Being in love with south Indian food, dosas, idlis are a part of our breakfast and to go with it the common condiments are the tasty coconut chutney, malgapudi which we lovingly call as gun powder and sambhar.
One of my oldest memories of tomato chutney is from my school days when I stayed in Dombivali and we used to bring appam from a famous outlet called Dhanalakshmi. This is the time when my love for tomato chutney began. I can’t believe I had eaten all these wonderful dishes at maximum 10-15 rupees per plate. This was about 15 years back. I so miss that place. The best part about this was unlimited chutney and generous servings. It didn’t matter if the idlis or dosas were done with. The chutneys were finger licking good. Thanks to my elder brother who introduced me to this. Nostalgic!!!!!
Recently we visited Dakshinayan, a well known restaurant in Pune famous for authentic south Indian dishes. Even though I found it to be a little expensive, most of the recipes were true to the palate, which is a rare experience in Pune. The moment the first dish was served, I was bowled over to see two ramekins, one filled with tomato chutney and another with onion chutney and that too unlimited!!! The taste of the tomato chutney lingered for hours together and I decided, no matter what I had to prepare this soon.
Here’s my take on my favourite chutney. Hope you too are a fan as well.
Tomato – 3 medium sized diced
Onion – 1 medium sized diced
Garlic- 4 cloves peeled
Dried Red chillies – 1-2
Chana dal – 1 ½ Tablespoon
Salt – to taste
Oil – 1 teaspoon
Oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Curry leaves – 3-4
- In a kadhai or a pan heat the oil mentioned under ingredients.
- Fry the garlic cloves and chana dal till golden brown in colour and keep it aside on a plate.
- In the same oil fry the dried red chillies till they turn a little brown. Transfer this too on the plate and let it cool.
- In the remaining oil sauté the onion till transparent and then add the diced tomatoes and fry till the tomatoes are soft. Add salt during this process. Let this mixture cool down.
- Transfer the tomato-onion mixture along with the fried garlic cloves, chana dal and dried red chillies in a grinder and grind everything together to a smooth paste. No need to add water. Transfer this to a bowl.
- Temper this with the ingredients mentioned under tempering. Mix well and serve with dosa, idli, or paniyaram (appe).
- Try this chutney on bread as a spread. It tastes amazing.
- This can be stored in the refrigerator for 2-3 days.