Tomato chili chutney recipe | Easy chutney recipe to pair with Idli | dosa. Tomato chilli chutney without coconut, recipe with full video and step by step pictures.
We make different varieties of chutney to pair with idli and dosa. We usually make tomato chutney with red chilis. Sometimes a small variation in the ingredient makes a huge difference in the taste. I added a handful of coriander leaves also to enhance the taste.
This tomato chili chutney is made without adding coconut. So you can pack this for small travel too. I made this medium spicy but you can add 1 more extra chili to increase the spiciness.
I have given few variations to the chutney in the notes section. Also check out
Tomato Chili chutney recipe
Tomato green chili chutney
Ingredients
- 2 ripe tomatoes
- 2 tsp cooking oil
- 1 tbsp urad dal
- 2-3 green chili
- 1 handful coriander leaves
- Salt as needed
- 3 cloves garlic optional
- 2 tsp sesame oil
- 1/2 tsp mustard seeds
- Few curry leaves
Instructions
- In a pan add 2 tsp cooking oil.
- Add 1 tbsp urad dal, chopped green chili, and garlic cloves(if adding)
- Saute till golden brown.
- Once it turns golden brown, add 2 chopped tomatoes.
- Cook till the tomatoes become soft.
- Add a handful of coriander leaves to this and saute for a minute.
- Switch off the flame.
- Add salt and mix well.
- Let this cool completely.
- Grind into a fine paste.
- Add water to adjust the consistency.
- Temper mustard seeds and curry leaves in 2 tsp of sesame oil.
- Serve with Idli | dosai . This goes well with chapati too.
Notes
2. I added 2 chilis, it was less spicy.
3.You can add little coconut while grinding too.
- In a pan add 2 tsp cooking oil.
- Add 1 tbsp urad dal, chopped green chili, and garlic cloves(if adding)
- Saute till golden brown.
- Once it turns golden brown, add 2 chopped tomatoes.
- Cook till the tomatoes become soft.
- Add a handful of coriander leaves to this and saute for a minute.
- Switch off the flame.
- Add salt and mix well.
- Let this cool completely.
- Grind into a fine paste.
- Add water to adjust the consistency.
- Temper mustard seeds and curry leaves in 2 tsp of sesame oil.
- Serve with Idli | dosai . This goes well with chapati too.
1.You can add little mint leaves or curry leaves instead of coriander leaves.
2. I added 2 chilis, it was less spicy.
3.You can add little coconut while grinding the Tomato Chilli chutney.
