🍅 Tomato Chammanthi – Kerala-Style Tomato Chutney for Dosa & Idli

🍅 Tomato Chammanthi – Kerala-Style Tomato Chutney for Dosa & Idli

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When dosa or idli is on the breakfast table, chutney is a must! While coconut chutney is the classic choice, Tomato Chammanthi adds a tangy, spicy twist that perfectly complements dosa, idli, and even chapati. Made with sautéed tomatoes, chilies, shallots, and a touch of tempering, this chutney is quick to prepare and bursting with flavor.

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Tomato Chammanthi is a spicy and tangy Kerala-style chutney made with ripe tomatoes, red chilies, shallots, and tempered spices. It’s an excellent side dish for dosa, idli, appam, and chapati. This chutney requires no coconut, is easy to make, and can be stored for a day or two.

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Ingredients:

• 2 medium ripe tomatoes (chopped)

• 3–4 shallots (or 1 small onion)

• 2–3 dried red chilies (or 1–2 green chilies)

• 1 small piece of tamarind (optional, for extra tang)

• 2 garlic cloves

• 1 tbsp coconut oil

• ½ tsp mustard seeds

• A few curry leaves

• Salt to taste

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Instructions:

1. Heat oil in a pan, sauté shallots, garlic, and red chilies until golden.

2. Add chopped tomatoes and cook until soft and mushy.

3. Add tamarind and salt, sauté for 1 more minute.

4. Cool slightly and grind into a smooth chutney.

5. Temper with mustard seeds and curry leaves in coconut oil, pour over chutney.

6. Mix well and serve with dosa or idli.

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Serving Suggestions:

• Best with dosa, idli, appam, or chapati.

• Can be served with upma or pongal too.

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Tags:

#TomatoChammanthi #TomatoChutney #KeralaChutney #KeralaFood #DosaChutney #SouthIndianRecipes #BreakfastRecipes #Chammanthi