Pickles and Chutney Quick Recipes South Indian Cuisine

South Indian Tomato Chutney


Oil – 1 Tablespoon
Tomato, chopped – 3 medium
Chana dal(yellow gram) – 1 Tablespoon
White urad dal – 1 Tablespoon
Curry leaves – 4 to 5
Garlic cloves – 4 to 5
Dry red chilly – 5 to 6
Fresh Coconut, chopped – 2 Tablespoon

Ingredients for Tempering:
Oil – 2 Tablespoons
Mustard seeds – 1 Teaspoon
Curry leaves – 3 to 4
Hing(asafoetida) – ¼ Teaspoon


Heat oil in kadai, add chana dal and urad dal, sauté for 15 seconds.

Add curry leaves, dry red chilly, garlic, tomato, mix well, sauté for 3 to 4 minutes.

Take this mixture in mixi bowl, add fresh coconut and blend well in smooth paste.

Heat oil in tadka pan, add mustard seeds, let them spullter. Switch off the flame and add curry leaves and hing into tadka pan and mix well.

Pour this tadka over smooth paste and mix well.

Take serving bowl, pour this chutney and garnish with curry leave.

Serve with dosa, uttapam, idali.    

Tip : you can also add desiccated coconut instead of fresh coconut. 

You can find here different types of idali recipes – Rawa oats Idli  and Peppy Tomato Oats Idli