South Indian
Tomato Chutney
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Tomato Chutney is South Indian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Heat half the oil in a pan and cook the onion, garlic, and dried red chilies until softened, about 5 minutes.
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Add the chopped tomatoes and cook down, stirring occasionally, until jammy and thick, about 12 minutes.
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Cool slightly, then blend to a coarse chutney with the jaggery and salt.
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Heat the remaining oil, let the mustard seeds pop, then add the urad dal, chana dal, and curry leaves and let them turn golden.
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Pour the tempering over the chutney and serve.
Watch how to cook Tomato Chutney
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Tomato Chutney, read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Tomato Chutney carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 220 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Tomato Chutney takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.