Tomato Chutney Recipe (For Idlis and Dosas)
Tangy tomato and lentil dip
Servings: 2 cup
Calories: 2456kcal
Ingredients
- 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
Tempering/waghar/tadka
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds / Rai
- 2 dried whole red chilies
- 6 Curry Leaves
Instructions
- 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.
Nutrition
Calories: 2456kcal | Carbohydrates: 516g | Protein: 118g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 633mg | Potassium: 29833mg | Fiber: 159g | Sugar: 335g | Vitamin A: 104801IU | Vitamin C: 2041mg | Calcium: 1344mg | Iron: 37mg