Red Tomato Chutney – Tangy South Indian Chutney for Dosa or Idli

Red tomato south Indian chutney is one of the most flavourful, creamy and tangy companions of Dosa, Idli or Uttapam.
Red tomato south Indian chutney recipe is easy to make and is prepared in under 15 minutes. It has a perfect amalgamation of sour, tangy, sweet and spicy flavours and tastes delicious. This chutney can also be used as a sauce or a spread.

Serves 5 people

Cooking time 20 minutes


For chutney puree

  • 1 tbsp mustard oil
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • ¼ tsp methi seeds or fenugreek seeds
  • 1 medium sized onion, chopped
  • 5 tomatoes, chopped
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tbsp jaggery powder
  • ¼ cup coconut milk (optional)

For tempering or tadka

  • 1 tsp mustard oil
  • ¼ tsp hing or asafoetida
  • 1 tsp mustard seeds
  • 1-2 whole red chilli
  • 10-15 curry leaves
  • 10 -15 peanut kernels
South Indian Red Tomato Chutney for Dosa and Idli


For chutney puree

  1. Heat oil in a pan. Add urad dal, chana dal and methi seeds and saute till light brown and crisp.
  2. Add onions and saute till translucent and light brown.
  3. Add tomatoes and saute till they turn mushy.
  4. Add salt, red chilli powder, jaggery and mix. Let this mixture cool down completely and add coconut milk.
  5. Add this mixture to a blender and blend till it becomes a puree.

For tempering

  1. Heat oil in a pan. Add mustard seeds and let them crackle.
  2. Add hing or asafoetida, curry leaves, peanuts and whole red chilli(s).
  3. Saute them for 2 minutes and then add this tempering to the chutney puree.
  4. Mix together nicely and serve with Dosa or Idli.

Leave a Reply

Your email address will not be published. Required fields are marked *