Tomato chutney is a simple, flavorful chutney made with onion, tomato, roasted chana dal, red chilies and coconut, with a mild, asafoetida flavor giving it typical South Indian touch. It is one of those everyday Tamil Nadu style chutneys that pairs with idli, dosa, uthappam, adai and other such Breakfasts.
With just onion and tomato, this is endlessly versatile with every ingredient you add. We make with slight changes though we make almost 3 times a week.
Check out my idli dosa batter recipe and this Basic coconut chutney recipe in this website.
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About Tomato Chutney
Tomato chutney is a spicy condiment in South India, made with ripe tomatoes, onion, red chilies and other ingredients such as coconut, lentils, spices. In this simple tomato chutney recipe, I roast and grind into a smooth or slightly coarse chutney, then finish with tempering of mustard seeds, urad dal and 1 sprig curry leaves tempering. It is commonly served with idli, dosa, adai and other South Indian breakfast dishes. Tomato chutney is called Thakkali chutney in Tamil. In North Indian it is called tamatar ki chutney.
Why you will love this?
- Quick enough for a weekday breakfast/ dinner
- Made with everyday ingredients in the pantry
- A South Indian style Tomato chutney for dosa, Tamil style
I make this on repeat mode, so perfected recipe that you can rely on for perfect results, even when you are a beginner. I learnt this from my MIL, who is a great cook and she has been making this for years too!
The step by step pictures, full video, tips & tricks will guide you along.
A little background:
My kid always prefer sambar or any other gravy kind for idli and dosa as side dish. But sometimes in our morning hurry burry, we cannot make anything elaborate or we don't have any mood to cook. So I make this, he likes this too anyways. I learnt this from my mom-in-law, I have already boasted so much about her idli. And how I love them (I can shamelessly tell if she makes hot idli and this chutney, I can eat a dozen of idlies without any worries, hehe)
Everyone have their own style and it's so delicious in their own way of cooking. My mom's onion tomato chutney for idli is also delicious but in its own way, she makes it rustic with a coarse texture which gives a whole different flavour and feel.
Though I make it same as my mom in law, it turns out yummy but never the same. My MIL aces it with her consistent results. So I would call this Best tomato chutney recipe. Aj calls this as 'Orange' chutney. He likes this with idli and 'Red' chutney for dosa.
Kadalai paruppu chutney
Tomato Chutney Ingredients
Let's see the simple ingredients needed to make Tomato chutney.
- Onion - Large onion works well in this recipe giving it a balanced taste.
- Tomato - Star ingredient. Use ripe, tangy, fresh tomatoes for best taste as well as color.
- Dry red chilies - I prefer to use mild or medium heat, long dry red chillies for a beautiful color.
- Chana dal - Adds a nutty flavor, perfect to go along in this chutney flavor profile. Gives body to the chutney.
- Asafoetida - Perungayam/ hing - A small pinch adds a authentic flavor.
- Oil - To saute
- Salt
- To temper - Oil, Black mustard seeds, Urad dal (black gram, I used without skin), Curry leaves, Asafoetida
Please check my recipe card below for quantities.
Stepwise photos
- Chop 1 onion and 1 tomato into cubes.
- Heat 2 teaspoon of oil in a pan and roast 5 red chillies, 1 tablespoon chana dal, ⅛ teaspoon asafoetida (I used solid hing) until the dal turns golden brown colour.
- Take care to keep the heat in medium to avoid burnt dal.
- Transfer to a plate and set aside.
- If you want, you can temper (tadka) in this step and transfer the tempered items to the chutney serving bowl.
Heat 2 teaspoon oil, once hot, add ½ teaspoon mustard seeds. Once it pops, add 1 teaspoon urad dal and roast until golden. Then add a sprig of fresh curry leaves and a small pinch asafoetida powder.
- Now, add 2 teaspoon oil, onion, chopped tomatoes and stir fry until it softens, say 2 mins in medium heat.
- Cool down everything completely until it comes to room temperature.
- In a blender, first grind chana dal, coconut, salt and red chilli to a coarse powder.
- Top it with onion and tomato, and blend to a smooth paste. Add little water while grinding.
Transfer the mixture to the serving bowl with tempering. Mix well and serve as accompaniment with hot Idly or uttapam / dosa!
Top tips
- Grinding roasted chana dal, red chilies, salt and coconut, first to a powder gives best color as red chilies gets powdered well and blends well in the chutney.
- Make sure to cool down the ingredients before grinding.
- Adding asafoetida in two stages (sauteing, tempering) gives best flavor.
- My MIL uses solid asafoetida and I will also use whenever I have stock as it gives very good flavour.
- Adjust spice according to the tanginess of tomato.
My notes
For my own comfort, I first temper for the chutney and transfer to the serving bowl, later continue to roast chilli, chana dal and keep aside. After that, I saute onion+tomato lastly. This way you can do all in one go without washing the pan/ kadai. Because sauteing will make it stick to the pan afterwards which you can't do the roasting or tempering. It will be having blackened residue from the sauteing part.
You can have your own steps, no hard and fast rules, but this is my best set of steps I follow. But flavour and taste also varies accordingly though they as very small.
At times, if I want colour, I add ½ teaspoon Kashmiri red chili powder after tomatoes get soft. This gives a popping red and spicier chutney . You can also add ⅛ teaspoon of Turmeric powder along for a beautiful colour.
Substitutions & Variations
Herbs - You can add a handful of your favorite Indian herbs like Curry leaves, coriander leaves or mint leaves (or combination of these) while sauteing Tomato.
Dal - Lentils - I have used chana dal here. You can also replace it or use combination of urad dal, Roasted fried gram dal (pottukadalai & skip roasting and add directly with coconut) or even peanuts (please roast thoroughly)
Flavor - In this, asafoetida is a main flavor. You can use half inch ginger or 3-4 garlic cloves while sauteing for a different flavor.
Tomato - If your tomatoes are not tangy and it is bland, use a pinch of tamarind to balance the taste.
Add a ¼ teaspoon of jaggery for a rounded taste.
In Tamil households, at least in ours, we do not add methi seeds (fenugreek seeds), cumin seeds in chutney. But you can definitely add a pinch for a different flavour and it can go well with parathas, vadas too.
I have shared few variations of chutney recipes here, do check it out.
Storage
Tomato chutney stays good in refrigerator for 2 days comfortably. You can also freeze in airtight container upto 3 months in freezer. Thaw overnight in fridge and add a splash of water to reheat it to use.
FAQs
A traditional South Indian tomato chutney uses roasted red ripe tomatoes, lentils, red chilies and at times onion, coconut and tempered typically with mustard seeds, curry leaves and asafoetida.
How to make perfect textured onion tomato chutney?
Cool down the ingredients well before grinding the chutney. Hot ingredients, when ground will give your a jelly like thick chutney as you make and keep. While serving it will not be the same consistency as you made.
So it's always better to cool down completely before grinding.
How to enhance or make tomato chutney special?
At times, I roast the chana dal, red chilli in ghee. Drain it from ghee and use the same ghee for sauteing. This turns out super tasty and flavourful.
What is the perfect texture for tomato chutney?
Some like it super smooth, while some vouch, the taste and flavour is best when the chutney is ground slightly coarse. So it's personal preference and choice. Try all the ways and find your own favorite, fix it!
Either way, I would suggest first to powder the ingredients except onion and tomato and lastly add it to have control over the texture. This way, the red chilli also gets ground well and gives best taste, colour and texture.
Which is best side dish for idli dosa?
Tomato chutney is one of the top favorite staple and best combo for idli dosa.
Related posts
Recipe card
Tomato Chutney Recipe | South Indian Tomato Chutney
Ingredients
- 1 Onion
- 1 Tomato
- 1 tablespoon Chana dal Kadalai paruppu
- 5 Red chillies
- ⅛ teaspoon Asafoetida
- 2 tablespoon Coconut
- 2 teaspoon Oil or ghee
- Salt
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard Black mustard seeds
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
- ⅛ teaspoon Asafoetida
Instructions
- Cube onion and tomato firstly.
- Secondly, heat 2 teaspoon of oil in a pan and fry red chillies and chana dal until the dal turns golden brown colour.
- Take care to keep the heat in medium to avoid burnt chana dal. Transfer to a plate and set aside.
- If you want, you can temper in this step and transfer the tempered items to the chutney serving bowl or do it lastly too.
- Heat 2 teaspoon oil, once hot, add ½ teaspoon mustard seeds. Once it pops, add 1 teaspoon urad dal and roast until golden. Then add a sprig of fresh curry leaves and a small pinch asafoetida powder.
- Now, add onion, tomato and cook until it softens.
- Cool down everything completely.
- First grind chana dal, coconut, salt and red chilli to a coarse powder.
- Top it with onion and tomato, and grind to a smooth paste. Add little water while grinding.
- Transfer to the serving bowl. Mix well. Adjust water if needed to reach desired consistency.
Video
Notes
- Cool down the ingredients before grinding.
- Adjust chilli according to it's spice level.
Seven Spice says
Wah! chutney looks so tempting and my mouth is watering now. 🙂 I always look for any dips that goes well with idli/dosa. Thanks for sharing. 🙂
Sharmilee! :) says
Tomato onion chutney is my fav...looks spicy and tasty.Cute bowl luv it!
Happy Cook says
Chutney looks so so good, just the thought of your MIL idlies and this chutney i am drooling here.
notyet100 says
looks so yum....nice colour too
Sandhya Hariharan says
This is sooo lovely....
I use a bit of tamarind... instead of the coconut bit.. else quite similar:)
Roshan says
this is our favorite chutney too.... : - )
Shanthi says
Our favourite too. My father loves it. Wonderful and a lovely colourful click
Akila says
my favorite dear... looks irresistable.....
http://akilaskitchen.blogspot.com
Regards,
Akila
jeyashrisuresh says
chutney looks very delicious with the cute looking bowl. We add little tamarind to this, and adding coconut sounds new to me.
Rekha shoban says
my fav one....perfect combo with idly and dosa...nice click and presentation raji!
Hamaree Rasoi says
OMG that's is such a beautiful looking chutney. equally wonderful clicks
Deepa
Hamaree Rasoi
Pavithra says
My fav chutney ..even i can eat more idlies 🙂 with this chutney.. lovely one and wonderful clicks Raji.
Satya says
wow super delicious chutney ...what a beautiful color ..i love this ..never tried with adding chana dal ..i will surely try ur version dear ..thanks for sharing
Satya
http://www.superyummyrecipes.com
Srimathi says
I love tomato chutney a lot. In fact more than coconut chutney in my family I make tomato chutney.
Satrupa says
The chutney looks so beautiful .... I luv the nice orange color of it.
Cheers n Happy Cooking,
Satrupa
http://satrupa-foodforthought.blogspot.com
Swathi says
Chutney looks delicious Raji. Nice recipe.
Nithu Bala says
Beautiful click...My favourite too..I make this same way but I won't add coconut..will try adding coconut.
Nithya says
yummy chutney.. looks so vibrant and nice 🙂
Shabitha Karthikeyan says
I'm drooling here when I think of hot steaming Idlies with this Chutney. Looks so good. I prepare it the same way with the addition of little garlic.
Smitha says
OOOO wow!! nice chutney for hot hot idlis and dosa...love it!
Anonymous says
Love the ceramic spoon. Wish i could find something like that!
Sushma Mallya says
Nicely presented raks,looks so yum,i do more or less the same way...
Priya says
Beautiful and my fav chutney, i can have more idlies with this chutney..
Suja Sugathan says
Great combo with idlis..yummy yum
Gayu says
Love the Chutney..I eat this chutney more than the idlis or dosas..
Gayu
http://ensamayalarangam.blogspot.com
Santosh Bangar says
perfect and delicious chutney nice pic
jayasri says
lovely chutney!, my kids favouite too!, just s yummy with Dosa, beautiful click Raks..
aipi says
Slurp, droolworthy chutney..lovely rich color ,will make it next time I make dosas 🙂
US Masala
NIDHYA says
Fabulous chutney in a lovely bowl..looks very tempting.
Aaha Oho
Dr.Sameena Prathap says
Hi Rajeswari,
I finally knows your name!!lol!!I adressed you as Raks before!!Oops!!
The chutney looks so wonderful...lovely presentaion dear..
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
Priti says
I do almost the same way ...looks delicious
Saraswathi Iyer says
Looks so yummy. I dont add coconut. Nice click.
Hema says
Nice chutney raks.. tangy and spicy.. you are lucky to have a MIL like her..
Lena Rashmin Raj says
Raks, snap is too tempting...dosa batter is der in refrigerator , so 2day itself i will try this..
Anonymous says
Hi Raks,
This is how I do my regular thakkali chutney...Oh I love the sunshine in your kitchen and I keep saying htat again and again....
Shobha
Aparna says
Don't you add tamarind and Jaggery to this? just curious.
Aparna
Mahi says
Colourful chutney! perfect match for idli & dosai!! 😛 😛
coolblogger says
Love the recipe and the photogrpah tops it..
http://epicureansdelight.blogspot.com/
Nitha says
Love this with idly/dosa..
Prathibha says
I too make this....looks really yummy.....
lissie says
love to have it with dosa...yummy yumm! nice clicks!
kothiyavunu.com says
Liked ur version of chutney...looks delicious!!
Yummy Team says
Delicious chutney..Great recipe!!
Parita says
Chutney sounds too delicious! Bookmarked will definately!
Suma Rajesh says
just i need is 2 hot idlies and ur bowl of chutney...yummmmmmmmmmmmmmm
Premalatha Aravindhan says
Chutney luks delicious,My fav too...
Priya's Feast says
never tried this chutney with coconut...what an idea raji!!...
Aseem Saxena says
Looks great... some queries:
1. could not find the "To Temper" table...
2. Is this fresh coconut or desiccated?
Thanks,
Aseem
RAKS KITCHEN says
Hi aseema, I somehow missed to add the 'To temper table',glad that you saw and mentioned it,now I have edited to add that. And the coconut is fresh coconut,not sure how desiccated would taste in this!
Usha says
Love the color of your chutney.. I use sesame and/or peanuts instead of coconut. Will try using coconut next time.
http://www.myspicykitchen.net
Aathira says
Lovely recipe. easy peasy... and came out tasty amazing! Thank you! Bookmarking NOW !
Naqabi says
yes yes with masala dosa i wanted to try this chutney and wow it was really fine for my taste buds, i dont like tomatoes flavor dominating much but this was just fine as i like, everything was balancing and going along each other. just a supercool recipe. yea i aded lil bit of fried daal to it too 🙂
Sneha G says
Before seeing your website, I honestly thought I was not capable of ever cooking! I proved me family wrong and owe it all to your simple way of explaining all these dishes! I really want to thank you so much and you have created an interest in me to learn more and more... thank you 🙂
Su says
Chutney is very delicious.
I cooked today as a side dish for dosa. I just loved it.
Thanks a ton.
I am newly married and eager to learn tasty recipes and found your website dream come true.
anjali says
this recipe was very good exactly as we eat in Sagar Ratna . even my kids loved it ,
thanks a ton
anjali says
This is too good .though i had noted down a few days back but tried today, Everyone simply loved it. very restaurant like taste.
Mayura Shinde says
The chutney was delicious. Thanks for posting the recipe.
Sonia Punnen says
the chutney was very very yummy.
Sonia Punnen says
the chutney was very very yummy.
Ackansha Deoli says
Can anybody please tell me ' " what she meant by tampering" I am a novice in Indian cooking D
Raks anand says
Please refer FAQs for more details on tempering
Nuzhath Fatima says
I just tried your chutney today... And seriously it came out well and real yummy... guess wat??? first time in 5 years of my married life my MIL liked something and appreciated too... Thanks a lot dear...
Indrani Dutta says
When n where did you add the asafetida?
Renuka Ambbarees says
How many tomatoes have to add? Because u didn't mention it. .mam
Raks anand says
Updated now
Kavitha Senthil says
Hi your recipes are great help for my cooking. I am a fan of murugan idli kadai tomato chutney. However i try i am getting the same taste at home. Do you know the recipe?? Please share or try.
Thks & regards
Kavitha.
Praveena says
Hi I am a follower of ur recipes. I search recipes with ur name also. The spicyness u use in ur recipes r so high. For this chutney for 1 onion and 1 tomato 1 red chilly was enough. May be two for spice lovers. BT 3 is too much. Few ppl will follow the recipe as it is. Pls mention the spice level or tell the quantity in medium spicyness.
Raks anand says
Hi, Praveena, 3 is not high definitely. Because at times I add 4 too! May be there are different types of chillies that have different spice level. Note that the onion and tomato size also matters. But for the tanginess from tomato, the chana dal, the coconut, I am sure 3 is not spicy. I remember once my mom got another variety of red chilli that are relatively small than the one shown in the picture in my post, but it was damn spicy. so everything depends. I am trying to give you an idea about the recipe, so depending on your first try and your family's preferences, please adjust the recipe. So since you now know its spicy for you, you can always reduce in all the recipes 🙂 since you are my follower I am trying to help how to work it out 🙂
Actually it's hard to mention the spice level. Because, what is spicy for me is not for you or vice versa.
Gayathri Ganesh says
Love your recipes Raks 🙂 I tried this recipe today and it came out awesome 🙂 I used 4 chillies n it was perfect. Have you tried adding garlic ? If so, how many pods will do and when to add it.
Praveena says
Ya u r right. It might be the red chilly variety. And I always reduce the no. of red chillies in ur recipes. Other than that I follow the same u mention.. U rock:-)
Gayathri Ganesh says
Love your recipes Raks 🙂 I this recipe today and it came out awesome 🙂 I used 4 chillies n it was perfect. Have you tried adding garlic ? If so, how many pods will do and when to add it.
Raks anand says
Yes I have tried, it turns delicious. I add 3 small variety garlic flakes. first add it to oil then add onion for sauteeing.
Don Pin says
Just made and came out superb! Wish I could show you the picture.