Tomato Chutney
Featuring: Chili, Ghee, Onion, Peas, Tomato, Chili powder, Cilantro, Cumin Seed, and Turmeric
This is the classic tomato chutney for dosas, idlis, and medu vada. It is easy to make and has a wonderful, sweet, and tangy flavor from the onions and tomato. This is a very different dish than the tomato curry I make, which is also sometimes called “tomato chutney.”
About the Recipe
It’s easy to make. It adds a lot of flavor to a simple dish. It is gluten-free. It is not nut free, but can easily be made nut-free by swapping the peanuts for pepitas or skipping the nuts entirely.
Serving Tomato Chutney
Idlis and dosa are an everyday food in South India. These are typically served with a few chutneys as options, such as this one. Other chutneys that go well with idlis, dosa, and other South Indian food are coconut chutney, peanut chutney, or even just a common green chutney.
Ingredients
Tomato
Onion
Peanut / Cashew – Peanuts are more traditional, but I prefer cashews. Pepitas also taste great here.
Tamarind Paste – a shortcut for making tamarind from the pulp. The combination of tamarind and tomato is classic.
Ghee
Dried red chilies
Recipe
Tomato Chutney
This is the classic tomato chutney for dosas, idlis, and medu vada. It is easy to make and has a wonderful, sweet, and tangy flavor from the onions and tomato.
Ingredients
- 1 Tbsp oil
- 1 medium onion
- 2 garlic cloves
- 2 Tbsp peanuts (almonds, cashews, pepitas, sunflower seeds)
- 1/2 tsp tamarind paste
- 1 cup tomato (1-2 tomatoes)
- 1/2 tsp salt (or to taste)
- 3 dried red chilies
Vaghar (optional)
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1 dry red chili
- 1/2 tsp urad dal
Instructions
- Heat 1 tablespoon of oil in a pan. Add roughly chopped onion and whole garlic cloves, smashed. Cook until onions are softened.
- Add peanuts and cook for 2 more minutes.
- Add tomatoes. Cook until jammy.
- Let cool and transfer to a blender.
- Optionally, make your vaghar by heating oil in a small pan. Add mustard seeds, red chili, and urad dal. Cook until dal is toasty.
- Top the chutney with the vaghar.
