South Indian Tomato Chutney/ Tomato Onion Chutney
Recipe type: Accompaniments
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 1 cup chopped tomatoes
  • 1 medium sized onion finely chopped
  • 8-10 curry leaves
  • 2 dried red chilies
  • 1 tsp mustard seeds
  • ¼th tsp asafoetida powder
  • ¼th tsp turmeric powder
  • 1 tsp split Bengal gram
  • 1 tsp split black gram(skinless)
  • 3-4 green chilies chopped
  • Coconut Oil
  • Salt
  1. Heat 2 tbsp coconut oil in a pan.Put Bengal gram and Black gram.Fry until the lentils turn light brown.
  2. As lentils turn brown, roasted aroma emanates from it. Add curry leaves and green chilies and fry.
  3. Now add chopped onions. Fry until onions turn light brown. Add turmeric powder, chopped tomatoes, salt to taste and mix. Tomatoes must be cooked until they turn mushy.
  4. When tomatoes become mushy, turn off the heat and allow it to cool down.Grind the mixture into chutney.Do not add water while grinding.
  5. Tempering the chutney: Heat 1 tbsp coconut oil, Add mustard seeds, asafoetida powder,dried red chilies.Pour the tempering over chutney.
  6. Spicy and tangy tomato chutney can be relished with Idlis, Dosa and Medu Vadas. It can be refrigerated in a air tight container and used for 2-3 days.
Recipe by Kali Mirch - by Smita at