South Indian Cookbook

Tomato Chutney

Tomato chutney wonderfully compliments breads, dosai, idli and samosas. There are some variations with this recipe depending on the location, but this tomato chutney is popular in the South.

1 medium onion, small dice
2 teaspoons minced ginger
3 red chilies
2 Tablespoons oil
5 large ripe tomatoes
1 teaspoon mustard seeds
1 teaspoon split black gram dal
salt to taste


Heat 1 tablespoon of oil in a frying pan or kadai and add onions and ginger and fry until the onions turn brown. To remove the skin from the tomato, put them into a pan of boiling water for just a minute and the skin will come off easily. Then, chop the tomatoes into small pieces. Add the tomato to the pan and fry for 2 minutes. Add salt, then add the mixture into a food processor and grind to a paste.

Heat the remainder of the oil in a small frying pan and add mustard seeds and dal. Fry for 2 minutes or when the mustard seeds start spluttering. Add the tomato mixture and fry for about 5 minutes. Serve the tomato chutney with bread such as dosai or poori or roti.

You can make this dish milder or hotter by the number chilies in the recipe.

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