Tomato Chutney

There’s something about tomato chutney that feels like a warm handshake in the morning – familiar, bold, and always welcome. In South Indian homes, no breakfast table feels quite complete without a dab of this bright red chutney sitting next to soft idlis or crispy dosas. And when it’s made the way we like it – simple, spicy, and full of body – it turns an everyday breakfast into something quietly special.

What I love most about this chutney is that it doesn’t try too hard. It doesn’t need coconut, doesn’t ask for tamarind, and doesn’t depend on fancy tricks. Just ripe tomatoes, onion, a couple of red chilies, and a bit of garlic, all sautéed in nallennai (gingelly oil) till the rawness melts away and the flavors round out into something tangy and deep. Then a quick spin in the mixer – no water if you want it thick – and you’re almost there.

But the magic happens with the tempering. A spoon of oil, mustard seeds, and a few fresh curry leaves – that final touch brings life and fragrance to the chutney, like a temple bell ringing at dawn.

This version, without tamarind or coconut, leans entirely on the natural sharpness of tomato and the mild sweetness of cooked onion. That’s why it pairs beautifully with almost anything – pillowy idlis, golden dosa, rava upma, even a spoon of hot rice with a dash of ghee.

At home, this is the chutney that appears when we want things bold but balanced. It doesn’t overpower, but it refuses to be ignored. And when you’re eating Kanchipuram Idli or even a masala dosa, this chutney just knows how to fit in – a red streak on a banana leaf, ready to wake up your taste buds.

So the next time you’re flipping dosa or steaming idlis, skip the fuss – go with this tomato chutney. It’s honest, reliable, and always ready to make breakfast better.

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Tasty

Tomato Chutney

Author: Ushadevi Cooking Method: Roasting, Sauteing Cuisine: Karnataka, Kerala, Tamil Courses: Breakast, Curries & Side Dishes, Vegan, Vegetarian

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 Tomatoes (sliced)
• 1 Onion sliced
• ¹⁄₂ teaspoon Chilly Powder
• ¹⁄₂ teaspoon Mustard seeds
• 1 spring Curry leaves
• 2 Garlic cloves (optional)
• 2 Dry Red Chillies
• Salt and Oil as required

Instructions

1. In a pan, sauté tomatoes, onion, and garlic for a few minutes until soft.
2. Switch off the flame and let the mixture cool.
3. Blend the cooked mixture with chilli powder into a thick paste.
4. In a pan, heat oil and add mustard seeds.
5. When the mustard seeds crackle, add dry red chillies and curry leaves.
6. Pour this tempering over the tomato chutney and mix well.
7. Serve with dosa or idli.