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Nani Chutney recipe


This is a variety of tomato chutney. I named it as Nani chutney because I make varieties of tomato chutneys and this is my son Nani’s favourite. This is also a recipe from my mother in law. My son simply loves this so much; I always have this chutney in stock, stored for him.



  • 50gm Gingelly oil

  • 10 cloves of garlic 

  • 1 teaspoon of mustard

  • 1 of teaspoon of urad dal

  • 2 teaspoon of chilli powder

  • 2 medium size tomatoes

  • 2 medium size onions

  • Turmeric powder a pinch

  • Salt as needed

 For Garnishing - Curry leaves 



  • Grind the onions, tomatoes and garlic cloves together in a mixer jar.

  • Heat the kadai and add 50g of gingelly oil.

  • Add mustard and urad dal. 

  • Once it splutters, pour the grinded mixture.

  • Now add a pinch of turmeric powder and 2 teaspoons of chilli powder.

  • Add salt as required and mix it well.

  • Close the kadai and cook it in low flame for about 5 to 6 min.

  • Once the oil gets settled on the top, add a teaspoon of idly batter.

  • Mix it well and garnish it with curry leaves.

Tasty Nani chutney is ready! 


Tips / variations:       

  • We add a teaspoon of idly batter, to get the perfect consistency of the dish. 

  • Similar to the spicy garlic chutney, this chutney also requires a little bit extra amount of oil, so the mixture gets cooked well. 

  • I use gingelly oil as it is good for health.


Shelf Life:   

It can stay for 3 or 4 days if refrigerated.   


Nutrients value: 

  • This chutney is a perfect blend of tomatoes and onions. 

  • Tomatoes are a powerful antioxidant, super rich in Vitamin C and good for the heart. 

  • Onions help to boost your immunity and regulate your blood pressure.