Tomato Chutney with Black Urid Dal - Easy Chutney Recipes

Tomato Chutney with Black Urid Dal is one of those recipes that carries both flavour and memory. I learnt this unique version from a small mess in Tirunelveli, where the cook prepared this chutney fresh every morning with simple ingredients yet unmatched taste. The roasted black urid dal adds a wonderful aroma and a lightly crunchy texture that makes the chutney stand out from regular tomato chutneys. This is a perfect side dish for idli, dosa, uthappam and paniyaram, and it brings a comforting homestyle touch to your breakfast plate.

Before jumping into the recipe, here are the important tips the cook shared with me that ensure the perfect taste every time. Always use small onions for this chutney as they give a deep, lingering flavour compared to regular onions. Choose fully ripe country tomatoes for natural tanginess and colour. Sauté each ingredient one by one and roast the black urid dal patiently until aromatic without burning it. Use only compounded asafoetida and avoid Kashmiri chillies for this recipe. Finally, grind the chutney slightly coarse so that the roasted dal bits add a lovely texture in every spoonful. These small tips make a big difference in achieving authentic mess-style flavour.

Check out my other side dishes for idli and dosa

Tomato Chutney with Black Urid Dal – Recipe Details

Ingredients

Small onions – 20
Tomatoes – 3
Split black urid dal – 1 tablespoon
Compounded asafoetida – a small piece
Dried red chillies – 8
Gingely oil – 3 tablespoons
Rock salt – as needed

Method

Peel the small onions and chop the tomatoes into small pieces.
Heat ½ tablespoon of sesame oil in a pan. Add the black urid dal and roast until it turns golden and aromatic. Transfer to a plate. In the same pan, roast the dried red chillies and asafoetida and set aside.
Add 1 tablespoon of oil to the same pan and sauté the small onions on medium heat until they turn soft and slightly golden. Remove and let them cool.
Add the remaining oil to the pan, add the chopped tomatoes, and sauté on medium heat until they turn soft, mushy, and well-cooked. Switch off the flame and transfer to a plate to cool.
Allow all the sautéed ingredients to cool completely.
In a mixer jar, add rock salt, roasted red chillies, and sautéed onions. Grind once. Then add the sautéed tomatoes along with a little water and grind to a smooth mixture.
Finally, add the roasted asafoetida and roasted black urid dal and pulse the mixer just once or twice so the chutney remains slightly coarse. Transfer to a bowl, rinse the jar with a little water, and mix it in.

This Tomato Chutney with Black Urid Dal is a simple yet flavourful recipe that brings the authentic touch of Tirunelveli mess-style cooking to your kitchen. The lightly coarse texture, the aroma of roasted urid dal, and the natural tanginess of tomatoes make this chutney a perfect companion for idli, dosa, uttapam or paniyaram. Try this recipe once and it will quickly become a favourite in your breakfast routine. Enjoy it fresh and serve with love!

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