Tomato onion chutney for idli, dosa tiffin is a very regular chutney in south Indian homes. I grew up eating tiffins like idly, dosa, uttapam and various kinds of upma for breakfast. Every morning, my amma gets busy cooking some kind of chutney to accompany our tiffins. So you can only imagine how many varieties of chutney we, south Indians, would be cooking 🙂
Of the different kinds and flavors of chutney available, the one that tops my list is ‘Tomato chutney’. I loveeeeee tomatoes and tomato chutney is my comfort food. I, in fact, like to eat it with a hot bowl of white rice and ghee. Oh my! I am salivating 😀
In my website, you will find lots of chutney recipes that I share as and when I get time to click them nicely! Generally, once the food is ready on my plate, I am more interested in eating it rather than click them. That’s the only reason I find it difficult to click my tiffin plates in the mornings. But today, I cooked a lovely south Indian tiffin for brunch — Masala dosa with sambar, coconut chutney and tomato onion chutney! I made myself some time to click them so that I can share this lovely recipe with you all 🙂
If interested, you can check my chutney collection below.
- Chow chow chutney (NEW!)
- Onion chutney
- Tomato chutney
- Tomato peanut chutney
- Peanut or groundnut chutney
- Onion coriander chutney
- Coconut chutney
- Ginger(adrak) chutney
- Coriander chutney
- Tindora (dondakaya) chutney
- Tomato capsicum chutney
- Peanut curry leaves chutney
Today’s recipe is the Udupi-style or the south Indian tiffin center kind of tomato and onion chutney that goes very well with nice crispy dosas and idli, uttapam. It is a nice variation to the basic tomato chutney. You can adjust the spiciness of this dish as per your liking and preferences!
Tomato onion chutney | Idli, dosa side dish | Udupi chutney
Course: breakfastCuisine: South IndianDifficulty: Easy2
servings20
minutessouth Indian breakfast recipe which is similar to the Udupi or the tiffin center style chutney!
Ingredients
Tomato – 1 cup, chopped
Onion – 1/2 cup, chopped
Dry whole red chili – 2
Tamarind pulp – 1 tbsp
Oil – 1 tsp
Chana dal, senagapappu – 1 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves – 5
Hing, asafoetida – 1/4 tsp
Salt – as needed
Directions
- Heat oil in a pan.
- Add the chana dal, mustard seeds, fenugreek seeds, hing, curry leaves, red chili. Fry till there’s a nice aroma,for about 2 minutes
- Into this, add the onions. Fry till they turn translucent, but should not brown
- Add the tomatoes. Cook covered till it becomes mushy
- Add the tamarind pulp and fry for a minute. Remove from heat and let it cool down
- Transfer to a blender. Add salt to taste. Blend to a smooth chutney consistency.
- Transfer to a serving bowl. You can temper it with mustard seeds before serving.
Notes
- I never add garlic to my chutneys. You can if you like that flavor
