Spicy tomato chutney, a perfect accompaniment for idli, dosa, chapati and parathas.
I’ve already talked about my love for chutney in my chutney recipes. When I have a perfect, lip smacking chutney, a bowl of kanji or congee is all I need for a perfect meal, rather than elaborate dishes.
When growing up we ate chutney almost daily. YES! daily. Being south Indian morning breakfast and afternoon school tiffin would be mostly dosa and idly accompanied with chutney.
I really miss those exotic chutney’s as I would call them now. Moringa flower chutney, banana blossom chutney, brine mango chutney, coconut chutney with dry shrimp to name a few. But I do make ridge gourd peel chutney, sweet bitter melon chutney, raw mango chutney which are family favourites. Makes my mouth water as I type these words.
Spicy tomato chutney came home, a bit late, after Mum had watched it in tv cooking show, which later became favourite with dosa. Till then we relished tomato gojju with chapatis.
Spicy tomato chutney recipe
**Tomatoes – Choose plump, ripe tomatoes for the recipe.
Step by step method –
1- Heat 1 tbsp cooking oil in a pan. To this add urad dal/ split black gram and fry for a minute. No need to fry till golden as it will get fried in later stages.
2- Add chopped onion. Then add garlic. Fry till onion turns translucent.
3- Add dried red chilli. Fry till they puff a bit. Do this in medium flame otherwise the chillies will turn black.
4- Add chopped tomatoes. Add salt and mix well. Cook till the tomatoes turn soft. Put off the stove and allow it to cool.
5- Now take the tomato mixture in blender/grinder. Grind it to smooth paste without adding water. Remove the prepared chutney and transfer it into serving bowl.
6- Heat a small pan and add 2 tsp oil. To this add mustard seeds. When they crackle add crushed garlic, asafoetida and curry leaves and fry for 2 mins.
7- Pour the tempering to the chutney and mix it. Serve it with dosa, idli, chapati and paratha.
Spicy tomato chutney
Ingredients
- 1 cup tomato chopped
- 1/2 cup onion chopped
- 3 garlic cloves
- 2 long dried red chilli roughly cut
- 1 tbsp cooking oil
- 1 tsp urad dal/ split black gram
- salt to taste
For tempering
- 2 tsp cooking oil
- 1/2 tsp mustard seeds
- 2 garlic cloves crushed
- 6 curry leaves
- pinch of asafoetida
Instructions
- Heat 1 tbsp oil in a pan in medium flame. Add urad dal/ split black gram fry for minute.
- To this add chopped onion, and garlic. Fry till onion turns translucent.
- Add dried red chilli. Fry till they puff a bit.
- Add chopped tomatoes. Mix well and add salt. Cook till they turn soft, Switch off the stove and allow it to cool.
- Take the mixture in grinder / blender. Grind it to smooth paste without adding water. Transfer it to serving bowl.
- In a small pan, heat 2 tsp oil. To this add mustard seeds. As they crackle, add crushed garlic, asafoetida and curry leaves. Fry this for 2 minutes.
- Pour the tempering to the chutney and mix it.
Notes
- Add a pinch of sugar when frying tomatoes, if you like it a bit sweet.
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