Jan 12, 2013

Tomato Chutney Without Coconut

A Tamilian friend of mine makes the most amazing idlis in the world. I havent eaten better idlis in restaurants or even at home (hope the mother and the in-law dont see this). Dinner in her house is anything but rice and usually it would be what I would consider breakfast. With idli being a staple there, many of our casual visits in the evening would progress into an offer to feast on them. With the matter of what-will-they-think having been let go of, it would be promptly agreed to. The hubby is a die-hard idli fanatic. The idlis from her kitchen are always accompanied by chutney and sambhar. On one such an occasion I chanced upon a chutney which would go on to become a mainstay in my kitchen. The tomato and onion chutney is one of the healthiest chutneys that you could make. And the taste is pure bliss but what else can one expect with tomatoes and onions in it. Plus it has the advantages of minimal oil and no coconut! The only drawback I see with it is that it does require some time to cool before grind as you will read later. But that's only because the blades of the blender would spoil if blending hot stuff. If you can manage those 10-15 minutes of time then you have a winner.
I love this chutney and can eat it with anything. Try it and you will not regret!

Tomato Chutney without Cococnut

Serving: 3/4 cup
Prep Time: 10 mins  Cook Time: 30 mins (which includes 15 minutes for cooling)


2 Tomatoes (medium sized)
1 Onion (medium sized)
3 tsp Coriander seeds
2 Green chillies
2 tsp Oil

For Seasoning

2 tsp Oil
5-6 Curry leaves
1 tsp Mustard seeds
1 tsp Urad Dal


  1. Chop the onions and tomatoes rough since they would be ground later. No need to cut the chillies. 
  2. Heat 2 tsp of oil in a heavy bottommed pan on medium-high heat. 
  3. Add onions, green chillies and coriander seeds and saute till the onion turns transluscent.
  4. Now add in the tomatoes and saute till they are tender but not fully cooked.
  5. Allow the mix to cool completely before grinding it. 
  6. In the same heavy bottomed pan heat 1 tsp of oil on medium-high heat and add the mustard seeds.
  7. Once the seeds splutter, add in the urad dal and curry leaves and let fry for 10 seconds. 
  8. Add the ground mix into the pan and sautee for another 6-8 minutes.
  9. Serve with idlis, dosas, chapathi or any kind of Rotti. Rice mixed with this chutney and eaten is also yummy. 

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