Indian Tomato Chutney

    30 min

    This Indian chutney is made with tomatoes, onions, black lentils, mustard seeds, asafoetida, coriander and chillies. It goes exceptionally well with dosas (Indian crepes).

    Be the first to make this!

    Serves: 12 

    • 1 tablespoon cooking oil
    • 1 teaspoon skinned split black lentils (urad dal)
    • 1 teaspoon mustard seed
    • 4 dried red chillies
    • 2 green chillies, chopped
    • 1 pinch asafoetida powder
    • 1 tablespoon cooking oil
    • 1/2 onion, chopped
    • 2 tomatoes, chopped
    • salt to taste
    • 4 tablespoons chopped coriander leaves

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the oil in a small frying pan over medium heat; cook the lentils, mustard seed and red chillies in the hot oil until the seeds start to burst. Remove from heat and add the green chillies and asafoetida powder; stir. Allow to cool slightly; grind the mixture to a coarse powder using a mortar and pestle.
    2. Return the frying pan to the heat with 1 tablespoon oil; cook the onion in the hot oil until softened, about 5 minutes. Stir the tomatoes into the onion and continue cooking until most of the liquid has evaporated, about 3 minutes. Add the mixture to the lentil mixture; grind until the onions are completely crushed into the mixture. Season with salt; fold the coriander leaves into the chutney to serve.


    Skinned split black lentils (urad dal), asafoetida powder can be found in Indian/South Asian stores.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)