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–+ servings
Tomato Chutney

Tomato Chutney

Ravi Chandran
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Course Side Dish
Cuisine Indian, Indian, Tamilnadu
Servings 4 people
Diet Vegetarian

Ingredients
  

  • 4 nos Tomato / தக்காளி - randomly chopped
  • 4 - 5 nos Red Chili, Dry / வற மிளகாய் - adjust to your spice level
  • ½" piece Ginger / இஞ்சி - chopped
  • 1 tsp Urad Dhal / உளுத்தம் பருப்பு
  • 1 - 2 nos Cloves / லவங்கம்
  • ¼ tsp Black Pepper / மிளகு
  • 1 pinch Asafoetida / பெருங்காயம்
  • ½ tsp Salt / உப்பு - adjust to your taste
  • ½ tbsp Oil / எண்ணெய்

for tempering

  • ½ tbsp Oil / எண்ணெய்
  • 1 tsp Mustard seed / கடுகு
  • 1 nos Red Chili, Dry / வற மிளகாய் - broken
  • ½ tsp Fenugreek seed / வெந்தயம்
  • 1 bunch Curry leaves, Fresh / கருவேப்பிலை
  • ½ tsp Fenugreek seed / வெந்தயம்
  • ½ tbsp Oil / எண்ணெய்
  • 1 bunch Curry leaves, Fresh / கருவேப்பிலை

Instructions
 

  • Heat oil on low flame, roast urad dhal until golden brown
  • Add dry red chili, clove, black paper, ginger until red chili turn color
  • Add tomato, asafoetida, stir well
  • Sauté until tomato turn mushy
  • Allow it too cool and grind into smooth paste, add as little water as possible while grinding
  • Heat oil, add the mustard seeds, allow them to crackle
  • Add curry leaves, fenugreek, asafoetida and one broken red chili
  • Sauté till the curry leaves become crisp
  • Add the ground tomato paste, salt and stir well
  • Sauté for 3~4 minutes on a low flame

Notes

Served along with dosa and/or idli
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