Tomato chutney is among the various chutneys available as part of the Indian cuisine like a coconut chutney, peanut chutney, onion chutney, garlic chutney, ridge gourd chutney and so on. South Indian dishes are incomplete without chutney. The tangy and slightly spicy chutney goes very well with Idli, dosa, vada or any south Indian dishes and its really easy to prepare.
Ingredients
- 2 big size Red tomatoes
- 1/4 tbsp Roasted pine nuts
- 1/3 cup Onion fine chopped
- 1-1/2 tbsp Tamarind paste
- 7-8 Fresh curry leaves
- 5-6 cloves Garlic chopped
- 1'' Ginger chopped
- 3 Red chili or to taste
- 1/8 tsp Asafoetida (hing)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard seeds
- 3 tbsp Oil
- Salt to taste
Instructions
- Ingredients for tomato chutney.
- Roast pine nuts at low to medium heat until pine nuts get a slightly golden color. ( If pine nuts are not available, you can use roasted channa daal or cashew nuts instead). Once its done, keep it aside.
- Boil tomatoes in water for 2 to 3 minutes at medium heat till tomatoes get cracks. Remove it from hot water and let it cool down.
- Peel the tomatoes and chop it.
- Heat oil in a deep pan. Add cumin seeds, mustard seeds. Once it starts crackling, add red chilies and curry leaves in to it. Saute it for few sec. Add Asafoetida (hing) and chopped garlic and ginger. Saute it for about 40 seconds till garlic and ginger gets slightly golden color. Add onion and little salt and saute it at medium heat for 5-6 min till onion gets slightly golden color. Add boiled and cut tomatoes, stir it well and cook at medium to high heat with covered lid.
- Keep stirring in regular intervals so that it does not burn. Let it cook until tomato mixture gets thick consistency. Once its done, add pine nuts and turn off the heat.
- Once it cools down, grind it and make a thick paste.
- Tomato chutney is ready to be served. Enjoy tomato chutney with idli or dosa.
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Soooo…yummy
Thank you!
Tamarind paste is listed in ingredients, but where is it used in recipe?
Tamarind paste is listed in ingredients for Tomato Chutney, but where is it used in recipe?