Friday 5 October 2012

Tomato Garlic Chutney

Spicy and Tangy Chutneys are favourite accompaniment for all idli, dosa varieties in South Indian. Give it a try!


Onion -1
Tomato – 2 
Grated Coconut – ½ cup
Garlic - 5 to 6 cloves
Red chillies - 3 to 4
Tamarind – little
Asafoetida (perungayam) – a pinch
Curry leaves – 10 leaves
Urad dhal – 1tsp
Channa dhal – 1tsp
Salt - as required
Oil – as required
Mustard seeds – 1 tsp


Heat oil in a pan; add urad dhal and channa dhal.

When the colour changes to golden brown, start adding red chillies, curry leaves, garlic, onion and tamarind one after another. Saute for few seconds.

After that add tomatoes and salt. Cook until tomatoes become soft.

Remove pan from the stove and allow it to cool.

Take a blender or mixie add tomato mixture along with grated coconut; grind it into a fine paste.

Transfer the chutney into a serving bowl.

Take a kadai add one or 2 tsp of oil for seasoning the mustard. After it splutters, mix it with chutney.

This spicy, tangy chutney goes well with all idli and dosa varieties.

Note: If you don’t want to add coconut, you may skip that step!


  1. as the family members suffering from cold they asked spicy chutney for dosa,i preferred this chutney by increasing the red chilly to 8.too tasty!

  2. Its better to change "coconut" to "grated coconut" in the ingredients part.

  3. Chutney was simply tasty....Thank You Poorni.

  4. Yummy spicy chutney!!! We too follow the same method da...

  5. Thank you,Poornimaji.shall try it out.


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