Tomato Chutney- For Dosa
I had absolutely no idea a dosa tomato chutney actually existed until one my friends', Shwata, invited me over for dinner at her place. Her mum had specially prepared a South Indian meal for myself and Neetu without onion and garlic. Naturally, Neetu and I completely pigged out and I could barely move. The next step after enjoying this meal was to find out all the recipes. This tomato chutney recipe is vaguely on the instructions from Shwata's mum. I deleted the exact recipe that was forwarded to me and this is from what I can remember.
Ingredients for the tomato chutney
- 3 medium sized tomatoes- roughly chopped
- 1 inch piece of ginger, roughly chopped
- 3/4 tsp salt ( adjust to taste)
- 1/2 tbsp oil
- 2 dried red chillies
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tbsp lemon juice ( optional)
For the tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1-2 dried red chillies
- 10 curry leaves
- For the chutney, heat the oil in a pan. Once the oil is hot, add in the urad dal, chana dal, dried chillies and ginger, Saute for a few seconds.
- Add in the tomatoes, salt and lemon juice and let the chutney cook until the tomatoes are mushy and cooked.
- Let the mixture cool and grind to a smooth paste.
- Heat the oil for tempering in a tadka pan ( called a vaghariyu in gujarati)
- Once the oil is hot, add in the mustard seeds till the crackle, followed by the urad dal, red chilli and curry leaves.
- Once the urad dal turns slightly brown, switch the flame off and pour the tempering over the tomato chutney
- Serve with dosa, uttapam or idli.
- The dals help to thicken the chutney but at the same time reduce the sourness of the chutney. I prefer mine a bit sour and so I added the lemon juice but it is optional.
- Adding the curry leaves can cause the oil to splatter. Make sure the leaves do not have moisture on them and quickly cover the tadka pan with a newspaper or lid to keep things clean in the kitchen.