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4.17 from 6 votes

Tomato Chutney Recipe (For Idlis and Dosas)

Tangy tomato and lentil dip
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Chutney /Dips
Cuisine: Indian
Keyword: chutney
Servings: 2 cup


  • 400 Tomatoes / Tamatar chopped -400 gms (4 medium)
  • 3 tbsp Bengal gram /chana daal
  • 1 tbsp White lentil/urad daal
  • 5 Red kashmiri chilies
  • 10 Curry Leaves / Kadi Patta
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Tamarind / Imli dried – 1tsp
  • Salt / Namak
  • 1/4 tsp Asafoetida / Hing powder
  • 2 tsp Cooking Oil


  • 1 tsp Cooking Oil
  • 1/2 tsp Mustard Seeds / Rai
  • 2 dried whole red chilies
  • 6 Curry Leaves


  • Wash and chop tomatoes into small pieces.
  • Heat oil in a pan and bengal gram and white lentil.
  • Saute on low heat till they become golden in colour.
  • Now add dried red chilies and curry leaves and saute till chili gets a nice colour,but do not overcook otherwise the lentil may get burnt.
  • Add turmeric, asafoetida, salt and chopped tomatoes.
  • Cook on medium flame till tomatoes become soft.
  • Remove the mixture in a bowl and let it cool down completely.
  • Add the tomato mixture and tamarind in the mixer jar.
  • Grind the mixture to make a smooth paste.
  • Take out the chutney in a bowl.
  • Heat oil in a small pan and add mustard seeds.
  • When seeds start crackling add whole red chilies and few curry leaves and add in the chutney
  • Mix and serve with dosa and idlis
  • Keep refrigerated the left over chutney.