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All Recipes > ChutneysPosted On: Wednesday, November 30, 2011
This page has been viewed 14402 times

4 friend(s) like this

         Tangy Tomato Chutney

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.

tangy tomato chutney

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

4 friend(s) like this
Tags: chutney

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