Indian Tomato Chutney

Indian Tomato Chutney


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


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.

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