Tomato Chutney Recipe — Easy South Indian Chutney for Rice and Dosa

When tomatoes are plenty, this is the chutney that earns its jar in my fridge. Roasted urad dal, red chilies and garlic go in first, the tomatoes cook down soft, and the result is tangy, warm and ready for rice or dosa — and because it's cooked, it keeps the longest of my everyday chutneys.

#### Ingredients

- 3 medium tomatoes (chopped)

- 2 tbsp urad dal

- 4 dried red chilies

- 3 garlic cloves

- Small tamarind piece

- 1 tsp oil

- Salt

#### Method

Roast dal + chilies + garlic in the oil till golden. Add tomatoes, cook till soft (~5 min). Grind with tamarind + salt.

#### Nutrition

~16 cal | protein 1g | carbs 2.5g | fat 0.5g | fiber 0.5g (per 2 tbsp, approximate)

#### How long it keeps

Fridge 5–7 days (cooked + acidic) · freezer 1 month.

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Check out my other chutney recipes on this blog.