I am sharing how to make South Indian-style Tomato Chutney recipe at home to serve with Idli and dosa. If you love the Tomato chutney served at South Indian restaurants with Idli and Dosa then you must try this recipe. It is sweet, spicy, tangy and so delicious!
This South Indian-style tomato chutney is simple, easy to make, and ready in 30 minutes. It is vegan, gluten-free, and can be made ahead of time.
About Tomato Chutney
Tomato chutney is a staple in South Indian cuisine, often served with dosas, idlis, and various rice dishes. It also pairs with snacks like pakoras and samosas and breakfast dishes like parathas.
It is also known as Tamatar ki Chutney in Hindi and Thakkali Chutney in South India and may look like a Tomato pickle, but is different in many ways.
Traditionally made with fresh ripe tomatoes, this chutney combines the natural sweetness and tanginess of tomatoes with various spices.
It is a perfect blend of sweet, tangy, and spicy flavors that can vary from mild to spicy.
There are many regional variations of tomato chutney across India and other countries, each with its unique ingredients and preparation methods. I’m sharing my easy version of this spicy chutney today.
For this easy tomato chutney recipe, cook the tomatoes with garlic, dried red chilies, and spices until the tomatoes are soft. Then blend to a smooth paste and finish with a tempering of mustard seed and fresh curry leaves.
Whether you enjoy it as a dip, spread, or side dish, tomato garlic chutney is a must-try!
Recipe Ingredients
Ripe Tomatoes: The star ingredient, ripe, red, and juicy tomatoes, provides the base and natural sweetness to the chutney. I use plum or Roma tomatoes. Garlic: It adds a nice garlicky flavor without overpowering the chutney. You can skip it if you dont like garlic but I highly recommend adding it. Red Chilies: Dried Red chilies, provide the chutney its signature spiciness. The quantity of chilies used can be adjusted to control the heat level. Spices: Cumin seeds, turmeric, Kashmiri red chili powder, and salt are the only spices you will need. Kashmiri red chilli powder provides a beautiful color to the chutney without adding too much heat. Dal (lentils): Chana dal (split chickpea) and urad dal (split black gram lentil) are commonly used in most South Indian chutney varieties. They add a nutty flavor, balance the heat, and add thickness to the chutney. Sugar: Helps balance the spicy and tangy flavors. You can also use jaggery. Oil: A neutral cooking oil is used for tempering the spices and sautéing the tomatoes. I have used avocado oil. Mustard Seeds: These tiny seeds are a key component in South Indian chutneys and are commonly used in tempering. When heated, they release a nutty flavor and enhance the overall taste. Curry Leaves: Used in tempering. Curry leaves are added for their distinct aroma and subtle, earthy flavor. Asafoetida (Hing): A pinch of asafoetida is commonly used to enhance the overall flavor of the chutney. It has a unique, pungent aroma. Skip to make this chutney gluten-free. Please refer to the recipe card for exact measurements of ingredients.
How To Make Tomato Chutney (Stepwise Photos)
Making Tomato Chutney:
1 - Heat oil in a pan on medium heat. Once the oil is hot, add chana dana and urad dal. Saute them on medium heat till golden brown. 2 - Next, add the red chilies and cumin seeds and saute till the seeds sizzle. Do not burn them. 3 and 4 - Add the garlic and chopped tomatoes. Cook till the tomatoes are soft and reduce in size. Deglaze with water if needed. 5 - Add the spices, turmeric powder, Kashmiri red chili powder, sugar (or jaggery), and salt. Mix well and cook this mixture for another 2-3 minutes. 6 - Allow the tomato mixture to cool completely. 7 - Transfer to a blender jar and blend into a smooth chutney, add water only if and as needed (1-2 tablespoons). 8 - Taste test for salt and add more if required. Pour into a serving bowl.
Making tempering (tadka)
9 - Heat oil in a small wok/kadhai or pan. Add the mustard seeds and Urad dal. 10 and 11 - Once the mustard seeds start spluttering, add the asafoetida, curry leaves, and dry red chili (optional). Fry till curry leaves are crisp. Turn off the heat. 12 - Pour the tempering over the tomato chutney. Mix to combine. Spicy tomato chutney is ready!
Serving Suggestions
Serve this simple tomato chutney with traditional South Indian breakfast items like dosa, idli, vada, and uttapam or as a dipping sauce for Indian snacks such as pakoras, samosas, parathas, and bhajis. It can be enjoyed with plain rice and ghee or as an accompaniment to biryanis and pulao. This spicy and tangy chutney can also be used as a spread with sandwiches, burgers, grilled cheese sandwiches, wraps, and rolls.
Storage Instructions
You can store tomato chutney in the refrigerator in an airtight container for up to a week. Cool it completely to room temperature before storing it.
You can also freeze it for up to 3 months in freezer-safe containers or ice cube trays.
Defrost the required amount of frozen tomato chutney overnight in the fridge or leave it on the counter for a few hours until defrosted.
Recipe Tips
Use red ripe tomatoes for the best results. They should be firm but not overripe. Balance sweet and sour flavors to your taste preference. If you prefer the chutney more tangy add tamarind pulp or lemon juice to it, I have not used it in the recipe since my tomatoes were sour enough. Similarly, adjust the sugar (jaggery) to balance the flavors. Customize the spiciness to your taste by adjusting the quantity of red chilies and chili powder. I recommend adding Kashmiri red chili powder along with dried chilies for a bright red chutney color. You can make the chutney smooth or leave it slightly chunky. If you prefer a smoother texture, blend the chutney well. Variations - add onion and ginger to this recipe to make it an onion tomato chutney recipe.
More Easy Chutney Recipes
More Tomato Recipes
I hope you enjoy this Easy Tomato Chutney Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Update Notes: This post was originally published on Sep 23, 2014, but was republished with, step-by-step instructions, new photos, tips, and a video in Oct of 2023.
