RECIPE FOR TOMATO CHUTNEY FOR DOSA WITH STEP BY STEP INSTRUCTIONS AND PICTURES.
Tomato Chutney is similar to Tomato Coconut Chutney which has fewer ingredients. It takes only 30 minutes to prepare. This is a time-saving chutney recipe and goes amazing with Idly, dosa and appam. It contains only tomatoes, red chillies and shallots. This chutney is a combination of sour and sweet with a smooth texture. You can either make them thin or thick as per your wish.
I often make this recipe for tomato chutney for dosa at my home since I and my husband are fond of this chutney. You can also add coconut along with this but I mostly skip coconuts. This is a simple recipe that can be prepared even by beginners. Hence try this recipe and let me know how it turned out for you.
You may also like my other Side Dish and Chutney Recipes. Do check them here.
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Tomato chutney for Dosa
Equipment
- Pan
Ingredients
MAKING OF TOMATO CHUTNEY
- 12 nos Shallots (small onions)
- 4 Tomatoes Chopped
- 3 Red Chillies
- Salt for taste
- 2 tbsp Oil for cooking
TEMPERING
- 1 tsp Mustard Seeds
- Few curry leaves
- 3 tbsp Oil for tempering.
Instructions
- Heat oil in a pan and dry red chillies to it. Roast them for a min. Then transfer to a separate plate.
- Add shallots (small onions) to it. Roast them until they turn translucent.
- Then add chopped tomatoes and saute them until the tomatoes turn mushy. Add a required amount of salt to it.
- Once they are cooked, transfer them to a plate and allow the tomatoes to come to room temperature.
- Then add the roasted chillies to a mixer jar and blend it first.
- Next, add cooked tomatoes and shallots. Grind them smoothly without adding water.
- Transfer the ground chutney to a vessel. Add a required amount of water into the mixer jar and add it to the chutney.
TEMPERING THE CHUTNEY
- Heat oil in a tadka pan and add mustard seeds.
- Once it splutters, add curry leaves.
- Pour the tempering ingredients over the chutney.
- Serve hot.
Notes
- You can also add curry leaves to the tomatoes while sauteing.
- Make sure the cooked tomatoes reach room temperature while grinding.
PICTURE REPRESENTATION FOR MAKING TOMATO CHUTNEY RECIPE
TO MAKE TOMATO CHUTNEY
Heat oil in a pan and dry red chillies to it. Roast them for a min. Then transfer to a separate plate.
Add shallots (small onions) to it. Roast them until they turn translucent.
Then add chopped tomatoes and saute them until the tomatoes turn mushy. Add a required amount of salt to it.
Once they are cooked, transfer them to a plate and allow the tomatoes to come to room temperature.
Then add the roasted chillies to a mixer jar and blend it first.
Next, add cooked tomatoes and shallots. Grind them smoothly without adding water.
Transfer the ground chutney to a vessel. Add a required amount of water into the mixer jar and add it to the chutney.
TEMPERING THE TOMATO CHUTNEY
Heat oil in a tadka pan and add mustard seeds. Once it splutters, add curry leaves. Pour the tempering ingredients over the chutney.
Tomato Chutney is ready to serve hot.
