Tomato Chutney – South Indian Style

August 31, 2008 by Mansi

Tomato Chutney, made with onions, tomatoes, and the essential flavor of garlic, coconut and tamarind, is a favorite south-indian recipe. This chutney is a classic accompaniment to Idlis and Dosas, even Medu Vadas! It can be preserved for a few days too; there’s a reason why you’ll find a jar of tomato chutney in every home in southern India – extremely versatile and tasty, this can be used as a dipping sauce with several local favorites!

Ingredients
[Recipe contributed by Viji]

1 medium onion – chopped
2 tomatoes
3 dry red chillies
2 cloves of garlic – minced
4 curry leaves
1 tbsp coriander leaves – chopped
1/4 cup grated coconut
3 tbsp oil
1 tsp tamarind pulp
salt – as required

Method
Take a pan and heat the oil in it. Fry the onions till they become pink and transparent. Then add garlic and chillies and fry for some more time, about 2 mins.

Now add all the leaves, tomatoes, and tamarind, and roast till the tomatoes become soft Finally add the grated coconut, salt and fry for few seconds; then remove from flame and allow to cool a little.

Now grind it in a mixer to make a smooth chutney. DO not add water. Adjust for seasoning, then store the Tomato Chutney in an air-tight jar and refrigerate for upto 10 days.

Comments

Mansi says:

February 17, 2009 at 11:12 am

you only need the tamarind pulp; sorry for the confusion:)
shaikh says:

February 17, 2009 at 8:13 am

i m little confused with the method as it is mention in ingredaints tamarind pulp while in method u says add tamarind. so what to do first – shall we take out tamarind pulp first and then fry or direct we fry tamarind with tomatoes?
Archana says:

November 6, 2008 at 7:56 am

Nice variation. The only difference to a authentic/traditional south indian tomato chutney is, most regions of the southern India dont use garlic, coconut and tamarind for a tomato chutney. Small baby onions (that too the indian version) are used. Green Chillies :).. Well Actually its a whole lot different. A very nice variation and yea, surely great for dosa’s and idli’s. And yummy as a spread for sandwitch as well.