This vibrant red tomato chutney is my recent obsession as side dish with my every day breakfast which obviously is dosa, idli and their siblings. My dear readers, friends and all chutney loving people, get yourself introduced to this pretty looking, extremely yummy dip that has NO COCONUT and No ONION. Sounds interesting isn’t it?
This tomato chutney is loaded with red and ripe tomatoes and lentils, here lentils are substituting the coconut. When tomatoes are to give pretty, good, warm red color, lentils provide thickness and texture to the chutney.
You need less than 15 minutes to whip this up, where you start with sauteing both the lentils in a pan with some oil and then it is to throw tomatoes, red chillies in to the pan followed by basic spices. As the tomatoes get cooked mushy, your tomato chutney mixture is ready to blend.
As the moisture in tomatoes is just enough to run the mixer, you don’t really need to add water to grind it. But if you are looking for an easily dip-able, creamy tomato chutney then you can go ahead to include water. Pair it up with idli or dosa or even spread on bread and there you are licking every corner of plate.