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easy tomato chutney idli dosa

Spicy Tomato Chutney for Idli

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course condiments
Cuisine Indian, south indian
Servings 8 servings


  • 1 tbsp gingelly oil or any other cooking oil
  • 1 tsp mustard seeds
  • 2 tbsps urad dal
  • 1 sprig curry leaves
  • 4 cloves garlic optional
  • 4 chillies dried red
  • 1/4 tsp fenugreek seeds
  • pinch asafoetida
  • 4 tomatoes roughly chopped
  • 3/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1/2 cup coriander leaves


  • Heat the oil in a pan. Fry mustard seeds, urad dal, curry leaves, garlic, fenugreek seeds and red chillies until the urad dal turns golden brown. Using a slotted spoon, remove these ingredients into a small bowl and keep aside.
  • In the same pan, fry the chopped tomatoes on high flame with salt and turmeric, until it turns mushy. Allow this to cool.
  • Transfer the cooked tomatoes to a mixer jar / food processor. Add the fried spices to this along with coriander and grind to a coarse or fine paste, as per your liking.
  • You can also reserve 1 tsp of the fried mustard, urad dal and curry leaves to use as a garnish on top of the chutney. Save in an airtight container in the refrigerator. Use within 2-3 days.


Serve this tomato chutney with idli, dosa, parathas or even toast.
Use fresh mint leaves instead of coriander.
Garlic can be omitted.