Tomato Chutney For Dosa
Learn how to make the best Tomato Chutney For Dosa. Our easy vegetarian dosa chutney recipe features onions, garlic, dried chilies & spices.
Servings: 3
Calories: 107kcal
Ingredients
- 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
Tempering
- 1 tsp Oil
- 1 sprig Curry leaves
- 1/4 tsp Mustard seeds
- 1 Dried red chili
Instructions
- 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.
Nutrition
Calories: 107kcal | Carbohydrates: 14.1g | Protein: 2.9g | Fat: 5.3g | Saturated Fat: 0.4g | Sodium: 400mg | Potassium: 542mg | Fiber: 4g | Sugar: 7.4g | Calcium: 39mg | Iron: 1mg
