Easy and Savoury Tomato Chutney for Dosa and Idli

Chutneys are the inevitable part of almost every Indian household. Everyone has their own style of making chutneys, depending on their choice of the cuisine. And chutneys in any form are at the heart of every Indian meal. The traditional tomato chutney for dosa and idli is perfect for tantalizing your taste buds. It makes an ideal side dish to go with, even with parathas, sandwiches, pakoras, and almost every Indian snack. Winking out, the tomato chutney for dosa is finger-licking in the real sense. So, without frittering away time, let's get straight to this easy recipe of our savory tomato chutney for dosa. To make tomato chutney for dosa at home, follow the detailed step by step recipe with photos posted below.

Tomato Chutney Info

Prep Time

5 Mins

Cook Time

10 Mins

Total Time

15 Mins





Tomato Chutney Ingredients (1 serving):

Tomato Chutney Ingredients:
  • 2 to 3 large ripe Tomatoes (chopped)
  • 1 medium-sized onion diced (optional)
  • 2 to 3 Garlic cloves (optional)
  • 1 Tablespoon of oil
  • 1/2 Teaspoon Cumin seeds
  • 1 Tablespoon Chana Dal OR 2 Tablespoons peanuts
  • 1/2 Tablespoon Urad Dal
  • 1/4 Teaspoon Methi (fenugreek) seeds
  • 2 to 3 Red or Green Chillies OR 1/2 Teaspoon red chili powder
  • 1/4 Teaspoon Turmeric powder
  • 1/4 Teaspoon Sugar
  • Salt to taste
For Tempering:
    • 2 Teaspoons of oil
    • 1/2 Teaspoon mustard seeds
    • One twig of curry leaves
    • Pinch of Hing (Asafoetida)
    • 1/4 Teaspoon Urad Dal (optional)

Step-by-Step Instructions

  • Take 1 Tablespoon of oil in a large pan and allow it to heat on a medium flame.
  • Next, add cumin seeds, Urad dal, Chana dal (or peanuts), a few methi seeds, and red chilies or red chili powder. You can reduce the number of chilies/chili powder if you prefer the chutney to be less spicy.
  • Sauté them on the medium flame until the dal turns golden brown, and you get a piquant aroma.
  • Further, you can add garlic cloves and diced onion until the onion turns golden. Remember that you don’t have to brown the onion. Also, you can choose to skip this step entirely.
  • Add chopped tomatoes, and continue to sauté till the water from the tomatoes evaporates entirely, and mixture in your pan reduces in size. At this stage, your mixture should be devoid of any raw flavors and smell aromatic.
  • Now, add turmeric powder, a pinch of sugar and salt to taste. Sauté for a few seconds, and turn off the heat.
  • Allow the mixture to cool completely and blend it to a smooth paste using your mixer jar or bullet blender. If you wish to go the traditional route, you can also use mortar and pestle. You can choose to add little water if the chutney texture appears to be too thick.
  • Now, for the tempering, take a small pan with about 2 teaspoons of oil, and let it heat on a medium flame.
  • Next, add the mustard seeds and urad dal (optional). Allow it to splutter.
  • After the spluttering slows down, add a few curry leaves and a red chili cut into two, and a pinch of asafoetida. You can skip the red chili if you wish to keep your chutney less spicy.
  • Pour this tempering mixture on your chutney. And, your tomato chutney for dosa is ready to be served.

Enjoy this chutney with dosas, uttapam, idli, or even parathas and pakoras. Team it up with anything, and you will be licking your fingers clean!