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This tomato cumin chutney is something I make very regularly. We are so fond of chutney varieties that we try new ones regularly. The roasted dals and cumin give such a lovely earthy flavour, and the colour is just wow thanks to Kashmiri chillies.

I first made this on a lazy Sunday morning and everyone at home loved it. Since then, i wanted to make a video of it and was there on my to do list for long and finally did it. Trust me, this one’s a keeper!

Health Benefits
Tomatoes are packed with antioxidants, especially lycopene. Cumin helps with digestion. Garlic boosts immunity and dals give a bit of protein. So you’re not just enjoying taste but getting some goodness too! you can reduce the chillies if you are using spicy variety

Let’s Talk About Ingredients

Name: Tomato Cumin Chutney for Idli and Dosa
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 1 tsp coconut oil; 1 tbsp chana dal; 1 tbsp split urad dal; 4 garlic cloves (chopped); 1/4 tbsp cumin seeds; 1 sprig curry leaves; 5-6 red chillies; 5 Kashmiri chillies; 3 tomatoes (sliced); Few mint leaves; 1/2 tsp salt; For Tadka; 1 tsp coconut oil; 1/2 tsp mustard seeds; 1/4 tsp urad dal; Pinch of cumin seeds; 3 red chillies (from fried mix); 1 sprig curry leaves

Tomatoes
Use ripe, juicy tomatoes for best flavour. They bring tanginess and body to the chutney. No need to peel/blanch, just slice and cook well.

Cumin Seeds
Cumin gives a beautiful earthy, warm flavour. Roast it gently to release the aroma. If you don’t have whole seeds, you can use 1/4 tsp cumin powder as a backup.

Chana Dal and Urad Dal
They add a crunchy texture and nutty depth. Make sure to roast them until golden, not burnt. You can skip one if not available, but both together give the best flavour.

Garlic
Fresh chopped garlic adds punch. You can skip it for a sattvic version, but it really adds character to this chutney.

Red Chillies and Kashmiri Chillies
The mix of spicy and colourful chillies gives heat and that beautiful reddish-orange colour. Adjust the spice level as per your taste.

Mint Leaves
Just a few leaves give a mild refreshing note. Totally optional, but lovely if you have some at home.

Detailed recipe

Video recipe

Step by step instructions with photo guide

Heat 1 tsp coconut oil in a pan.

Once the oil is hot, add 1 tbsp chana dal

and 1 tbsp urad dal (split).

Let them roast on medium flame, stirring constantly so they brown evenly without burning. The dals will slowly turn golden and give off a lovely nutty aroma. This step is key for that perfect base flavour.

Now lower the flame and add 4 chopped garlic cloves

along with 1/4 tbsp cumin seeds.

Let the garlic roast gently in the heat. Soon you’ll get that classic garlic-cumin smell that makes any chutney irresistible.

Next, toss in 1 sprig of fresh curry leaves,

5 to 6 regular red chillies,

and 5 Kashmiri red chillies.

The regular chillies bring the heat while the Kashmiri ones give that beautiful bright red colour without too much spice. Keep the flame low so the chillies don’t burn, and stir everything nicely till the chillies turn slightly crisp.

Time to add the star – 3 sliced ripe tomatoes.

Add them in along with a few mint leaves for a light refreshing touch,

and 1/2 tsp salt or to taste.

Mix everything and cook on low to medium flame, stirring in between so nothing sticks to the bottom. The tomatoes will slowly break down and turn soft and mushy. This might take about 7 to 10 minutes.

Once the mixture is well cooked and everything looks well-blended, turn off the heat and let it cool completely. Once cooled, transfer the mixture to a mixer jar

and grind it to a coarse chutney. Only add a little water if absolutely needed – we want a thick, scoopable texture here, not a runny one.

Now for the flavourful tadka. Heat 1 tsp coconut oil in a small tadka pan.

Once hot, add 1/2 tsp mustard seeds,

1/4 tsp split urad dal,

and a pinch of cumin seeds.

Let them splutter. Add 3 of the fried red chillies from earlier

and 1 sprig of curry leaves.

For extra punch, slightly tilt the pan so the flame touches the oil – this technique gives the tadka a lovely smoky aroma that takes the chutney to the next level.

Finally, pour this sizzling tadka over the chutney and give it a nice mix. That’s it! Your spicy tomato cumin chutney is ready to be served.

Enjoy it fresh with steaming hot idlis or crispy dosas. While it tastes best when fresh, you can store it in the fridge for a day too. Perfect for breakfast or even tiffin time!