Tomato Yogurt Chutney recipe


  • 2 large red ripe tomatoes, chopped
  • 1 finely chopped onion (optional)
  • 1 chopped green chilli
  • 1 1/4 cups curd
  • 1 tbsp coriander leaves
  • pinch of turmeric pwd
  • salt to taste
  • 1 tsp oil
  • For seasoning/poppu/tadka:
  • 1/2 tsp mustard seeds
  • pinch of cumin seeds (optional)
  • pinch of hing/asafoetida (optional)
  • 8-10 fresh curry leaves
  • 1/2 tsp split black gram (minappa pappu)
  • 1-2 dry red chillis, de-seed and tear (optional)
  • 1/2 tsp oil

Cooking Instructions

Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.

Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.

Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.

Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis.

01 Mar 2011     1651 views     NON-Vegetarian       Dips n Sauces > Raitas

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