By Devi Poojari
November 2, 2025
The South Indian tomato chutney is a flavour-packed condiment which serves as a dip for dosas, idlis as well as upma or adai. Made using easy-to-find ingredients, the versatile recipe can be tweaked for spice levels based on personal preference for heat as well as consistency.
2 tomatoes, diced 1 onion, diced 2 green chillies, split 1 teaspoon Bengal gram/peanuts 7-8 curry leaves 2 garlic cloves 1 dried red chilli 1 teaspoon mustard seeds 1 + 1 tablespoons oil Salt, to taste
Heat a tablespoon of oil in a pan before adding in the Bengal gram, onions, garlic cloves as well as red and green chillies.
Sauté for 3-4 minutes before adding in some of the curry leaves and tomatoes.
Season lightly with salt to cook until the mixture is slightly softened before cooling it slightly.
Transfer the contents of the pan to a mixer and blitz to form a smooth paste and adjust seasoning.
Temper the mustard seeds and remaining curry leaves before pouring it over the chutney and serving.