Tomato Chutney | Pure Jain Recipes – a delicious recipe with oil, gram dal, curry, red chilies, asafoetida powder, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For tamarind pulp :
2
Soak tamarind in water for 30 minutes, squeeze out the pulp after tamarind softens. Pulp is ready to use.
3
Soak dry red kashmiri chillies in water for 30-40 minutes. Heat 1 tsp oil in a pan and roast chana dal till it turns golden. Add curry leaves, soaked red chillies and pinch of hing. Add choped tomatoes and salt to taste. Cover and cook till tomatoes softens. Cool it to room temperature and grind it to a smooth puree nd add tamarind pulp (to your taste).
4
For tempering : Heat 1 tsp oil and add rai(mustard seeds), let it crackle and add 1 dry red chilli. Pour the tempering on chutney and it is ready to serve.
5
Tomato chutney is a south indian accompainement usually served with idlis, dosas, medu wadas or steam rice.
6
This chutney tastes best with Dosas.
32
kcal
Calories
3
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 teaspoons oil, 2 teaspoons split bengal gram dal, 8 -10 curry leaves, 4 -5 kashmiri dried red chilies, and more.
Yes, Tomato Chutney | Pure Jain Recipes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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