South Indian Tomato and Date Chutney

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

The taste and texture of this chutney is very different from my Bengali tomato chutney. This one is smooth and found in South India, often at breakfast alongside dosa, idly, appam or medu vada. It will last a few days in the fridge, but this quantity is normally finished in one sitting.


  • tbsp vegetable oil
  • 1 tbsp chana dal
  • 2 small dried


  1. Heat a tablespoon of the oil in a frying pan and then add the uncooked chana dal. Move it around the pan until it browns in colour. This will take around 20-30 seconds so do not take your eyes off it. Transfer to a small bowl to cool.
  2. Blitz the cooled chana dal in a spice grinder or grind in a pestle and mortar. It does not have to be a powder but should be bro