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Tomato chutney is yet another chutney variety for Idly/Dosa. Unlike other chutneys, the tomato chutney is prepared little spicy and hot. I always prefer to make tomato chutney than other varieties as this combination is classic. Also this is no onion no garlic recipe. So perfect dish to make on Vrat (Fasting) days. Most of us use onion along with tomato to make a chutney, but here in this dish, its only tomato and to make it little tangy and yummy, we are going to boil the tomato paste with tamarind water and finally adding a tinge of fenugreek powder to enhance the flavor. Try this version of No Onion No Garlic Tomato Chutney and serve with hot Idli / Dosa!

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Recipe Card for No Onion No Garlic Tomato Chutney:

Instructions with Step by Step Pictures

Finely chop the tomatoes and keep it aside. Soak tamarind in warm water for about 10 mins and extract the juice. Keep this Tamarind Juice aside

TEMPERING

Heat a teaspoon of sesame oil in a pan. Add mustard seeds and hing. When the mustard seeds starts to sputter, add curry leaves and saute for 30 seconds. Remove from tempering from flame and take it aside in a bowl

PREPARING GRINDING INGREDIENTS

Now keep the pan again in the flame. Heat 2 Teaspoon oil in the pan. Add slit green and red chillies and fry for 20 seconds. To this add chopped tomatoes and ½ teaspoon of salt. Give a good mix. Keep in medium flame till the tomatoes are cooked completely

Cool the tomatoes completely and grind it in a mixer to a nice paste

FINISHING CHUTNEY

Keep another pan in flame and add tamarind juice, turmeric and salt. Let it boil for 5 minutes till the raw smell goes off. Add the ground tomato paste, red chilli powder and let it boil for another 5 minutes in tamarind extract.