Looking to learn how to make the best Tomato Chutney For Dosa?
Dosa Chutney is a quick and easy Indian condiment that is ready to serve in just 10 minutes.
Our vegan Tomato Chutney for Dosa recipe features flavourful ingredients like garlic, onion, turmeric, mustard seed, curry leaf and cumin.
This Dosa Chutney recipe is vegan, vegetarian, dairy free, keto friendly and gluten free.
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What is Dosa Chutney?
Indian chutney is typically served with dosa, a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt.
The dosa batter is then ladled onto a hot tava (griddle) greased with oil or ghee. It is spread out with the base of a ladle or bowl to form a pancake. It can be made either to be thick like a pancake, or thin and crispy. Dosa are served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar.
Tomato chutney for dosa is a traditional South Indian condiment made with tomatoes, spices and herbs. It is usually served with South Indian breakfast dishes like dosa, idli and pongal.
Dosa Chutney is prepared by frying lentils, spices, dried chilies and garlic in pureed tomato and onion. Once blended into a smooth mixture, tomato chutney for dosa recipes are the topped with tempering oil featuring curry leaf, mustard seed and dried chili.
Travel to India by Cooking Dosa Chutney at Home
After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the Philippines, Indonesia, Malaysia, Singapore, Cambodia, Laos, Myanmar, Thailand, Vietnam, The Maldives and India.
I spent over a month traveling through India. I started in the capital, eating my way through the bustling markets and fine dining restaurants in Delhi. I then embarked on a magical weekend getaway to awe-inspiring Taj Mahal in Agra. In India’s north you’ll find plenty of barbecue and wheat based side dishes like scorched naan bread.
For the second half of my Indian adventure I explored the southern state of Kerala. The south is famous for its seafood, coconut, tropical fruits and rice based side dishes like crispy dosa. The colonial capital of Cochin was formerly run by the Portuguese. It’s also one of the only places in India you can find beef on a menu.
My India trip came to a close in the Bollywood capital, bustling and cosmopolitan Mumbai. The city is famous for its specialty street foods and fine dining restaurants at opulent luxury hotels. The Taj Mahal Palace in particular serves one of the world’s most famous Afternoon Teas.
After you’ve traveled to India, return home to prepare an authentic and fragrant feast for friends and family featuring this Tomato Chutney For Dosa recipe.
Where To Eat Tomato Chutney For Dosa
Haven’t traveled to India before? It may be helpful to first sample Dosa Chutney at a local Indian restaurant to better understand how the dish is served. You can assess the amount of chutney to serve with each dosa and desired spicy heat level before trying to make the condiment at home.
My Family Loves Tomato Chutney For Dosa
I’ll never forget my first experience eating Dosa Chutney. I woke up at a luxury hotel in Cochin, the capital of the southern state of Kerala, to find a decadent breakfast buffet. I felt like I had arrived in a different country as the dishes in Southern India are unique to what you’d find in Agra or Delhi.
The waiter asked me if I’d like to try a local breakfast speciality, crispy dosa served with tomato chutney and coconut chutney. I remember sipping bitter darjeeling tea while dipping dosa into spicy chutney. I experienced an unforgettable explosion of flavours in my mouth as hot tea muddled with the flavours of spiced chutney. A wonderful way to wake up to the world!
After traveling throughout India and eating at some of the world’s best Indian restaurants I was excited to share my love of Dosa Tomato Chutney with family in Toronto.
I served a creamy Chicken Shahi Korma with crunchy Indian Onion Salad for an al fresco lunch in the spring. While in the summer at the cottage in Muskoka we enjoyed a vegetarian feast featuring Shahi Paneer and Indian Chickpea Crepes.
When I finally introduced my parents to vegetarian Tomato Chutney for Dosa their eyes bulged with glee. I knew they’d both love the condiment because it’s not spicy hot and is a healthy and flavourful condiment.
If you’ve traveled to India on holiday there is no better way to share your adventure at home with family and friends at home then by serving our homemade Tomato Chutney For Dosa recipe.
Dosa Chutney Health Benefits
Our homemade gluten free Dosa Chutey recipe is packed full of healthy ingredients!
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
All types of lentils are rich in cholesterol-lowering fibre. They are also a low-fat source of iron, vital for the cardiovascular system and for energy, and contain B vitamins that protect against heart disease.
The star component of turmeric is curcumin, a potent phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit the growth of cancers.
A rich source of blood-building iron, cumin may also help balance your blood sugar levels and reduce bad cholesterol. It is also traditionally used as a digestive aid.
Tomato Chutney For Dosa Cooking Tips
If it’s your first time cooking restaurant-style Dosa Chutney at home be sure to review our detailed step-by-step recipe below. Here are some helpful tips and tricks to get you started:
- Use a large cast iron dutch oven with a high rim to reduce splatter when cooking.
- In our recipe below we suggest using a food processor but you could also use a heavy duty Vitamix.
- We suggest using a high quality rubber spatula spoon when making chutney so you can easily stir, scrape down the side of the pot and sip to check if it needs to be seasoned further.
- I have used 5 dried chilies in this tomato chutney but if you don’t like spicy food feel free to reduce to 1 or 2 chilies.
- A simple tadka (tempering) of curry leaf and mustard seeds at the end is optional but highly recommended.
- Dosa chutney recipes abound in India as there are regional variations and family preferences passed on through generations. Once you’ve mastered this tomato chutney for dosa recipe feel free to get creative by adding additional flavours like red chili, ginger, tamarind, peanuts or sesame seeds.
What To Serve with Dosa Chutney
There is no better way to start the day then by enjoying a healthy and flavourful South Indian breakfast featuring tomato chutney and crispy dosa.
If you’re hosting a large dinner party you might want to serve our easy tomato chutney for dosa as an appetizer before serving heartier mains
If you’re hosting a large Indian-themed dinner party buffet you may want to also include fresh salads, soups, fragrant biryani, homemade naan and a seafood or meat curry.
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If you have leftover dosa chutney you can store it in the fridge in a tightly sealed jar for up to one week.
How To Make Tomato Chutney For Dosa
Tomato Chutney For Dosa
- 3 Large Tomatoes chopped
- 1 Large Onion chopped
- 1 tbsp Canola Oil
- 1 tbsp Chana Dal (also known as bengal gram or yellow lentils)
- 5 Dried red chilies
- 2 Garlic cloves
- 1/2 tsp Cumin seeds
- 1/2 tsp Salt
- 1/8 tsp Turmeric
- 1 tsp Oil
- 1 sprig Curry leaves
- 1/4 tsp Mustard seeds
- 1 Dried red chili
- Heat a pan with 1 tbsp oil. Over medium heat, roast yellow lentils until aromatic and deep golden, 2-3 minutes.
- Add 1/2 tsp cumin seeds and saute for a minute. Remove to a plate and set aside to cool.
- Add dried chilies and fry until they turn crisp. Add chopped onion and garlic cloves and fry for 3-5 minutes.
- Once onions are golden add chopped tomatoes, salt and turmeric. Saute until soft.
- Cool and blend until smooth with an immersion blender.
Tempering Dosa Chutney
- Heat 1 tsp oil in a pan. Add 1/4 tsp mustard seeds and cook for 30 seconds before adding curry leaf and dried red chili.
- Pour over tomato chutney and serve with dosa, idli or pesarattu.
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