Tomato Chutney is a finger licking tangy tomato and onion chutney. Tomato Chutney is prepared without the usage of coconut, hence you can refrigerate this chutney for a week. It taste great with chapati, parota, dosa, roti and idli.
Got this recipe from Grihashobha, a Kannada Monthly magazine.
Preparation Time: 20 mins
Servings: 5 - 6 people
Red Tomatoes: Big sized 4 - 5
Red chillies: 4 - 5
Pepper corns: 4 - 5 nos.
Garlic: 3 pods
Onion: 2 big sized
Putani/Fried Bengal Gram: 1/2 cup
Oil: 1 tbsp
Curry Leaves: 1 strand
Ginger: 1/2 inch
Coriander Leaves: A handful
Jaggery: 1 tbsp
Tamarind juice: 1 tsp
Turmeric: 1 tsp
1. Heat oil in a kadai, fry chopped onions, garlic till it turns transparent.
2. Then add chopped tomatoes, jaggery and fry till tomatoes turns soft. Make sure not to add water at all.
Switch off the flame and allow it cool.
3. Grind the above step 2 with Putani, Coriander leaves, Ginger, Red chillies, Turmeric, pepper corns, tamarind juice and salt. Grind to a fine paste.
4. Prepare the seasoning with oil, mustard seeds and curry leaves. Garnish it with the tomato chutney (Step 3).
Serve this tangy spicy tomato chutney with chapati, roti, parata, dosa.
Sending this recipe to Anu's LGSS - Tomato Event
and Vatsala's LGSS Event Series