Garlic tomato chutney for dosa, idli, pudla and more using canned tomatoes
Time to make: 20 Minutes
It’s a delicious blend of tomatoes, garlic, spices thickened with protein filled chana and urad dal. Topped with a tadka of mustard seeds (rai) and curry leaves for a luscious taste.
Here’s a quick video showing the process:
It’s a great pick because:
- Made ahead of time – this chutney can be freezed to store for later or if you have extra.
- Canned/tinned tomatoes – provides a shortcut using canned crushed tomatoes so you don’t have to peel and cook the tomatoes.
- Pairs with many dishes – from dosas to sandwiches, once you give it a taste you will see it pairs with many dishes such as our family favorite moong dal pudla.
You don’t need many ingredients for this chutney and if you cook Indian food often, I’m sure you easily have the ingredients on hand!
Curry leaves: if you don’t have a curry leaf plant you can easily find a bag of leaves sold at your local Indian store. It is a staple in Indian cooking! In this recipe it is used in the tempering as well as blended into the mix.
Fenugreek (methi) seeds: when eaten on their own, fenugreek seeds are bitter but once cooked they give a sweetness and depth of flavor! If you don’t have it on hand you can skip, but try to find them online or at your local Indian grocery store.
Canned crushed tomatoes: Makes this recipe easier by cutting down on time to cook fresh tomatoes!
Making Tomato Chutney
Tips for the recipe
- Soak the urad and chana dal for an hour before starting the recipe if you have time. It is not necessary but can help make a smoother chutney. Use 1/4 cup water to soak them in. Ensure to dry the urad and chana dal completely before roasting in oil.
- Make sure you get CRUSHED tinned tomatoes it will help the cooking time and absorb flavors well
- How long does tomato chutney last in the fridge: Stored in an air tight container, tomato chutney can last in the fridge 2-3 weeks dependent on the temperature of your fridge. Check chutney for stickiness to ensure it has not gone bad before using. Fresh is always best!
- Can you freeze tomato chutney: You can freeze tomato chutney. I prefer to use a ziploc freezer bag. It will keep for 6-8 months. Possibly longer, but you want to avoid freezer burn. Remember to take it out a few hours ahead of time to let it defrost.
- How to store homemade tomato chutney: You can store it in a can, container or ziploc bag. As mentioned above, if you are not using for quite some time I would freeze it.
- What do you eat tomato chutney with: My favorite is moong dal pudlas or dosas. But idlis, vadas, sandwiches are all a few other options!
- How to preserve tomato chutney: Tomatoes are a preservative themselves! This recipe also includes salt and sugar which further help to preserve the chutney so you are covered.
Shop This Post Or Check Out Some Of My Faves!
Try It? Leave A Review, Love To Hear Feedback! Or Tag Me On Instagram @Some_indian_girl
Garlic Tomato Chutney for Dosa or Pudla
- Mixing spoon
- 1 cup crushed tomatoes
- 3 cloves garlic
- 2 tbsp roasted urad dal
- 2 tsp chana dal
- 2 tbsp oil 1 tbsp for roasting 1 tbsp for vaghar/tadka
- ½ tsp methi seeds
- 2 dry red chillies
- ½ tsp sugar
- ½ tsp salt
- 6 tbsp water
- 10 curry leaves
- ¼ tsp hing asofetida
- 1 tsp mustard seeds
- 1 tbsp urad dal
- Heat pan on stove with 1 tbsp oil on medium. Add urad dal and chana dal to pan. Mix to coat and roast. Keep mixing for about 2 minutes then add fenugreek seeds and mix.
- Add dried red chillies and stir about 1 minute.
- Add crushed garlic and tomatoes to pan. Let cool then blend to form smooth paste. Set aside.
- In a small pan, heat oil on gas. Add mustard seeds, once popping add hing. Then add curry leaves and turn off gas and remove.
- Pour tadka on top of garlic tomato chutney and mix. Enjoy.