I call this Madras Tomato Chutney or Andhra Tomato Chutney. Yes, yes! I know the two places are completely different in terms of language, culture, eating habits etc. But what I mean to say is that this is a South Indian style chutney, and uses ingredients that are predominantly used in Southern Indian cooking.
If you ever tasted the frozen ‘Madras Tomato Chutney’ available from Deep Foods, that is always available in your Indian grocery store, then you will probably get the taste that we are after here. You need lots of fresh tomatoes, lots of fresh curry leaves, chillies for the heat and a few other things. This chutney is great with Dosas and Uttapams. Actually, I can pretty much eat it with anything – parathas, rotis, bread etc. Tastes really great inside a grilled sandwich sort of like a pesto! Or as a spread for an Indian inspired burger.
Now that you don’t lack ideas for how to eat this, let’s get on with the recipe –
Madras Tomato Chutney recipe is based on Deep Foods' frozen Madras Tomato Chutney. My chutney is made with fresh tomatoes and herbs and is ready anytime.
Ingredients
- 10-12 vine ripe, plum or roma tomatoes
- 1 cup tightly packed fresh curry leaf
- 3-4 dried red chili
- 2 Tbsp chana dal
- 1 Tbsp Dhania seeds or coriander powder
- 1 tsp sugar
- 1 tsp tamarind paste or
- golf ball sized soaked tamarind
- salt to taste
- 2 Tbsp canola/vegetable/sunflower/peanut oil
- 2 tsp black mustard seeds
- pinch of Hing or Asfoetida
- 1 tsp turmeric powder
Method
- Wash and chop the tomatoes and set aside.
- Clean and wash curry leaves, and make sure all the dirt is removed.
- Assemble all ingredients together.
- Heat oil until it almost smokes. Or insert a wooden spoon or spatula slowly and see if the oil bubbles around it. If it is hot enough, it will.
- If using the tempering ingredients, add mustard seeds and wait until they splutter. Immediately add the Asfoetida or hing and turmeric powder. Add the chana daal and fry until it changes color to become reddish - but is not burnt. Stand back and add the red chillies. The oil can splutter at this time.
- Add the tomatoes and curry leaves. Add salt, sugar and tamarind extract or tamarind paste. Mix well.
- Let the mixture simmer until the tomatoes appear softened and reduce a bit. Cool completely.
- Blend everything in a food processor or blender. Check seasonings and add sugar if it is too sour for you. Since this is a condiment, it is actually supposed to be slightly hot and sour.
- Serve with dosas or in all the ways suggested above.
Use crushed or diced tomatoes from a can in place of fresh tomatoes. Mix in some plain yogurt if chutney is too hot, or to add another taste element.
Please leave a comment and let us know if you tried this.
I am happy to see this recipe. I love the Deep foods Madras tomato chutney. Another thing I love is the chutney from the khamaan they make frozen. I would like to know that too. Thank you, Philip
Hi Philip, I am glad you like this recipe. This has become a staple with me to eat with Idlis, Bread, Wraps, or just about anything. I am not sure what chutney they use with Khaman, because I personally don’t like Khaman :).
Is it a green chutney? It might be the same as the Mint Coriander chutney that is available in small cartons like the Madras tomato. I am planning to post a recipe for a simple green chutney soon.
Stay tuned and thanks!
Hey. ..Thank you guys…its an awesome recipe…me and my siblings absolutely love it….keep up the good work!
Super excited to see this recipe! just like above comment i had the deep brand chutney yesterday and have been craving since then! cannot wait to cook this one! Thanks a lot!
Kamal, this is the BEST Madras style tomato chutney ever and it’s much better than Deep’s box version!! I was wondering how to make this chutney like Deep’s and this find was God send. THANK YOU! Awesome recipe. This is our staple chutney at home combined with Udipi style green coconut chutney. It’s perfect with dosas, idlis, and dhoklas. Alter this recipe to make it more or less spicy as you need. Keep it up. Cheers!
This sounds simply amazing! I’ve never tried a tomato chutney before, but I am pretty sure it’s amazing!
One question: can you freeze or conserve it too? And if yes, how?