No Onion No Garlic Tomato Chutney
This is a no onion no garlic version of Tomato Chutney. This tomato chutney can be served with Idli/Dosa or can also be mixed with hot rice.
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:
No Onion No Garlic Tomato Chutney Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 3 people
Calories: 36kcal
This is a no onion no garlic version of Tomato Chutney. This tomato chutney can be served with Idli/Dosa or can also be mixed with hot rice.
Print Recipe
Ingredients
- 3 Tomato
- 2 Green Chili
- ½ tsp Salt
- ½ tsp Red Chili Powder
- 3 Red Chili
- 1 Gooseberry Size Tamarind
- ¼ tsp Fenugreek Powder
- ¼ tsp Turmeric Powder
- 2 tsp Sesame Oil
For Tempering
- 1 tsp Sesame Oil
- 1 tsp Mustard Seeds
- Few Curry Leaves
Instructions
- 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 1/2 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. Finally add fenugreek powder and mix well. Remove from flame. Add the tempered mustard seeds, curry leaves to the chutney and mix well.
Serving Time!
- Serve the hot and spicy Tomato chutney with idly/dosa/bajji. Even this can be mixed with hot steaming rice!
Video
Notes
- Adjust the spice level of the chutney according to your taste
Nutritional Info
Nutrition Facts
No Onion No Garlic Tomato Chutney Recipe
Amount Per Serving (1 tbsp)
Calories 36
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 4g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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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 1/2 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.
- Finally add fenugreek powder and mix well. Remove from flame. Add the tempered mustard seeds, curry leaves to the chutney and mix well.
SERVING TIME!
-
Serve the hot and spicy Tomato chutney with idly/dosa/bajji. Even this can be mixed with hot steaming rice!
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Hello madam your recipes are very good. I need little clarification , In this Tomato chutney recipe – you have mentioned in step 2 like this -take a pan and keep in flame. in step 2 – Add 1 teaspoon of gingelly oil and add mustard seeds and hing. When the mustard seeds starts to sputter, add curry leaves and fry for 30 seconds and remove from flame and take it aside in a bowl – but in the final step there is no mention about what do this , This is for seasoning in the final or what –Thanks & Regards
Thanks Krishnamurthy for pointing this out. I have updated the recipe accordingly. Yes, the This needs to be added to the final product before serving.
Hi Mam..This is an awesome Chatni..It tastes superb! Thank u 🙂
Since this is summer season..U can teach us variuos Papad/Sandige..That would be great!!
Hi Mam..This chatni tastes superb!! Quick, Easy and Very very tasty!!
I just followed your recipe and it came out very well. Chutney is very tasty. Thanks.
Hi Sowmya, please post more recipes without onion and garlic.
Sure will do it. Thanks