Instant Tomato Chutney, super spicy. Can be made in less than 15 minutes. Perfect for side dish any Indian dishes, can be a great spicy dip for any appetizers.
Are you searching for chutneys that can pair excellently well with Dosa and Idly, that can be prepared in jiffy minutes? This Instant tomato chutney will top, out of long listed.
When returning home in the midnight, after some long tiring journey, after trying out various food outside.. coming back home.. and gobbling this with dosa….yummmy…these are the moments to enjoy.
If the tomatoes are ripening and sour, it’s a double delight. But if the tomatoes are hard and bland, then add little tamarind to compensate the sourness, but this is completely optional. One more optional ingredient in this recipe is Gingelly oil, add this would boost the flavor. But substituting it with regular cooking oil would also bring out good results.
This tomato chutney is versatile, I love to spread this chutney as a layer while making veggie bread sandwiches. My mom adds leftover tomato chutney to the Kuzhambu she makes, which has got excellent proven results.
You may also interested in looking into other Tamil recipes like, Rava Sweet Paniyaram, Raagi Puttu, Instant Banana Dosa recipe.
How to make instant tomato chutney:
1. Wash and clean tomato. Peel and wash onion. Take red chilies to the amount you can bear the heat with and adjust it accordingly. I normally go for 3 red chilies. If the tomatoes are ripening and sour, the best would be the results. And cut them into big chunks, so that it is easier for grinding.
2. In the mixer/Grinder grind tomato, onion, red chilies along with required amount of salt. No need to add water, as the tomato itself brings the consistency of the chutney. Grind it till it becomes the smooth paste.
3. In a small pan, add gingelly oil or any cooking oil of your choice. And temper mustard seeds, urad dal. Once mustard seeds start crackling, add curry leaves. When curry leaves slightly changes its color, add this hot tempering onto the ground chutney. Let’s enjoy the sizzling sound it makes.Serve instant Tomato Chutney with Idly, dosa. I can also give you one more fabulous idea of using this chutney as a base for making bread sandwiches.
Instant Tomato Chutney
Ingredients
- 1 Tomato
- 1 Onion
- 2 Red Chilies
- 1/2 tsp Salt or as required
- 2 tsp Sesame seed Oil
- 1 tsp Black Mustard seeds
- 1 tsp Skinless black gram /urad dal
- 1 Sprig Curry Leaves
Instructions
- Wash and clean tomato. Peel and wash onion. Take red chilies to the amount you can bear the heat with and adjust it accordingly. I normally go for 3 red chilies. If the tomatoes are ripening and sour, the best would be the results. And cut them into big chunks, so that it is easier for grinding.
- In the mixer/Grinder grind tomato, onion, red chilies along with required amount of salt. No need to add water, as the tomato itself brings the consistency of the chutney. Grind it till it becomes the smooth paste.
- In a small pan, add gingelly oil or any cooking oil of your choice. And temper mustard seeds, urad dal. Once mustard seeds start crackling, add curry leaves. When curry leaves slightly changes its color, add this hot tempering onto the ground chutney. Let's enjoy the sizzling sound it makes.Serve instant Tomato Chutney with Idly, dosa. I can also give you one more fabulous idea of using this chutney as a base for making bread sandwiches.
Nutrition
Tips and Variations for instant tomato chutney:
Saute the ground mixture for a while in the seasoning oil, to remove the strong flavors of onion and red chilies.Give it a try with Peerkangai Thol Thuvaiyal, Poondu Chutney.
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Lovely chutney. Mom usually makes it this way. nice pair with hot dosa.
lovely chutney… i would prefer cooking it for some time to get rid of the raw taste… 🙂