South Indian Style Tomato Chutney

When often asked about your favourite meal or favourite foods, we often answer these questions with our famous entrée or a plate full of complete meal like Paav Bhaji , Chhole Bhature , Biryani and Raita or Lasagne with garlic bread etc

But then occasionally it is that side dish, often not even mentioned in our long list of favourites that outshines the main entree! We think this chutney, or this dip or this raita is so yummy! To the extent that may be we can’t even have a particular main dish or entree without that humble but sumptuous side dish.

One such ravishingly delicious side dish or you can call it side dip is this tangy and spicy tomato chutney made in South Indian style. So hey! Why waste time ? Let’s quickly see it’s ingredients and method of preparation.



  • Tomatoes: 4 medium sized diced
  • Onions: 2 medium sized or one big onion diced ( The thumb rule here is to have onions half of the amount of tomatoes)
  • Thai Green chilies: 4 chopped
  • Oil 4+ 2 tablespoons divided
  • Mustard seeds: 1/2 teaspoon
  • Hing(asafoetida) :one small pinch
  • Dessicated coconut: 1/2 cup
  • Urad Daal (black gram split skinless lentils): 2+ 1/2 teaspoon divided
  • Chana Daal (split chick pea lentils) :1 tablespoon
  • Tamarind: 1 table spoon (If using tamarind pulp, use only 1 teaspoon)
  • Red chilli powder: 2 teaspoons ( you can increase the amount if you want it spicier)
  • Turmeric powder: 1/2 teaspoon
  • Water-2 to 3 tablespoons only if required
  • Salt: as per taste.
  • Curry leaves ( optional, but tastes yummy! ) 4-5 leaves
  • Dried whole red chilli ( optional) -1


  • In a thick bottom pan heat 4 tablespoons of oil. Add 1 tablespoon of chana Daal( yellow gram split lentils) 2 teaspoon of urad Daal (black gram split lentils) when these two daals change colour to matt gold (these daals give earthy flavour to our chutney) add chopped green chillies and onions and let the onions cook till they become translucent. Adding a pinch of salt at this moment will make the onions cook faster.
  • After onions are translucent add chopped tomatoes, salt, and turmeric, cover an cook these 4/5 minutes till the tomatoes are softened. Add red chilly powder. And remove from heat.
  • Once the mixture cools down from hot to warm, add this mix to a blender, add desiccated coconut, and tamarind pulp/pieces. Blend these thoroughly. You can use a few tablespoons of water if absolutely required for blending.
  • Remove this tomato chutney in your serving bowl. Now it’s time to prepare tempering. In a smaller pan heat two tablespoons of oil, add 1/2 teaspoon of urad Daal, pinch of hing curry leaves and whole red chilli. Once all these are finely toasted. Leave the tempering at a side to cool down to warm. Before serving pour this tempering over the tomato chutney!
  • Enjoy with idlis/ Dosa/ appams or just as a side dish with any meals.


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Sonal Joshi Nagawkar

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