Tomato garlic chutney recipe – How to make tomato garlic chutney for idli dosa – chutney recipes

Tomato garlic chutney is a flavoured chutney made with tomatoes, garlic cloves and red chillies.  Garlic cloves adds flavor to the chutney.  This is a no-onion chutney recipe which goes well with idlis, dosas.  It is a simple and quick recipe which does not get spoilt fast and is an ideal dish for long distance travel.  This chutney can also be served with rotis and parathas and also as a spread for sandwiches.  Do try this colourful, tasty and tangy chutney which can be prepared in a jiffy and with the ingredients easily available in the kitchen.

Prep Time : 5  mins

Cook Time : 10 mins

Servings :  2 persons

Indian cuisine


Tomatoes – 2 (chopped roughly)

Garlic cloves – 4 big or  8 small ones

Red chillies – 4

Salt as per taste


Sesame oil – 2 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Curry leaves


Heat 1 tablespoon of oil in  a pan.  Add garlic cloves and red chillies and saute for 2-3 minutes.  Then add chopped tomatoes and salt.  Mix well.

Cook on medium flame for 5-6 minutes till the tomatoes become little soft.

Once the tomatoes are well cooked, switch off the flame.  Allow the mixture to cool down.

Once cooled down,  grind the mixture to a smooth paste without adding water.  Heat another 1 tablespoon of oil in a pan.  Add mustard seeds, urad dal and curry leaves.  Allow the seeds to splutter and dal to turn light brown in colour.

Add the ground paste.  Cook on a low flame for 2-3 minutes and then switch off the flame.

Delicious, spicy and tangy chutney is ready to be served.  Serve with idlis, dosas, rotis or parathas.


Use gingelly or sesame oil as it gives a good flavor to the chutney.

Add  a small piece of  tamarind piece as it balances the pungent smell of garlic cloves.  This is an optional step.

Adjust the spiciness of the chutney by adding more or less red chillies.

Use ripe tomatoes for making this chutney.

It stays good for upto 2 days when refrigerated.


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