Skip to main content

Tomato green chilly chutney - Tomato chutney with green chillies - Side dish for Idli, Dosa and Ven Pongal

In most of our houses we prepare either coconut chutney with red chillies or green chillies as an accompaniment for idlies and dosas. Sometimes these two chutneys are really boring on regular rotations. One day my Chithi(aunt) taught me this different tomato chutney with green chillies. Normally for tomato chutney we add dried red chillies or red chilly powder, but in this dish the tomatoes are cooked along with green chillies and then made into a paste. The paste is further sauted with onions and flavoured with little sambar powder. The combination of the green chillies and tomatoes pair each other perfectly and perfect side dish for idly, dosa, pongal and upma. 

 


Here is a short video for Tomato green chilly chutney



Print Friendly and PDF                                               

Prep time : 10 minutes
Cook time : 15 minutes
Yield : 1 cup
Category : Side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 onion, finely chopped
  • 4 tomatoes
  • 4 green chillies
  • 1/2 tsp turmeric powder
  • 1 tsp sambar powder
  • 1/2 tsp asafoetdia powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp urid dal
  • 1 tbsp oil
  • salt to taste
Cooking Directions 
1. Take a vessel and add the tomatoes and green chillies. Add 1 cup of water. Cook them on low flame till the tomato skins starting to come down.
2. Now switch off the flame and remove the skins evenly. Allow them to cool completely.
3. Take a chutney jar and add the green chillies. Grind the green chillies and then add the cooked tomatoes.
4. Grind it to a smooth paste. No need to add any water.
5. Heat 2 tsp oil in a pan and add the mustard seeds and urid dal. Allow them to crackle and add the chopped onions and curry leaves. 
6. When the onions turn soft,add the ground tomato paste. Add some more water and the required salt. Add the turmeric powder, sambar powder and asafoetida powder. Allow them to boil for 5 minutes on medium heat. Switch off the flame and transfer it to the serving bowl. 

Tomato chutney with green chillies with step by step photos


1. Take a vessel and add the tomatoes and green chillies. Add 1 cup of water. Cook them on low flame till the tomato skins starting to come down. Then switch off the flame and remove the skins evenly. Allow them to cool completely.


2.Take a chutney jar and add the green chillies. Grind the green chillies and then add the cooked tomatoes. Grind it to a smooth paste. No need to add any water.


3. Heat 2 tsp oil in a pan and add the mustard seeds and urid dal. Allow them to crackle and add the chopped onions and curry leaves.


4. When the onions turn soft, add the ground tomato paste. Add some more water and the required salt. Next add the turmeric powder, sambar powder and asafoetida powder.


5. Allow them to boil for 5 minutes on medium heat. Switch off the flame and transfer it to the serving bowl.


If you try this recipe for Tomato chutney with green chillies send us your comments below and share the recipe for your friends and family.




Labels:

Comments

Post a Comment

Popular posts from this blog

Paruppu Podi - Dal Powder for Rice - Podi Recipes

Paruppu podi is a healthy, protein rich dish with very simple ingredients. I personally enjoy this paruppu podi with (suda suda sadham) hot rice, appalam and ghee. I wanted to post this paruppu podi for a long time, and recently got the recipe from my mom with exact measurements. As it is the fasting season now, this paruppu podi will be perfect to mix with the pacharisi sadham. Also, this is a perfect podi to send to your children who study abroad.  There are many different ways to prepare paruppu podi. We usually follow this method, and it stays good for 2 months if stored in an airtight container. To make this paruppu podi, measure all the ingredients and keep them ready to roast. I would like to share some important tips to make perfect paruppu podi.  To get the best result, ensure the dals and spices are fresh and clean. For uniform roasting, I recommend roasting all the ingredients on a medium heat.  Red chillies and peppercorns are added for the spiciness. You can ...
Post a Comment
Read more

Tomato Thokku - Thakkali thokku

Tomato thokku - easy homemade thokku prepared with tomatoes, chilly powder, tamarind and fenugreek powder. An interestingly unique side dish for any breads and rice. You can also use this thokku as a base to prepare tomato rice, tomato poha upma or tomato idiyappam.
Post a Comment
Read more

Methi (Fenugreek) leaves Stir Fry - Venthayakeerai Poriyal

Methi (Fenugreek) leaves Poriyal - simple and healthy side dish for your lunch with 5 basic ingredients. For methi leaves poriyal, there is no need to chop the greens. Just remove the leaves from the stem and wash it well for 3 to 5 times because it has more mud and sand when compared to other greens. The aroma in the kitchen was very nice when we saute the methi leaves. Methi leaves poriyal tastes good when made with fresh leaves. I recommend making it the same day, but if you have busy mornings just pluck the leaves and keep it in a ziploc bag.
Post a Comment
Read more

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...
1 comment
Read more

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...
Post a Comment
Read more

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder.  Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry  ...
Post a Comment
Read more

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers.  During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable  rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker.  To make this h...
Post a Comment
Read more

Paneer Biryani - Easy Dum Paneer Biryani - Paneer Recipes

Paneer Biryani - a simple home style biryani recipe with paneer. There are unlimited varieties of biryani with so many different variations. Today I prepared this paneer biryani similar to Hyderabadi veg dum biryani.  I recreated this recipe with my own methods and I have used  the ingredients which are easily accessible. Making this paneer biryani needs some preparation work so we have to plan ahead. Though the recipe is very simple, we may not have all the ingredients. To get the taste and flavor, I suggest you add a drop of kewra essence and saffron milk mentioned below without exceeding the quantity. These two flavours are really needed for this paneer biryani. For this paneer biryani, the classic basmati variety has a wonderful unique flavour and texture. If it is not available you can use any other basmati rice. We have to cook the basmati rice separately until 90 percent is the key to make perfect biryani. If you are using fully cooked rice, it tends to stick to each ot...
1 comment
Read more

Protein Rich Paneer Veg Stir Fry | Healthy Breakfast Recipe with Broccoli & Vegetables

Eating healthy doesn’t have to be boring, and this colourful paneer vegetable stir fry is a perfect example! Made with fresh broccoli, beans, carrot, and capsicum, along with protein-rich paneer, this dish is simple, wholesome, and full of flavour. These days, I’ve been enjoying preparing light and healthy breakfasts, and this recipe has quickly become one of my favourites—it’s filling, nutritious, and comes together in no time. What I love most about this stir fry is how vibrant and versatile it is. With minimal oil, no heavy sauces, and a touch of simple spices, the natural flavours of the vegetables and paneer really shine through. The lightly spiced, pan-roasted paneer adds a delicious texture, while the garlic and green chillies bring in that perfect hint of heat. If you’re someone who enjoys experimenting with healthy dishes like I do, this recipe is definitely worth trying. It’s quick, colourful, and easily adaptable with any vegetables you have on hand. Do watch the...
Post a Comment
Read more

Dry Gulab Jamun - Dry Gulab Jamun with Milk Powder - Easy Diwali Sweet Recipe

Dry Gulab Jamun - prepared with milk powder and maida as the main ingredient. I actually thought to share this recipe three years ago, but I wanted to post it along with the video. So I decided to post this dry gulab jamun for this Deepavali. Whenever we visit Trichy we used to buy this dry gulab jamun from the famous sweet shop mayil mark at Trichy junction. It's one of our family favourite dessert. They have a dark brown dry jamuns coated with fine sugar. For flavours they add a pinch of dry ginger powder in the jamuns. I have tasted many dry gulab jamuns however the dry ginger flavoured one is the best one. During your next visit to Trichy, you can also try those dry gulab jamuns. 
1 comment
Read more