Saravana bhavan tomato chutney recipe

Saravana Bhavan tomato chutney recipe in hotel style, with step by step pictures. Red colored chutney with lots of coriander leaves and garlic flavor.

I love the red chutney that they serve in Saravana bhavan here in Singapore. It has an unique flavor that is different from the red chutney I make or the onion tomato chutney I usually make.

So wanted to try this chutney for long time. After few tries, came up with this hotel saravana bhavan tomato chutney. The garlic and lots of chopped coriander gives a different flavor for the chutney.

Top tip

• To make this chutney taste perfect, make sure to balance the tomato’s tart with good spice.
• You can add a pinch of sugar too if you like it.
• For perfect color, use fine ground Kashmiri red chilli powder.
• You can also use kashmiri dry red chillies if you have. Skip the red chilli powder and use whole chilli along grinding.

I guess this can also be good for chapati.

Related posts

• Dosa
• Rava dosa
• Wheat flour dosa

Print Pin

No ratings yet

Saravana bhavan style tomato chutney recipe

Saravana bhavan hotel style tomato chutney recipe with step by step pictures. Red colored chutney with lots of coriander leaves and garlic flavor.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• 1 Onion
• 2 Tomato
• 6 flakes Garlic
• 1 teaspoon Red chilli powder Kashmiri variety for bright color
• 2 tablespoon Coriander leaves
• Salt – As needed

To temper

• 1 tablespoon Oil
• ½ teaspoon Mustard

Cook ModePrevent your screen from going dark

Instructions

• Heat a teaspoon of oil in kadai and fry cubed onion, tomato and garlic until tomatoes turn mushy.
  1 Onion, 2 Tomato, 6 flakes Garlic
• Cool down, grind smoothly.
• Heat remaining oil, splutter mustard, add ground paste. Add little water if needed.
  ½ teaspoon Mustard
• Add salt, red chilli powder, chopped coriander leaves and boil for 2 mins.
  1 teaspoon Red chilli powder, Salt – As needed, 2 tablespoon Coriander leaves

Notes

• I used a regular sized onion and two small tomatoes.
• Make sure to add more garlic if needed. I used large sized flakes. If small, use 8 flakes.
• If you want, add coriander leaves after mustard splutters and give a quick stir before pouring the ground mixture.
• You can add a pinch of sugar in this chutney.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Stepwise photos

1. Heat a teaspoon of oil in kadai and fry cubed onion, tomato and garlic until tomatoes turn mushy.

2. Cool down, grind smoothly.

3. Heat remaining oil, splutter mustard, add ground paste. Add little water if needed.

4. Add salt, red chilli powder, chopped coriander leaves and boil for 2 mins

Serve with dosa the best combo. We had with ragi dosa.