Tomato Garlic Chutney Recipe | Easy South Indian Chutney for Idli & Dosa
Tomato Garlic Chutney Recipe is one of the most common chutneys served in South Indian hotels and tiffin shops. Whether you order idli, dosa, uttapam, or paniyaram, this chutney is almost always on the plate. It’s also one of my favourite chutneys because it’s easy to make and tastes delicious with almost any South Indian breakfast.
I make this chutney regularly at home because it stays fresh for 2 to 3 days in the refrigerator. Since there’s no coconut in this recipe, it lasts longer than coconut chutney, making it perfect when you want to prepare it in advance.
One thing I do differently is that I never add red chilli powder. I use only dried red chillies, which give this chutney a beautiful colour and just the right amount of spice. Along with roasted garlic, tomatoes, and a small piece of tamarind, the chutney turns out rich, flavourful, and perfect to enjoy with hot idli or crispy dosa
What is Tomato Garlic Chutney?
Tomato Garlic Chutney is a spicy, tangy, and flavourful South Indian chutney made by sautéing ripe tomatoes, onion, garlic, chana dal, urad dal, dried red chillies, and a small piece of tamarind in gingelly oil. The ingredients are then blended into a smooth chutney and finished with a simple tempering of mustard seeds and fresh curry leaves.
This homemade chutney has a perfect balance of spice, tanginess, and roasted flavours, making it an excellent side dish for idli, dosa, uttapam, paniyaram, adai, and chapati. The roasted dals add a naturally creamy texture, while the garlic and tamarind enhance the depth of flavour without overpowering the tomatoes
Ingredients for Tomato Garlic Chutney Recipe
- 2 tablespoons gingelly (sesame) oil
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 2 dried red chillies
- 5 garlic cloves (with or without skin)
- 1 medium onion, roughly chopped
- 2 medium ripe tomatoes, roughly chopped
- Small piece of tamarind
- Salt to taste
- ½ cup water (adjust as needed)
For Tempering
- 1 teaspoon gingelly oil
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
How to Make Tomato Garlic Chutney Recipe (Step-by-Step)
Step 1: Roast the Lentils
Heat 2 tablespoons of gingelly oil in a pan over medium heat. Add the chana dal and urad dal, then sauté until they turn light golden and aromatic.
Step 2: Saute the Garlic and Red Chillies
Add the dried red chillies, small piece of tamarind, and garlic cloves. Sauté for about 2 minutes until the garlic is lightly roasted.
Step 3: Cook the Onion
Add the roughly chopped onion and saute until it becomes soft and translucent.
Step 4: Add the Tomatoes
Add the roughly chopped tomatoes and cook until they become soft, mushy, and release their juices.
Step 5: Grind the Chutney
Switch off the heat and let the mixture cool completely. Transfer it to a blender, add salt and ½ cup water, then grind into a smooth chutney. Add more water if needed to adjust the consistency.
Step 6: Prepare the Tempering
Heat 1 teaspoon of gingelly oil in a small tempering pan. Add the mustard seeds and let them splutter. Then add the curry leaves and sauté for a few seconds.
Step 7: Finish and Serve
Pour the tempering over the prepared chutney and mix well. Serve fresh with idli, dosa, uttapam, paniyaram, or chapati.
Note: Adjust the amount of water while grinding to get your preferred consistency. Adding a small piece of tamarind enhances the flavour, but you can skip it if you prefer a milder tomato taste.
Expert Tips
- Roast the chana dal and urad dal until light golden. Over-roasting can make the chutney taste slightly bitter.
- Use ripe red tomatoes for the best colour, natural sweetness, and balanced tanginess.
- Don’t skip the gingelly oil. It gives the chutney its authentic South Indian aroma and flavour.
- Add only a small piece of tamarind. It enhances the taste without making the chutney too sour.
- Let the mixture cool completely before grinding. This helps achieve a smoother texture and prevents steam from building up in the blender.
- Adjust the water gradually. Add a little at a time while grinding until you reach your preferred consistency.
- Temper just before serving for the freshest aroma and the best flavour.
- Store leftovers in an airtight container in the refrigerator and use within 2 to 3 days for the best taste.
Serving Suggestions
Tomato Garlic Chutney is a versatile South Indian side dish that pairs well with a variety of breakfast recipes. Here are some delicious ways to enjoy it:
- Serve it with soft, fluffy Idli for a simple and comforting breakfast.
- Enjoy it alongside Crispy Dosa for a classic South Indian combination.
- Pair it with Soft Coconut Dosa for a delicious mix of flavours.
- Try it with Healthy Jowar Dosa for a wholesome and nutritious meal.
- Serve it with Kadalai Maavu Dosa as a protein-rich breakfast option.
- Enjoy it with Red Cholam Idli or Dosa for a millet-based breakfast.
- Pair it with Kollu Idli for a healthy and filling meal.
- Sprinkle some Idli Podi with a drizzle of gingelly oil alongside this chutney for an authentic tiffin experience.
- You can also serve it with Mint Chutney or Coriander Chutney when preparing a South Indian breakfast platter with multiple chutney varieties.
FAQs for Tomato Garlic Chutney Recipe
Can I skip tamarind?
Yes. If your tomatoes are naturally tangy, you can skip the tamarind. However, adding a small piece gives the chutney a deeper, more balanced flavour without making it overly sour.
How long can I store Tomato Garlic Chutney?
Store the chutney in an airtight container in the refrigerator for up to 2 to 3 days. Since this recipe doesn’t contain coconut, it generally stays fresh longer than coconut-based chutneys. Always use a clean, dry spoon while serving to help maintain freshness.
Can I add peanuts to this chutney?
Yes. Roasted peanuts can be added for a richer and nuttier flavour. Keep in mind that peanuts will slightly change the taste and texture, making it different from the traditional South Indian Tomato Garlic Chutney.
What should I do if the chutney becomes too spicy?
If the chutney turns out too spicy, add one or two more cooked tomatoes and blend again. You can also increase the quantity of roasted chana dal or add a little more water to balance the heat without changing the flavour too much.
Can I add red chilli powder instead of dried red chillies?
Yes, you can, but I don’t recommend it. Dried red chillies add both colour and spice naturally while giving the chutney a deeper roasted flavour. Red chilli powder can make the chutney taste sharper and slightly raw if not cooked properly.
Why is gingelly oil used for Tomato Garlic Chutney?
Gingelly (sesame) oil gives the chutney its authentic South Indian flavour and aroma. It also pairs beautifully with tomatoes, garlic, and roasted lentils, making the chutney taste richer than when prepared with regular cooking oil.
Tomato Garlic Chutney Recipe
Ingredients
Equipment
Method
- Heat gingelly oil in a kadai over medium heat.
- Add chana dal and urad dal. Roast until lightly golden.
- Add dried red chillies, tamarind, and garlic. Sauté for about 2 minutes.
- Add the chopped onion and cook until translucent.
- Stir in the chopped tomatoes and cook until soft and mushy.
- Allow the mixture to cool completely.
- Transfer it to a blender, add salt and water, then grind until smooth.
- Heat gingelly oil in a small pan for tempering.
- Add mustard seeds and let them splutter.
- Add curry leaves and sauté for a few seconds.
- Pour the tempering over the chutney and mix well.
- Serve with idli, dosa, uttapam, paniyaram, or chapati.
Notes
Tried This Tomato Garlic Chutney Recipe?
I’d love to hear how it turned out! Leave a comment below and share your experience or any tips that worked well for you.
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Happy Cooking! 😊
