Tomato Chutney For Idli And Dosa Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds start to splutter.
• STEP 2.Add chopped onions and saute until they turn translucent. Then, add chopped tomatoes and cook until they become soft and mushy.
• STEP 3.Add red chili powder, turmeric powder, and salt. Mix well and cook for a few more minutes.
• STEP 4.Remove from heat and let the mixture cool down. Transfer it to a blender and blend until smooth.
• STEP 5.Heat oil in a small pan and add mustard seeds, urad dal, and curry leaves for tempering. Pour this tempering over the chutney and mix well.
• STEP 6.Serve the tomato chutney with hot idli or dosa. It can also be stored in an airtight container in the refrigerator for up to a week.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or less red chili powder.
• For a tangier flavor, you can add a small amount of tamarind pulp or lemon juice.
• If you prefer a smoother texture, you can strain the chutney after blending to remove any coarse bits.

Storage and Serving

• Store the tomato chutney in an airtight container in the refrigerator for up to a week.
• Serve it as a side dish with idli, dosa, or any other South Indian breakfast dish.
• You can also use it as a spread for sandwiches or as a dip for snacks.