Ingredients and Method to make Tomato Chutney
1 medium sized red onion cut fine (pyaaz/vengayam)
3 medium large tomatoes cut fine (tamatar/thakkali)
1 clove garlic cut fine (lehsun/poondu) (optional)
3 dry red chilies (or to taste) (Lal mirch/molaga vathal)
1/2 tsp sugar (shakkar/sakkarai)
salt to taste (namak/uppu)
1 Tbsp oil
Seasoning (optional, see notes)
1 tsp oil
3/4 tsp mustard seeds (sarson/rai/kadagu)
a pinch of asafoetida powder (hing/perungayam)
Heat oil in a heavy bottomed medium sized pan. Add onions and stir until the onions are translucent. Add garlic (if using) and dry red chilies and stir a few times.
Add tomatoes and stir until the tomatoes are cooked, soft and mushy. Remove from heat and allow to cool to room temperature.
Puree/ Grind this mixture in a blender/ mixer until smooth. Add salt to taste, sugar and give it another turn in the mixer. Remove and place chutney in a bowl.
In a small pan, heat oil and add mustard seeds to it, when the seeds splutter add pinch of asafoetida powder and stir once or twice. Pour entire seasoning on the chutney and mix well.
Serve chutney with dosa/ idli or any other Indian breakfasts/ tiffins or you can use it as a dip for veggies or a spread for sandwiches.
Notes:
The seasoning is not absolutely essential, it tastes good even without it, so if you want to skip it you can.
1 medium sized red onion cut fine (pyaaz/vengayam)
3 medium large tomatoes cut fine (tamatar/thakkali)
1 clove garlic cut fine (lehsun/poondu) (optional)
3 dry red chilies (or to taste) (Lal mirch/molaga vathal)
1/2 tsp sugar (shakkar/sakkarai)
salt to taste (namak/uppu)
1 Tbsp oil
Seasoning (optional, see notes)
1 tsp oil
3/4 tsp mustard seeds (sarson/rai/kadagu)
a pinch of asafoetida powder (hing/perungayam)
Heat oil in a heavy bottomed medium sized pan. Add onions and stir until the onions are translucent. Add garlic (if using) and dry red chilies and stir a few times.
Add tomatoes and stir until the tomatoes are cooked, soft and mushy. Remove from heat and allow to cool to room temperature.
Puree/ Grind this mixture in a blender/ mixer until smooth. Add salt to taste, sugar and give it another turn in the mixer. Remove and place chutney in a bowl.
In a small pan, heat oil and add mustard seeds to it, when the seeds splutter add pinch of asafoetida powder and stir once or twice. Pour entire seasoning on the chutney and mix well.
Serve chutney with dosa/ idli or any other Indian breakfasts/ tiffins or you can use it as a dip for veggies or a spread for sandwiches.
Notes:
The seasoning is not absolutely essential, it tastes good even without it, so if you want to skip it you can.
