Tomato Chutney (South Indian Style)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (64)

Tomato Chutney (South Indian Style)

NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 2%
CARBS 5G22% OF CAL
2G FIBER2G SUGAR1G OTHER
FAT 7G75% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tangy and spicy South Indian tomato chutney made with fresh tomatoes, lentils, and aromatic spices. Served as an accompaniment to idli, dosa, and other South Indian snacks.

condimentindiandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 tablespoon oil
  • 1 teaspoon urad dal ((split and husked black gram))
  • 2 to 3 dry red chillies (- broken and deseeded, I have used less hot variety of red chillies. Check point no 4 in notes.)
  • 1 to 2 cloves (- optional)
  • 4 to 5 black peppercorns
  • 1 inch ginger (- peeled and chopped)
  • 1.5 cups tomatoes (chopped, 225 to 250 grams or 2 large tomatoes)
  • 1 pinch asafoetida ((hing) - optional)
  • salt (as required)
  • 2 tablespoons water (- for blending or grinding, add 1 or 2 tablespoon more if needed)
  • ½ tablespoon oil (- sesame oil or sunflower oil or any neutral flavored oil)
  • ½ teaspoon mustard seeds
  • 7 to 8 curry leaves
  • 2 to 3 fenugreek seeds ((methi seeds))
  • 1 pinch asafoetida ((hing))
  • 1 dry red chili (- halved and deseeded)
PREP
20M
SODIUM
394MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.