Quick & Easy Tomato Chutney for Idli Dosa

Step 1: Sautéing Lentils and Aromatics

Heat 2-3 tablespoons of mustard oil in a frying pan. Once hot, add 2 tablespoons of chana dal and 1 tablespoon of urad dal. Roast them on medium-low flame until they turn light golden brown and fragrant.

Step 2: Adding Ginger, Garlic, and Onion

Add chopped ginger, 8-10 cloves of garlic, and 1 small chopped onion to the pan. Continue to sauté on medium-low flame until the onions become translucent and the raw smell of garlic and ginger disappears.

Step 3: Cooking Tomatoes and Spices

Add 4-5 chopped tomatoes, 2-3 green chilies (as per taste), and coriander stems to the pan. Season with salt to taste and 1 teaspoon of chili powder. Mix well and cook until the tomatoes soften completely and the mixture looks well combined, about 5-7 minutes.

Step 4: Adding Curry Leaves and Cooling

Add a handful of fresh curry leaves to the pan and mix. Turn off the gas and let the mixture cool down completely to room temperature.

Step 5: Blending the Chutney

Transfer the cooled mixture to a mixer grinder jar. Add 2-3 tablespoons of coconut powder. Blend everything into a smooth paste. If needed, add a tiny bit of water to achieve desired consistency.

Step 6: Preparing the Tempering

Transfer the blended chutney to a serving bowl. For the tempering, heat 1-2 tablespoons of mustard oil in a small tempering pan (kalchul). Once hot, add 2-3 dry red chilies, 1 teaspoon chana dal, 1 teaspoon urad dal, 1/2 teaspoon mustard seeds, 1/2 teaspoon fennel seeds, and 1/4 teaspoon fenugreek seeds. Let them splutter and turn golden brown.

Step 7: Finishing with Tempering

Add a pinch of asafoetida (hing) to the tempering. Just before pouring, add a few fresh curry leaves to the hot oil and immediately cover the pan to infuse the aroma. Pour the hot tempering over the chutney in the bowl and cover it for 2 minutes to allow the flavors to meld.

Step 8: Serving the Chutney

After 2 minutes, uncover and mix the tempering into the chutney. The delicious tomato chutney is now ready to be served with idli, dosa, vada, or parathas.

• Adjust green chilies and chili powder according to your spice preference.

• Ensure the mixture cools completely before blending for a smoother paste.

• Cover the tempering immediately after adding curry leaves to trap the aroma.

• Use fresh grated coconut instead of coconut powder for a richer flavor.

• Add a small piece of tamarind while blending for extra tanginess.