Tomato Chutney Varieties - 20 Tomato Chutney Recipes For Idli Dosa

20 Tomato chutney recipes / Collection of tomato chutney varieties. Tomato based chutney is my most favorite among all the chutney recipes I make in my kitchen. So I love to try varieties of tomato chutney recipe for idli dosa I come across in cookbooks, TV shows, friends and relatives. Here I have made a collection of 20 tomato chutney varieties starting from easy tomato chutney recipe to tomato chutney without onion garlic, tomato thokku recipes , green tomato chutney etc.

I have also shared a tomato garlic chutney for roti. All these recipes tastes great with idli, dosa, paniyaram, pongal and appam. Friends, do check out this collection and try your favorite. I have also shared a video below for 3 easy tomato chutney varieties. Do watch it. Also don’t forget to share your feedback with me. Lets see the list of tomato chutney recipes for idli, dosa below !

Check out my

65 chutney recipes for idli , dosa.

15 chutney recipes/ thogayal for rice.

15 idli varieties

 30 Idli sambar recipes

20 side dish for poori

20 Kurma varieties for roti, poori, idli, dosa

70 Kuzhambu recipes for rice

Video: 3 TOMATO CHUTNEY VARIETIES

3 different tomato chutney recipes for idli, dosa.

TOMATO CHUTNEY VARIETIES

EASY TOMATO CHUTNEY

TOMATO MINT CHUTNEY

TOMATO CHANA DAL CHUTNEY

TOMATO FRIED GRAM DAL CHUTNEY / THAKKALI POTTUKADALAI CHUTNEY

TOMATO GINGER CHUTNEY

TOMATO GARLIC CHUTNEY

SPICY TOMATO CHUTNEY FOR DOSA

TOMATO CHUTNEY WITHOUT ONION GARLIC

BOILED TOMATO CHUTNEY

TOMATO PEANUT CHUTNEY

HOTEL KARA CHUTNEY

TOMATO GARLIC CHUTNEY FOR ROTI

KADAMBA CHUTNEY

VEGETABLE CHUTNEY WITH TOMATO

RAW TOMATO CHUTNEY

GREEN TOMATO CHUTNEY

TOMATO THOKKU WITHOUT ONION

TOMATO THOKKU IN PRESSURE COOKER

TOMATO THOKKU WITH ONION, GARLIC

Technorati Tags: Tomato chutney recipe,tomato chutney recipes,tomato chutney varieties,tomato chutney for idli,tomato chutney for dosa,tomato chutney,chutney recipes,chutney varieties

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Pottukadalai Chutney Recipe Without Coconut – Roasted Gram Dal chutney

Pottukadalai chutney / Udacha kadalai chutney is our family favorite chutney recipe for dosa and paniyaram. According to me, roasted chana dal is the tasty and healthy alternative for people who is looking for chutney without coconut. My mom makes a spicy, watery pottukadalai chutney with little coconut (Roasted gram dal chutney in English, Udaitha kadalai chutney in Tamil) for idli, dosa and paniyaram just like street side hotels. Its my most favorite since childhood. Following my mom, I started trying varieties of pottukadalai chutney recipes with and without coconut, tomato etc.

Recently I tried this chutney recipe from a cookbook. I served it with soft dosa recipe. Many of my readers were asking about its recipe in my instagram page. So I thought of blogging it here. Its a very simple chutney recipe with minimal ingredients. Actual recipe called for adding coconut as well. But I skipped coconut completely and tried it. It came out very well. Do not forget to add more red chillies and temper with mustard seeds, hing. It is the key to make this chutney flavorful and perfect. Friends, do try this easy, yummy pottukadalai chutney without coconut and share your feedback with me.

Check out my watery pottukadalai chutney for paniyaram !

Pottukadalai chutney recipe for idli, dosa

Easy pottukadalai chutney without coconut - Side dsih for idli, dosa

Cuisine: Tamilnadu

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Pottukadalai / Roasted gram dal - 1/2 cup Red chilli – 3 to 4 Garlic - 4 cloves Tamarind - a pinch Salt & water - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Hing / Asafetida - 2 pinches Curry leaves - Few

HOW TO MAKE POTTUKADALAI CHUTNEY

1. Grind all the ingredients to a powder. Then add the required water and grind to a smooth paste.
2. Add more water if you want to make it thin.
3. Heat oil, splutter mustard seeds, urad dal, curry leaves and hing.
4. Add to chutney. Mix well and serve with idli, dosa. 

METHOD - STEP BY STEP PICTURES

• In a mixie jar, take the roasted chana dal, red chilli, tamarind, salt and garlic cloves. Grind to a fine powder without adding water.


• Wipe the sides. Add water and grind to make a smooth paste. Add more water to make it thin and pourable. 


• Heat oil in a kadai. Temper mustard seed. Make sure mustard seeds splutter well. Then add urad dal, curry leaves and hing. All the ingredients should release nice flavor.


• Add to the chutney, mix well and serve with idli, dosa. I served it with soft dosa recipe.

Note

This chutney tastes the best if its slightly on the spicy side. So adjust the chilli accordingly. Make sure to splutter the mustard seeds. Then add hing. It adds nice flavor to this chutney.

Try this easy, yummy pottukadalai chutney for idli, dosa and enjoy !

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Boiled tomato chutney recipe – Simple tomato chutney recipe

Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. 

All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. 

Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. 

This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.

Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.

Cuisine: South Indian

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook Ripe tomato - 3 Big onion - 1 (use 2 if medium sized) Garlic cloves - 4 Green chilli - 1 Curry leaves – 4 Red chilli powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Water - 1 cup To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing /asafetida - a big pinch Coriander leaves – to garnish Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.

HOW TO MAKE BOILED TOMATO CHUTNEY

1. Wash and chop onion, tomato, green chilli, garlic.
2. In a pressure cooker, take the chopped ingredients.
3. Add turmeric, red chilli powder, salt and water.
4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato. In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle. Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely. Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.   Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

Note

Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell. Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato. Garnishing with coriander leaves is optional. For variations, you can skip cooking curry leaves along with tomato. You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !

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Karnataka Red Coconut Chutney Recipe For Idli, Dosa - No onion No Garlic Chutney

 

I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. 

You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.

Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa

Cuisine: Karnataka

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 1 cup Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp Byadgi red chilli - 4 nos.(Use 6 for spicy chutney) Tamarind - Small berry size (pinch into small pieces) Ginger - 1/2 inch piece Asafetida/ hing - a pinch Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds -1/2 tsp Urad dal - 1 tsp Curry leaves - Few

HOW TO MAKE RED COCONUT CHUTNEY

1. Wash and soak byadgi red chilli in little water for 5 minutes.
2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
3. Add required salt, water and grind to a smooth paste.
4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
5. Add to chutney and mix well. Serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water. Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl. Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa. Enjoy !

Note

For variations, skip roasted gram dal and use coconut alone. If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.

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Andhra Hotel Style Peanut Chutney Recipe(Without Coconut) For Idli, Dosa

I got this Andhra hotel style peanut chutney recipe from Vahchef’s video. Vahchef mentioned that he learnt this chutney recipe from the cook of a popular street side hotel. As this recipe is completely different from the usual hotel style peanut chutney without coconut, I tried it immediately. It came out so well. We all loved it very much. If you have roasted peanuts in hand, you can make this chutney under 10 minutes with very less ingredients. The best part is adding roasted and crushed urad dal at the end which is unique and gives a mild crunchy taste. Friends, do try this Andhra hotel style peanut chutney without coconut (palli chutney / Verusenaga pachadi in Telugu) for idli, dosa. You will love it.  I served it with thatte idli  ( plate idli).

Hotel peanut chutney recipe without coconut

Andhra hotel style peanut chutney recipe without using coconut. Its a good side dish for idli and dosa.

Cuisine: Andhra

Category: Chutney

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Roasted peanuts - 1/2 cup Garlic cloves - 4 small Kashmiri red chilli powder - 1/2 tbsp (1.5 to 2 tsp) Tamarind - small gooseberrey size Salt & water - as needed Cooking oil - 1 tbsp To saute and grind Cooking oil - 2 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Urad dal – 1.5 tbsp Curry leaves - 5 Hing / Asafetida – 2 pinches To Temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE HOTEL PEANUT CHUTNEY

1. To make hotel peanut chutney, heat oil in a kadai and roast the garlic.
2. To this add roasted peanuts with skin. Lower the flame and add chilli powder, tamarind extract. Mix well and switch off the flame.
3. Add salt and grind to a smooth paste adding required water. Chutney should be slightly watery.
4. Transfer to a bowl. Again heat oil in a kadai. Splutter mustard seeds, cumin, urad dal, curry leaves and hing. Roast and grind to coarse powder.
5. Add this powder to peanut chutney. Mix well. Temper mustard, curry leaves.  Add to chutney. Mix well and serve with hot idli, dosa.

PEANUT CHUTNEY - STEP BY STEP PICTURES

Dry roast the peanuts in a hot kadai till it skin crackles OR microwave peanuts in high power for 2 minutes. No need to remove the skin. Cool down and set aside. Soak tamarind in 1/2 cup water and take the extract. Keep it aside. In a kadai, heat 1 tbsp oil and roast the garlic cloves. Add roasted peanuts, mix well. Lower the flame. Add salt, red chilli powder. Mix quickly and add tamarind extract without burning chilli powder. After it cools down, grind everything to a smooth paste. Do not add more water while grinding, it may splash. So first grind the peanuts with required water to a smooth paste. Then add more water and grind to a watery chutney. Transfer to a serving bowl. Now heat oil in a kadai and temper mustard seeds, cumin seeds, urad dal, hing and curry leaves. Roast the dal till golden. Grind to a powder. Add to chutney, mix well. Again temper mustard seeds, curry leaves and add to chutney. Tempering is not mentioned in original recipe. But I did it. Please check the main pictures for this step.  Serve this chutney with hot idli and dosa. Enjoy !

Note

Adjust the quantity of red chilli powder based on your taste. For variations, you can add 1 tbsp coconut while grinding.

Try this Andhra hotel style peanut chutney for idli, dosa and enjoy !

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Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa

Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

Check out my 50+ chutney varieties too.

Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

Kerala style red coconut chutney for idli , dosa.

Cuisine: Kerala

Category: Chutney recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 3/4 cup Red chilli - 4 to 5 nos. Small onion - 3 nos. Ginger - 1 inch piece Tamarind - Small Berry size Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Red chilli - 1 Small onion - 3 nos. (Sliced thinly)

HOW TO MAKE KERALA RED COCONUT CHUTNEY

1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
2. Grind to a smooth paste.
3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
4. Add to the chutney. Mix well.
5. Serve  this red coconut chutney with idli, dosa.

KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. Do not skip the onion. If you don’t have small onion, use half of the big onion. Do not add more ginger. It will dominate the flavor. Tempering in coconut oil gives nice flavor.

Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !

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