Easy Tomato Chutney

Tomato chutney is a side dish recipe made out of tomatoes as a main ingredient. It is called as ‘Thakkali Chutney’ in tamil. Though it is prepared throughout India, it is very famous in South India.

Personally, Iam a big tomato chutney lover❤ I like to try many types of variations in this chutney. The tanginess from tomatoes, the flavor of garlic, the spice from red chillies and the color of it…. if you let me talk about it, I will keep on describing!!

I have used 1 medium sized onion in this recipe to balance the tanginess from tomato but it can prepared without using onion too. I will come up with a recipe for it. If you do not want to use garlic, use little ginger instead.

This South Indian based tomato chutney🍅🍅 is a best side dish for idli, dosa, pongal, curd rice etc…, It can be used as a spread too.



INGREDIENTS

  • Onion- 1 medium sized ( finely chopped)
  • Tomato- 3 big ( finely chopped)
  • Red chilli- 3
  • Cumin seeds- 1 tsp
  • Garlic- 2 cloves
  • Salt- as needed.

To Temper:

  • Mustard seeds- 1/4th tsp
  • Urad dal- 1/2 tsp
  • Asafoedita powder- pinch
  • Curry leaves- 7 to 8
  • Red chilli- 1.

PROCEDURE

Heat little sesame oil in a pan. Saute cumin seeds, garlic, red chilli in medium flame. Red chillies should turn crisp.
Add the finely chopped onions till they are translucent.
Once the onions are translucent, add the finely chopped tomatoes. Saute it in medium flame till the tomatoes turn soft and mushy. The water level should reduce and oil should separate on top. Add required salt.
Once it is done, the raw smell of tomatoes goes away, switch off the flame. Cool it down completely and move it into mixer.
Grind it till smooth.
Grinded tomato paste.
Heat 1 tbsp of sesame oil in a pan. Add mustard seeds. Once mustard seeds splutter, turn the flame to low and add urad dal, curry leaves and red chilli. Add asafoedita powder. The curry leaves and red chilli should turn crisp. Do not burn asafoedita powder.
Pour it on top of the grinded tomato paste. Ready.


TIPS

  • The grinded paste can be sauted again while tempering ingredients. But it’s not required. If you would wish, you can.
  • One more red chilli can be added if you want it to be more spicy.