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Tangy Tomato Chutney

Tomato chutney is a basic side dish in south India cuisine that is made in different ways. There are many styles one can use to make the tomato chutney. I like this chutney for its blended tangy taste of the tomatoes and onions. This chutney goes well with idly and Dosa. 


  •  Oil to sauté
  •  1 teaspoon of mustard
  •  1 teaspoon of urad dal
  •  1 teaspoon of jeera
  •  2 small size tomatoes
  •  2 small size onions
  •  4 dry red chillies
  •  Salt as needed

Garnishing - Curry leaves 





  • Heat the kadai and add 2 spoons of oil.
  • Add red chillies and roast it in low flame.
  • Make sure the red chillies are not burnt.
  • Add finely chopped onions and the salt required.
  • Add the chopped tomatoes once the onions are translucent.
  • Saute for 5 min in low flame.
  • Allow it to cool and grind it in a mixer jar. 
  • Make tadka with mustard, urad dal, jeera and curry leaves.


       Tangy and tasty chutney is ready!  Serve it with idly or dosa.


 Tips / variations:  

  • Adding a pinch of tamarind to this will give a lovely taste. 
  • But, make sure your tomatoes are not that sour, as too much tanginess might spoil the dish.


Shelf Life: 

  • It can stay for a day if stored in the fridge.


Nutrients value: 

  • Tomatoes are a powerful antioxidant, super rich in Vitamin C and good for the heart. 
  • Onions helps to boost your immunity and regulate your blood pressure.