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This is one of the basic side dishes served with popular South Indian breakfast like Idli, Dosa etc. Tomato chutney tastes tangy and mildly spicy.  The preparation may vary between regions, however the basic ingredients include tomatoes, onion and red chillies. Here, I have added some whole cashew nuts which gives enriches the texture and flavour of the chutney.

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 2
  • Tomatoes 3 no.s

  • Onions 2 no.s (medium)

  • Dried red chillies 4 no.s

  • Cashew nuts 6-8 no.s (whole)

  • Urid dal 1 teaspoon

  • Chana dal 1 teaspoon

  • Garlic 2 cloves

  • Cumin 1/4 teaspoon

  • Turmeric powder 1 pinch of

  • Salt 1 tsp

  • For tempering: Mustard seeds 1/2 tsp, curry leaves 1 sprig, urid dal 1/4 tsp


  • Heat oil in a pan, splutter the cumin seeds and sauté the sliced onion and garlic. Add the cashew nuts and dals, fry well.
  • Add the turmeric powder, dried red chillies and sliced tomatoes. Sprinkle adequate salt. When the tomatoes turn soft and mushy, switch of flame and leave it to cool down. (You can substitute the chillies with red chilli powder).
  • In a blender, grind this until smooth and creamy. Since the ingredients are soft and moist, no water is required while grinding. You could sprinkle some water if needed. Transfer the mixture to a serving bowl.
  • In a pan, heat oil, splutter mustard seeds and the rest of the ingredients for tempering. Pour this to the chutney.
  • Serve with Dosa, Idli, Paniyaram etc.