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Easy Tomato Chutney – Best Tasting South Indian Tomato Chutney Recipe

My most favorite tomato chutney…

This chutney couldn’t get any better, it’s that perfect. I had this chutney at my aunt’s house many years ago and I fell for it right away. Since then, I’ve been making this chutney quite often. I haven’t tried any other tomato chutney recipes as I am so much in love with this one and haven’t felt the need for trying anything else. With some really basic ingredients you could whip up this chutney, this goes well with either Dosa or Idli. You could even serve with Appam or even as a side dish for rice. I also make tomato dosa, spread the tomato chutney over the dosa and fold it.

This chutney is finger linking good and is absolutely perfect.


Cooking Video

Easy Tomato Chutney - South Indian Tomato chutney
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 4 people
For Cooking & Grinding
  • Oil- 1 tbsp
  • Shallots, sliced- 5 or 10 small/pearl onions
  • Garlic- 3 cloves
  • Cumin seeds- 1 tsp
  • Tomatoes, chopped- 4
  • Chili powder- 1 tsp
  • Salt- 1 tsp
  • Water- ½ cup
For Making Chutney
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Chana dal- 1 tsp
  • Urad dal- ½ tsp
  • Dried red chilies- 2
  • Curry leaves- 1 sprig
  • Ground shallots-tomato
  • Water- ½ cup
  • Fresh tamarind extract- ¼ cup
  • Salt- ½ to 1 tsp
  1. Place a pan over medium heat.
  2. Add oil, let turn hot.
  3. Add shallots, garlic & cumin seeds. Saute for 2 minutes.
  4. Add tomatoes, chili powder & salt; saute for a few minutes.
  5. Don’t have to over cook the tomatoes.
  6. Remove the pan from the heat, let cool down a bit.
  7. Transfer to a blender jar, add water & grind to a smooth paste.
  8. Soak 2 inch slice fresh tamarind in ½ cup warm water for 5 minutes. Squeeze the tamarind in water to extract the juice. Strain the tamarind juice & discard the skin.
  9. Place a wide pan over medium heat.
  10. Add oil, let turn hot.
  11. Add mustard seeds, let splutter.
  12. Add chana dal & urad dal, saute let turn golden brown.
  13. Add dried red chilies & curry leaves, saute for a few seconds.
  14. Add the ground shallot-tomato mixture.
  15. Rinse blender jar with ½ cup water, add the water to the pan. Combine well.
  16. Add the tamarind extract, combine well.
  17. Add salt as per your needs.
  18. Let the chutney come to a slight boil.
  19. Remove the pan from the heat.
  20. Serve in a bowl, enjoy with dosa, idli or appam.
  21. Absolutely finger licking chutney.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...