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.
Watch video:
Ingredients
- Ripe tomatoes (medium sized)- 2 nos.
- Split chickpea lentils (chana dal)- 4 tsp
- Split black gram lentil (urad dal)- 2 tsp
- Red chillies- 4 nos.
- Jaggery- 1/2 tsp
- Salt- 1 to 1.5 tsp
- Turmeric powder- 1/4 tsp
- Curry leaves- Few
- Asafoetida - A pinch
- Oil- 2 tsp
Instructions
- Wash and chop the tomatoes in to big chunks. Set them aside.
- Heat a pan adding oil, red chillies and lentils (chana and urad dal). Saute for few minutes till the lentils turn little brown.
- Include chopped tomatoes, turmeric powder, curry leaves and asafoetida. Saute till the tomatoes turn mushy. Switch off the flame and let this cool down. Then transfer it in to mixer along with salt and jaggery. Grind them together to fine paste. Add water if needed.
- Spicy and tangy tomato chutney is ready. Serve it with idli and dosa.
- This chutney turns tangy if not balanced with spice. So add 4 to 5 red chillies or a green chilly to spice it up.
- Choose nice red colored, ripe tomatoes for obtaining vibrant colored chutney.
- If you skip adding water while grinding the chutney, it can last few more hours.
- Seasoning the chutney is optional, if you prefer you can add mustard seeds tempering.
I am looking for ‘Bitter Gourd’ pickle recipie. Please publish if you have tried it.
I haven’t tried it yet. Once I get hold of it, will surely post.
Yummy! My mom who cannot eat very spicy food polished off the chutney
It’s too good.. simple to prepare yet very very yummy.. i literally licked my fingers. Thank u for sharing such wonderful n healthy receipe..