Tangy Tomato Yoghurt Chutney
- Total Time: 30 mins
- Yield: 4 1x
Description
This is great chutney to have on hand to add to rice dishes or stir into soups.
Ingredients
Units
Scale
- 3-4 Medium sized roma tomatoes, finely chopped
- 1 tsp turmeric powder
- 1 tsp of oil
- 1 cup (240 ml) of fresh yogurt
- Few sprigs of coriander leaves, for garnish
- Salt to taste
For Tempering
- 2 tsp of mustard seeds
- 1 tsp of cumin seeds
- 1/4 tsp of asafoetida
- 1 tbsp of urad dal
- 2-3 Dry Red Chillies, Crushed and de-seeded
- 2-3 Green Chillies, Finely chopped
Instructions
- Heat some oil in a pan, Add chopped tomatoes ,turmeric powder and required amount of salt and cook for about 5-10 minutes until they turn mushy. Switch off the stove and let it cool.
- Heat some oil , Add the ingredients “For Tempering” one by one and fry until urad dal turns brown color. Switch off the stove and let it cool.
- Take a blender, Add tomato mixture and tempering and blend to a smooth paste.
- Add ground paste to yogurt and mix well.
- Garnish with chopped coriander leaves
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
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Frequently Asked Questions
What is asafoetida and can I leave it out?
Asafoetida (also called hing) is a pungent dried resin used in small amounts in South Indian cooking to add a savory, onion-garlic-like depth. This recipe uses 1/4 tsp in the tempering. If you can’t find it at an Indian grocery store, you can omit it — the chutney will still be flavorful from the mustard seeds, cumin, and urad dal.
What does urad dal do in the tempering?
Urad dal (split black lentils) is fried in hot oil as part of the tadka until it turns brown. At that point it adds a nutty, slightly crunchy texture and savory flavor to the chutney — it’s a classic South Indian tempering element, not a thickening agent.
