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A bowl of Tomato Garlic Chutney topped with mustard seeds and fresh curry leaves, served as a South Indian chutney for idli and dosa.

Tomato Garlic Chutney Recipe

This Tomato Garlic Chutney is an easy South Indian chutney made with ripe tomatoes, garlic, onion, roasted chana dal, urad dal, and dried red chillies. Finished with a simple mustard seed and curry leaf tempering, it is a delicious side dish for idli, dosa, uttapam, and paniyaram.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: chutney, Side Dish
Cuisine: south indian, Tamil Nadu
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Chutney
  • 2 tbsp gingelly sesame oil
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 2 dried red chillies
  • 5 garlic cloves
  • 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 the Tempering
  • 1 tsp gingelly oil
  • ½ tsp mustard seeds
  • 1 sprig curry leaves

Equipment

  • Kadai or frying pan
  • Mixer Grinder / Blender
  • Tempering Pan

Method
 

  1. Heat gingelly oil in a kadai over medium heat.
  2. Add chana dal and urad dal. Roast until lightly golden.
  3. Add dried red chillies, tamarind, and garlic. Sauté for about 2 minutes.
  4. Add the chopped onion and cook until translucent.
  5. Stir in the chopped tomatoes and cook until soft and mushy.
  6. Allow the mixture to cool completely.
  7. Transfer it to a blender, add salt and water, then grind until smooth.
  8. Heat gingelly oil in a small pan for tempering.
  9. Add mustard seeds and let them splutter.
  10. Add curry leaves and sauté for a few seconds.
  11. Pour the tempering over the chutney and mix well.
  12. Serve with idli, dosa, uttapam, paniyaram, or chapati.

Notes

A small piece of tamarind enhances the overall taste without making the chutney too sour.
Roast the dals only until light golden to avoid bitterness.
Use ripe tomatoes for the best colour and flavour.