Tomato Chutney for Dosa - Simply Sublime!

South Indian cuisines are famous for their authentic taste and amazing blend of flavours. In most of these dishes, you get to enjoy the sublimation of sweet and sour ingredients along with a hint of one specific flavour that can awaken your taste buds. Dosa chutney made with tomato is one of those selected recipes. It is one special item that provides a colourful kick to an entire platter of sambhar-dosa-idli. Even though tomato sauces and spreads are made in different ways using a wide variety of ingredients, dosa chutney made with tomato is slightly discrete. Unlike other spreads and chutneys, it requires some extra time for preparation, along with a precision that brings it to perfection.

Dosa Chutney Made With Tomato Recipe Info:

Prep Time

5 Mins

Cook Time

10 Mins

Total Time

15 Mins


South Indian


Snack Spread

Dosa Chutney Made With Tomato Ingredients:

  • Tomatoes – 3
  • Garlic – 4-5 cloves
  • Dried red chilli – 3-4
  • Chopped coriander leaves – 1/2 cup
  • Curry leaves
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Asafoetida (hing) – 1 pinch
  • Turmeric powder – 1 pinch
  • Urad dal – 2 tbsp
  • Salt – as per your taste

Step-by-Step Instructions:

  • Heat the oil in a non-stick pan and let the oil reach a significant temperature, as it makes the absorption of flavours simple. Add mustard seeds, fenugreek seeds, urad dal, and dried red chilli. You can either grate the garlic cloves or simply cut them in small pieces. Sauté the mixture till the dal turns brown. Now add some chopped curry leaves and mix them well, so it leaves behind a delicious fragrance.
  • On a low flame, start taking out all these ingredients from the pan with the help of a bigger spoon. Make sure that you don’t collect oil from the pan as it will be used for frying other ingredients. Now add chopped tomatoes in the pan along with turmeric powder and salt. Fry tomatoes till they get soft and mushy on a medium flame. Once your tomatoes are ready, you can turn the stove off and leave your ingredients to cool.
  • Now, transfer all these ingredients in a mixer jar and mix to make a fine paste. Don’t forget to add the fried spices you prepared before frying the tomatoes. You can use a spoon to check for any lumps. If there are any more lumps left in the chutney, you can remove them or use them later in a vegetable. Many people prefer these lumps in dosa chutney made with tomato.
  • You can garnish this finger-smacking tomato chutney for dosa with coriander leaves. You can also save some fried spices from the ingredients and use them at the end for giving your chutney an extra special look. If you keep it in an airtight container, then you can easily use it
    for another 2-3 days.

Crucial things to remember:

  • You must check the quality of tomatoes that you are using to make the chutney. Tomatoes that are too tight can take a long time to get soft in the pan even after adding salt. You can use ripe tomatoes, but old tomatoes with loose peel can ruin the taste. Remember that the quality of dosa chutney made with tomato is crucial.
  • The addition of garlic cloves is additional in tomato chutney for dosa. This unique snack dip can be prepared using different kinds of ingredients in various parts of the country.
  • Most people also add onion to balance the tanginess of tomatoes. If you are willing to do the same, then you can increase the number of tomatoes in this recipe.
  • Even though coriander leaves are considered a good option for garnishing dosa chutney made with tomato, you can replace them with fresh mint leaves for an unusual taste.

You can consume this dosa chutney made with tomato with many other cuisines. Enjoy this classic red blend of some of the finest Indian spices with idli, chapati, biryani, or any snack that you love.