My most favorite tomato chutney…
This chutney couldn’t get any better, it’s that perfect. I had this chutney at my aunt’s house many years ago and I fell for it right away. Since then, I’ve been making this chutney quite often. I haven’t tried any other tomato chutney recipes as I am so much in love with this one and haven’t felt the need for trying anything else. With some really basic ingredients you could whip up this chutney, this goes well with either Dosa or Idli. You could even serve with Appam or even as a side dish for rice. I also make tomato dosa, spread the tomato chutney over the dosa and fold it.
This chutney is finger linking good and is absolutely perfect.
- Tomatoes, chopped – 4
- Small onion, chopped – 10
- Garlic, minced – 2 cloves
- Cumin seeds- 1 tsp
- Chili powder – ¾ tsp or more according to your needs
- Salt – to taste
- Oil – 1 tbsp
- Tamarind, fresh- 2 inch slice soaked in 3 tbsp water
- Cilantro, chopped- one handful (optional)
- Mustard seeds – 1 tsp
- Dry Red whole chili – 2
- Curry leaves – 1 sprig
- Oil – 1 tbsp
- Heat oil in a wide pan, add onion and saute till tender.
- Add the tomatoes, cumin seeds, garlic, chili powder, salt and saute until the tomatoes get mashed up.
- Remove the pan from the heat and let cool down a bit.
- Grind the mixture along with ¼ cup water to a smooth paste and Keep aside.
- Soak fresh tamarind in 3 tbsp warm water for 3 minutes. Squeeze the tamarind in water, drain the juice and discard the fiber.
- In the same pan, heat 1 tbsp oil, add mustard seeds and let it splutter.
- Add dry red whole chili and curry leaves to it.
- Pour the ground tomato paste into the seasoning, add the tamarind juice to it.
- Add ⅛ cup more water to thin down the chutney, combine well.
- Cook and let the chutney come to a slight boil.
- Taste and add more salt if needed.
- Finish it off with chopped cilantro.
- Serve warm with Dosa, Idli, Appam or rice.