Tomato Chutney is one of my personal favorites to have with a piping hot, melt in the mouth, Idlis. This Tomato Chutney is a play of the tanginess from the tomatoes and sweetness from the jaggery. The lentils give it a nice body and texture. Although this Tomato Chutney takes longer than Coconut Chutney, it is completely worth the wait!

Tangy Tomato Chutney

Tangy Tomato Chutney | How to make Easy Tomato Chutney step by step guide to making this chutney

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Dips and Spreads, Side Dish

Cuisine Indian

Calories 42 kcal

Equipment

• Blender

Ingredients

  

• 1 tablespoon urad dal dehusked black gram lentils
• 1 tablespoon channa dal yellow split peas
• 1 tablespoon oil vegetable
• 2 piece dry red chilies
• 1 tablespoon mint leaves
• 5 tomatoes roughly chopped.
• 1/2 tablespoon salt
• 1/2 tablespoon jaggery

Instructions

 

• In a pan, take some urad dal, chana dal, mint leaves, and red chili. Saute till the dals become golden brown.
  
• Add the roughly chopped tomatoes in them and saute it.
  
• Cook till the tomatoes leave the water.
• Add salt, jaggery, and turmeric powder. Mix everything well.Switch off the stove and let it cool down.
• After it has cooled down, blend the mixture. Do not add any water. It will change the consistency of the chutney.
  
• Tomato Chutney is ready! A very easy recipe
  

Notes

What to eat with the tomato chutney: 

• Idli, Rava dosa, uttapam, vadas. palak paratha.

Tips: 

• You can make this and store it in the freezer for a month. 

 

If you’ve tried this Tomato Chutney Recipe then don’t forget to rate us. You can also follow us on Facebook and Instagram to see what’s latest in our kitchen!

Keyword Tangy Chutney, Tomato Chutney