Tomato Chutney

AuthorJen Booker
Rating

Excellant spicy chutney

Yields1 Serving

Main ingredients
 2 Large tomatoes
 1 Piece ginger - chopped
 1 Dry red chilies - broken and deseeded
 1 tsp Urad dal (split and husked black gram)
 4 Black peppercorns
 2 Cloves
 1 Pinch asafoetida - optional
 ½ tbsp Oil
 salt as required
For tempering
 ½ tbsp Oil
 7 Curry leaves
 ½ tsp Mustard seeds
 2 Fenugreek seeds
 1 Pinch asafoetida

1

Heat oil and add urad dal

2

Saute the urad dal on a low heat till they start turning golden

3

Add broken dry red chilies, cloves, black pepper and ginger

4

Stir for 5 minutes

5

Then add chopped tomatoes and asafoetida

6

Add salt

7

Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low heat

8

Once the tomato mixture cools, add them to a small blender

9

Grind to a smooth paste

10

In the same pan or different pan, heat 1 tbsp oil

11

Add the mustard seeds and crackle them

12

Then add curry leaves, seeds, asafoetida

13

Saute till the curry leaves become crisp

14

Then add the ground tomato paste. Stir well.

15

Saute for 3 to 4 minutes on a low heat. Check the taste and add more salt if required.

16

Stir again. The chutney is done and ready to be served.

Ingredients

Main ingredients
 2 Large tomatoes
 1 Piece ginger - chopped
 1 Dry red chilies - broken and deseeded
 1 tsp Urad dal (split and husked black gram)
 4 Black peppercorns
 2 Cloves
 1 Pinch asafoetida - optional
 ½ tbsp Oil
 salt as required
For tempering
 ½ tbsp Oil
 7 Curry leaves
 ½ tsp Mustard seeds
 2 Fenugreek seeds
 1 Pinch asafoetida

Directions

1

Heat oil and add urad dal

2

Saute the urad dal on a low heat till they start turning golden

3

Add broken dry red chilies, cloves, black pepper and ginger

4

Stir for 5 minutes

5

Then add chopped tomatoes and asafoetida

6

Add salt

7

Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low heat

8

Once the tomato mixture cools, add them to a small blender

9

Grind to a smooth paste

10

In the same pan or different pan, heat 1 tbsp oil

11

Add the mustard seeds and crackle them

12

Then add curry leaves, seeds, asafoetida

13

Saute till the curry leaves become crisp

14

Then add the ground tomato paste. Stir well.

15

Saute for 3 to 4 minutes on a low heat. Check the taste and add more salt if required.

16

Stir again. The chutney is done and ready to be served.

Tomato Chutney

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