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SPICY TOMATO CHUTNEY

Spicy Tomato Chutney with Garlic and Sesame

This spicy tomato chutney is an irresistible South Indian classic that’s rich in flavor and aroma. Made with a bold combination of urad dal, chana dal, garlic, dry red chillies, ginger, and tomatoes, it's further enhanced with sesame seeds and a unique spice blend. Finished with a tempering of mustard, curry leaves, and hing, this chutney adds a delicious zing to dosa, idli, or even rice. A perfect mix of tang, heat, and texture in every spoonful.


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Traditional spicy tomato chutney blended with dals, spices, and sesame seeds, perfect for South Indian breakfasts.¯

Tips & Tricks for Perfect Spicy Tomato Chutney

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For a smokier flavor, roast the tomatoes before blending. Use dry Boriya chillies for authentic color and spiciness, but adjust the number of chillies to suit your heat tolerance. Sesame seeds not only add nuttiness but also thicken the chutney—don’t skip them. Tamarind can be used instead of amchoor for a deeper tang. Store the chutney in an airtight container in the refrigerator; it stays fresh for up to 4 days.

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     Step-by-Step Recipe : Spicy Tomato Chutney

INGREDIENTS

- 1 tbsp urad dal

- 1 tbsp chana dal

- 2 Dry Boriya red chillies (or regular red chillies)

- 1 regular red chilli

- 2 peeled garlic cloves

- 1/2 inch ginger

- 1/2 sliced onion

- 2 chopped tomatoes

- 1/2 tsp amchoor powder (or tamarind as a substitute)

- 1/2 tsp coriander powder

- 1/2 tsp black pepper powder

- 1 tbsp sesame seeds (nuvvulu)

- 1 cup water (adjust for desired consistency)

- Salt to taste

- 1 tbsp oil

**Tempering:**

- 1/2 tsp mustard seeds

- 1/2 tsp cumin seeds

- 1/2 tsp urad dal

- A pinch of hing (asafoetida)

- 10 curry leaves

- 1 red chilli

- 1 tbsp oil

​Thick, flavorful tomato chutney made with dry chillies, amchoor, garlic, and sesame for a bold, tangy twist.

PREPARATION STEPS

1. Heat 1 tbsp oil in a pan over medium flame.

2. Add urad dal, chana dal, and dry red chillies. Fry for 1 minute.

3. Add sliced onions and fry for 1 minute.

4. Add garlic and ginger, and fry for 2 minutes.

5. Add chopped tomatoes and cook until they turn soft.

6. Stir in black pepper, sesame seeds, coriander powder, and amchoor powder (or tamarind). Mix well and turn off the stove. Allow to cool.

7. Once cooled, transfer the mixture to a mixer grinder. Add salt and water, and grind into a smooth paste.

8. For the tempering, heat 1 tbsp oil in a small pan. Add mustard seeds, cumin seeds, urad dal, hing, curry leaves, and red chilli. Fry until the seeds splutter.

9. Pour the tempering over the prepared chutney and mix well.



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