Tomato chutney recipe
Summary Not available
- 3 tomatoes
- 1 onions )
- 1 tablespoon oil
- 1 tbsp peanuts)
- 5 )
- 4 chilies
- 1 garlic )
- 5 teaspoon seeds )
- 5 salt )
- teaspoon turmeric
- 1 teaspoon oil
- )
- 1 sprig curry leaves
- mustard seeds
- 1 asafoetida )
- 1 chili )
How to make tomato chutney Heat a pan with 1 tablespoon oil
On a medium flame, roast chana dal & urad dal (or peanuts) until aromatic & deep golden
Add half teaspoon cumin seeds & saute for a minute
Remove to a plate & set aside to cool completely
Next add 4 to 6 red chilies and fry until they turn crisp
Then add 1 cubed onion & 2 garlic cloves
Fry them until a sweet aroma comes out from the onions
This takes about 3 to 5 mins
When the onions turn golden add 3 large chopped tomatoes, ¼ teaspoon salt & 1/8 teaspoon turmeric
Saute until soft & mushy
The raw smell of onions and tomatoes must go away completely
Cool this and blend until smooth
Taste the chutney and add more salt if needed
You may need to pour little water if using peanuts
If you like thick chutney & the tomatoes are pulpy you can also skip water completely
Tempering tomato chutney – optional If you are on a low fat diet you can also skip the tempering
Heat 1 tsp oil in a pan
Add ¼ tsp mustard seeds and ¼ tsp urad dal
When the dal turns golden, fry 1 sprig curry leaves and 1 broken red chili till the leaves turn crisp
Add hing & onion tomato chutney to the pan and mix
Or pour this tempering to the tomato chutney
Serve with idli, dosa and pesarattu
You can also refrigerate the chutney & use
No extra notes