Tomato Chutney Recipe
A vegetarian South Indian Recipes recipe with onion - roughly chopped, tomato - roughly chopped, fresh coconut - grated. Ready in 35 min, serves 8.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the Tomato Chutney recipe, add oil in a wide pan and roast the channa dal and chillies and add it into the mixer along with the coconut and set aside
tomato - roughly chopped(400 grams)fresh coconut - grated(1/2 cup)green chilli(1)dry red chilli(1)kashmiri dry red chillies(3)to 3 dry red chillies(2) - 2
In the same pan, add a little oil and add the chopped onions and cook until the onions turn soft and translucent
onion - roughly chopped(200 grams)tomato - roughly chopped(400 grams)tablespoons coriander (dhania) leaves - chopped finely include more stem(2) - 3
Once they turn translucent, add the tomatoes and cook until they are soft and lose some of their juices
tomato - roughly chopped(400 grams) - 4
Set aside and let it cool completely
- 5
Blend the ingredients in the mixer jar until they are coarsely pounded and add the onion-tomato mixture into the jar along with some salt and blend till its smooth
onion - roughly chopped(200 grams)tomato - roughly chopped(400 grams)salt - 6
Transfer into a bowl and add the coriander and mix gently
tablespoons coriander (dhania) leaves - chopped finely include more stem(2) - 7
The next step is to temper the chutney
- 8
In a tadka pan, heat a teaspoon of oil, add mustard seeds and let them crackle
mustard seeds(1/2 teaspoon) - 9
Once they crackle, add the asafoetida, curry leaves and chillies and pour the tempering on the tomato chutney
tomato - roughly chopped(400 grams)green chilli(1)dry red chilli(1)kashmiri dry red chillies(3)tablespoons coriander (dhania) leaves - chopped finely include more stem(2)curry leaves - fewasafoetida (hing) - big pinch(1)to 3 dry red chillies(2) - 10
The Tomato Chutney is ready to be served!
tomato - roughly chopped(400 grams)
Rate this recipe
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Tomato Chutney Recipe
A vegetarian South Indian Recipes recipe with onion - roughly chopped, tomato - roughly chopped, fresh coconut - grated. Ready in 35 min, serves 8.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making the Tomato Chutney recipe, add oil in a wide pan and roast the channa dal and chillies and add it into the mixer along with the coconut and set aside
tomato - roughly chopped(400 grams)fresh coconut - grated(1/2 cup)green chilli(1)dry red chilli(1)kashmiri dry red chillies(3)to 3 dry red chillies(2) - 2
In the same pan, add a little oil and add the chopped onions and cook until the onions turn soft and translucent
onion - roughly chopped(200 grams)tomato - roughly chopped(400 grams)tablespoons coriander (dhania) leaves - chopped finely include more stem(2) - 3
Once they turn translucent, add the tomatoes and cook until they are soft and lose some of their juices
tomato - roughly chopped(400 grams) - 4
Set aside and let it cool completely
- 5
Blend the ingredients in the mixer jar until they are coarsely pounded and add the onion-tomato mixture into the jar along with some salt and blend till its smooth
onion - roughly chopped(200 grams)tomato - roughly chopped(400 grams)salt - 6
Transfer into a bowl and add the coriander and mix gently
tablespoons coriander (dhania) leaves - chopped finely include more stem(2) - 7
The next step is to temper the chutney
- 8
In a tadka pan, heat a teaspoon of oil, add mustard seeds and let them crackle
mustard seeds(1/2 teaspoon) - 9
Once they crackle, add the asafoetida, curry leaves and chillies and pour the tempering on the tomato chutney
tomato - roughly chopped(400 grams)green chilli(1)dry red chilli(1)kashmiri dry red chillies(3)tablespoons coriander (dhania) leaves - chopped finely include more stem(2)curry leaves - fewasafoetida (hing) - big pinch(1)to 3 dry red chillies(2) - 10
The Tomato Chutney is ready to be served!
tomato - roughly chopped(400 grams)
Rate this recipe
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