Podi Tomato Chutney: A Small Batch for Tonight’s Dosa

Tomato chutney with podi is a good answer when dinner’s nearly ready and the dosa still needs something beside it. A few ripe tomatoes and a spoonful of podi will get you started.

The useful trick is to cook the tomatoes properly before adding the podi. You want a thick, spoonable chutney, with enough tomato left in the flavour to make it worth calling tomato chutney.

Ingredients for a small batch

Serves: 3 to 4 as a side. Time: about 25 minutes.

• 3 medium ripe tomatoes, about 350 g, chopped
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• 6 curry leaves, dried well after washing
• 2 teaspoons Rapidli Karnataka Podi, plus more to taste
• 2 to 4 tablespoons water, only if needed
• Salt only if needed

There’s no extra chilli in the starting recipe. Taste the cooked chutney first. Your podi may give you all the heat you want.

How to make it

1. Heat the oil in a small pan over medium heat. Add the mustard seeds and let them start to pop. Add the curry leaves carefully, as they can splutter.
2. Add the tomatoes. Cook for 10 to 15 minutes, stirring often, until they soften and the mixture loses its loose, watery look. Lower the heat if it catches.
3. Switch off the heat. Let the mixture cool until it’s safe for your blender. Follow the blender’s instructions and never seal very hot food inside a closed blending jar.
4. Add the podi and blend to a slightly coarse chutney. Add water a tablespoon at a time only if the blades need help or the chutney is too thick.
5. Taste, then adjust the podi or salt. Spoon into a bowl and serve with dosa or idli.

How thick should it be?

A spoonful should sit on the plate rather than run across it. Tomatoes vary, so the pan gives you a better clue than the clock. If the mixture still looks watery, cook it a little longer before blending.

A completely smooth chutney is fine too. We like a little texture, especially beside a crisp dosa.

Choosing the podi

Rapidli Karnataka Podi gives this version its coconut-and-garlic direction. Tamil Podi is another easy option. If you use Andhra Podi, start with 1 teaspoon and work up after tasting.

Tomatoes already bring sourness. Hold off on extra lemon or tamarind until you’ve tasted the finished bowl.

Making dinner easier

Cook the tomato base while your dosa pan heats. Let it cool while you cook the first few dosas, then blend. That’s usually easier than rushing everything at the end.

For a side that needs no tomato cooking, see our podi-curd dip. You can also explore more ways to use podi.

This is a fresh chutney. Cover and refrigerate leftovers promptly rather than storing it like a dry podi.