsaturated Fat: 90gTrans Fat: 1gSodium: 14595mgPotassium: 3239mgFiber: 27gSugar: 42gVitamin A: 17885IUVitamin C: 152mgCalcium: 320mgIron: 11mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to make tomato chutney with step by step photo:

1. firstly, in pan place 1 kg tomato cut into half.
   
2. add2 tbsp oil and roast on medium flame.
   
3. flip over and cook both sides.
   
4. also, add 15 cloves garlic and roast uniformly.
   
5. roast until the skin of the tomato softens.
   
6. cool completely, and tranfer to the mixer grinder.
   
7. grind to smooth paste without adding any water. keep aside.
   
8. in a large kadai, heat ½ cup oil. add1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.
   
9. splutter the tempering keeping the flame on medium.
   
10. keeping the flame on low, add4 tbsp chilli powder and 1 tsp turmeric.
    
11. saute on low flame until the spices turn aromatic.
    
12. further, add the prepared tomato garlic puree and mix well.
    
13. cover and cook for 20 minutes or until the oil separates from the sides.
    
14. also, add 2 tbsp salt and 1 tbsp jaggery.
    
15. mix well and continue to cook until the oil separates from the sides.
    
16. finally, enjoy tomato chutney with rice, idli or dosa.
    

notes:

• firstly, make sure to use red ripened tomato for good colour and flavour.
• also, if the sourness of the tomato is less, then add small ball-sized tamarind.
• additionally, adding jaggery helps to balance the flavour of sourness and spiciness.
• finally, tomato chutney recipe stays good for a month when stored in an airtight container.