Tomato chutney is a popular south Indian condiment for hot idli and dosai, that is tangy and spicy. Tomato chutney can be prepared with or without coconut, i have already posted tomato chutney with coconut and now i am posting without coconut. My other tomato chutney’s are

• Tomato chutney ( version 1)
• Tomato thokku
• Tomato thokku (version 2)
• Tomato carrot chutney

Ingredients:

Serves 3 to 4

• 1 big – Onion or use 2 medium onion (chopped)
• 2 nos – Tomato (medium size)(chopped)
• 2 to 3 nos – Garlic (sliced lengthwise)
• 1 or 2 nos – Dry red chillies ( or add as needed)
• 1 tsp – Split black gram / Ulunthu
• 5 nos – Curry leaves
• Salt to taste  

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds / kaduku
• 1/4 tsp – Split black gram / ulunthu
• 4 or 5 nos – Curry leaves
• 1 pinch – Asafoetida

Preparation method:

1. Heat little oil in a pan, add split black gram / ulunthu, chopped garlic, curry leaves, dry red chillies, saute until ulunthu become slightly golden brown in color.
2. Next add chopped onion along with required salt, followed by tomato and saute until tomato becomes mushy. Switch off the stove and allow them to cool completely.
3. Transfer sauteed mixture to a blender and blend it to puree. Finally season it with the items given in the list for seasoning. Serve it with hot idly and dosai.

Notes:

• Do not grind chutney to a fine paste. It should be grind coarsely.
• You may increase or decrease the amount of dry red chillies as per your spice level.
• You may use either 1 big sized onion or else use 2 medium sized onions.