Tomato Chutney

This is one of my favorite chutneys for idly and dosa, the color of the chutney is too tempting to eat. Next time when you are making idly or dosa, try this, surely you will like it.


  • Tomato ————————– 2 (sliced)
  • Onion —————————– 1(sliced)
  • Grated coconut ————- 1/4 cup
  • Dry chili ————————–1
  • Kashmiri chili ————— 2
  • Garlic clove ——————– 1
  • Cumin seeds —————— 1/2 tsp
  • Urad dal ————————– 1 tsp
  • Cooking oil ——————— 2 tsp
  • Salt to taste
  • For seasoning
  • Mustard seeds ————— 1/2 tsp
  • Curry leaves ——————- 1 spring

How To Make

  • Place a pan on the stove in medium heat and add a tea spoon of oil
  • Then add the cumin seeds, urad dal and chilies and saute for a minute
  • Now add the onion, tomato and salt
  • Stir it for five minutes
  • Switch off the stove and wait for it to cool down
  • Grind all the things from the pan with very little water using a mixer/blender
  • Then add the grated coconut and grind it again into a smooth paste
  • Now pour it into the serving bowl
  • Place a small pan on the stove in medium heat and add another tea spoon of oil and the mustard seeds
  • Wait until it crackles and add the curry leaves
  • Pour this into the chutney
  • Enjoy with your dosa or idly


  • Use Kashmiri chili to get this color
  • Grated coconut is totally optional


  1. […] I recently read about oats dosai from a magazine and I tried it. It came out well and I liked it, so sharing the recipe. After making the batter, you can use it right away, no need to ferment. I usually make it for dinner and the leftover batter can be stored in the refrigerator for next day. I like this dosai with tomato chutney. […]


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