This tomato chutney is spicy and tangy, made with fresh tomatoes, spices and seasoned with a flavor tempering. Learn how to make this really easy tomato chutney recipe, South Indian style with stepwise pictorials.
Tomato chutney is one of my recent favorite chutney’s to accompany idli’s and dosa’s. It is tangy from the flavor of the tomatoes itself and some chilli powder adds a nice heat.
I have always had dosas and idlis with the usual coconut chutney or the green coconut chutney coz that is what it is served along with in most restaurants, in Mumbai at least.
I discovered this chutney only when I started working and one of my South Indian colleague who was also the head of one of the departments, had got it for lunch. As we always sit to share our lunch, I tasted some and loved it.
It was nice and tangy with a little heat from the after taste. I got in touch with her through Whatsapp lately and she was kind enough to share the recipe again. Actually, she had shared the recipe earlier but I hadn’t been smart enough to jot it down. I just made it once and forgot about it!
So anyways here it is! I’m glad to have documented it now. There are tons of tomato chutney recipes online, this one is quite different.
For one, the tomatoes are not sautéed rather cooked in its own juices by reducing it down, and tempered with some seasonings. Secondly, you do not need a blender to make a paste, the tomatoes become mushy enough to just mash them with the back of a ladle.
My colleague uses only mustard seeds and asafoetida for the tempering, the curry leaves, chillies, and garlic are an addition I love. You may skip those.
Recipe courtesy: Mrs. Karuna
- STEP BY STEP INSTRUCTIONS TO MAKE TOMATO CHUTNEY RECIPE
- HOW TO MAKE TOMATO CHUTNEY RECIPE?
- Tomato Chutney Recipe
STEP BY STEP INSTRUCTIONS TO MAKE TOMATO CHUTNEY RECIPE
1.Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.
2.Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.
3.Switch off the heat, and set aside.
4.For the tempering – Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa’s etc. We enjoyed this with some delicious vermicelli idli’s, recipe here .
HOW TO MAKE TOMATO CHUTNEY RECIPE?
Tomato Chutney Recipe
Ingredients1x2x3x
Ingredients: Measuring cup used, 1 Cup = 250 ml (Makes 1/2 cup chutney)
- 300 grams tomatoes, about 2 cups roughly chopped tomatoes, I used 4 Roma tomatoes
- 1/2 to 1 tsp red chilli powder adjust as per desired heat
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- salt, to taste
For the tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- Pinch of asafoetida
- 1 garlic clove, sliced finely
- 2-3 red chillies
- 6-7 curry leaves
Instructions
- Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.
- Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for the first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.
- Switch off the heat, and set aside.
- For the tempering - Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa’s etc. We enjoyed this with some delicious vermicelli idli’s.
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
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Thanks for visiting! Have a lovely week ahead!
Regards,
Freda
Tomato Chutney Recipe
Ingredients
Ingredients: Measuring cup used, 1 Cup = 250 ml (Makes 1/2 cup chutney)
- 300 grams tomatoes, about 2 cups roughly chopped tomatoes, I used 4 Roma tomatoes
- 1/2 to 1 tsp red chilli powder adjust as per desired heat
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- salt, to taste
For the tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- Pinch of asafoetida
- 1 garlic clove, sliced finely
- 2-3 red chillies
- 6-7 curry leaves
Instructions
- Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.
- Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for the first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.
- Switch off the heat, and set aside.
- For the tempering - Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa’s etc. We enjoyed this with some delicious vermicelli idli’s.
Vermicelli Idli recipe with step-by-step pictures. This vermicelli idli is quick and delicious, sure to please kids and adults alike. Learn how to make this easy idli recipe which makes for a tasty vegetarian breakfast option.
Vermicelli is something that I always have in my pantry. We love vermicelli kheer/payasam, that I make once a month at least. Semiya upma | sevai upma is another common breakfast dish in my house. Besides that, we also enjoy making the dry version of vermicelli sweet to have some along with our evening tea.
This vermicelli idli is like an instant idli , doesn’t taste like the real idli, but looks great and taste just as good. In a nutshell, this is like a steamed cake version of vermicelli upma.
Like most things that I dilly dally, in terms of trying out several of the recipes that interest me, having bookmarked like a million (okay not million, but you get it, don’t you?) I tried these soon enough!
It’s one of my favorite items to have on the breakfast/brunch menu or a light dinner. Moreover, my son liked it too, and if he does then I know that recipe is a keeper and ought to be repeated often. Just makes life so much simpler when you see your little one enjoy something 🙂
Next time, I intend trying this recipe using ragi semiya. I guess it would be equally good.
Vermicelli is such a great source of carbohydrates, and when combined with yogurt you get your dose of proteins as well. Addition of veggies boosts the fiber and nutritional value of this healthy and quick idli . Plus don’t you think they look attractive and inviting for the little ones?
They won’t even know they had a wholesome meal thinking they ate something fancy! Vermicelli idli is also a good option to pack for your child’s school tiffin box. Do try it out guys, I’m sure it will end up on your favorites list too 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE VERMICELLI IDLI
- HOW TO MAKE VERMICELLI IDLI | SEMIYA IDLI?
- Vermicelli Idli | Instant Semiya Idli Recipe | Steamed Savory Vermicelli Cakes
STEP BY STEP INSTRUCTIONS TO MAKE VERMICELLI IDLI
1.In a bowl, add the yogurt, grated carrot, salt to taste, finely chopped green chillies, grated ginger and mix well. Keep aside. Since I was making it for my son, I skipped the chillies.
2.Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden brown.
3.Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.
4.After 10-15 minutes, add in the chopped cilantro, mix well.
5.Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.
6.Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.
7.Switch off the gas and allow the pressure to settle down. Remove the idlis with the help of a butter knife. They come off very easily. Serve it hot with chutney of your choice. I served with tomato chutney . You can find the recipe here . You can also serve this vermicelli idli | semiya idli with coconut coriander chutney .
HOW TO MAKE VERMICELLI IDLI | SEMIYA IDLI?
Vermicelli Idli | Instant Semiya Idli Recipe | Steamed Savory Vermicelli Cakes
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups unroasted Vermicelli
- 1 cup yogurt
- 3 nos. green chillies, finely chopped
- 1 inch piece fresh ginger, grated
- 1 tbsp cilantro (dhania) leaves, chopped
- 1/2 cup grated carrots
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- In a bowl, add the yogurt, grated carrot, salt to taste, finely chopped green chillies, grated ginger and mix well. Keep aside. Since I was making it for my son, I skipped the chillies.
- Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden brown.
- Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.
- After 10-15 minutes, add in the chopped cilantro, mix well.
- Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.
- Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.
- Switch off the gas and allow the pressure to settle down. Remove the idlis with the help of a butter knife. They come off very easily. Serve it hot with chutney of your choice. I served with tomato chutney. You can find the recipe here . You can also serve this vermicelli idli | semiya idli with coconut coriander chutney .
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Thanks for stopping by!
Regards,
Freda
