We make different varieties of chutney to pair with idli and dosa. We usually make tomato chutney with red chilis. Sometimes a small variation in the ingredient makes a huge difference in the taste. I added a handful of coriander leaves also to enhance the taste. This tomato chili chutney is made without adding coconut. So you can pack this for small travel too. I made this medium spicy but you can add 1 more extra chili to increase the spiciness. I have given few variations to the chutney in the notes section. Also check out
Onion tomato chutneyOmavalli ChutneyTomato Sesame chutney
Tomato Chili chutney recipe
In a pan add 2 tsp cooking oil.Add 1 tbsp urad dal, chopped green chili, and garlic cloves(if adding)Saute till golden brown.
Once it turns golden brown, add 2 chopped tomatoes.Cook till the tomatoes become soft.
Add a handful of coriander leaves to this and saute for a minute.Switch off the flame.Add salt and mix well.
Let this cool completely.Grind into a fine paste.Add water to adjust the consistency.Temper mustard seeds and curry leaves in 2 tsp of sesame oil.
Serve with Idli | dosai . This goes well with chapati too.
1.You can add little mint leaves or curry leaves instead of coriander leaves. 2. I added 2 chilis, it was less spicy. 3.You can add little coconut while grinding the Tomato Chilli chutney.
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