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tomato chutney
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Tomato green chili chutney

Easy Tomato chili chutney without coconut, pairs well with Idli and Dosa
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast | Dinner, Side Dish
Cuisine: Indian
Keyword: South Indian breakfast recipes
Servings: 3
Author: Jeyashri suresh


  • 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


  • 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.



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 too.