Tomato Chutney

Tomato Chutney is one of the commonly found chutney in many south Indian restaurants and a good accompaniment for various south Indian tiffin items. This chutney is made with little onion and more tomato as its main ingredients. This chutney if refrigerated can be used for 2-3 days without getting stale, as this chutney doesn’t much water and will not get stale soon.

This chutney tastes good if cooked with gingly oil. For more taste to the chutney, you can be little lavish with the oil, weight-watchers can control oil and restrict it to 2-3 tsp. Garlic is an optional ingredient, if you choose to avoid it, you can. Usage of garlic in this recipe, is just to enhance the flavor.

Best Accompaniment : Idly / Dosa / Chapathi / Adai / Upma

Ingredients:

Medium Onion  - 1 , chopped big

Big Tomato – 2, chopped big

Garlic – 4-5 pods (optional)

Fenugreek – ¼ tsp

Mustard – ¼ tsp

Salt – 2 tsp

Red chilly powder – 2 tsp

Oil – 5-6 tsp

To Season: oil – 2 tsp, mustard – ¾  tsp, broken urud dhal – ½ tsp

Method:

1.       In Kadai, add oil, add mustard and fenugreek and garlic and sauté for few seconds.

2.       Add onion and fry well, until it browns.

3.       Add tomato and fry till it becomes mushy.

4.       Add Red chilly powder and salt and mix well and keep frying until all the water from the tomato evaporates.

5.       When the mixture becomes thick and little dry, remove.

6.       Cool everything and transfer it into a blender and grind to a fine paste without adding water. The tomato will become pulpy by itself.

7.       In Kadai, add oil and add the seasoning ingredients.

8.  Allow the chutney to cook for 3-4 mins after seasoning and remove.

Tomato Chutney is ready to serve!!!