Ingredients for Tomato Chutney Recipe
- Tomato – 4 (250 grams)
- Whole red chilly – 2
- Ginger – 1 inch
- Salt – 1 tsp or to taste
- Asafoetida – 1 pinch
- Oil – 1-2 tbsp
- Red mustard seeds – ¼ tsp
- Fenugreek seeds – ½ tsp
- Cumin seeds – ½ tsp
- Coriander powder – 1.5 tsp
- Black peppercorn – 10 to 12
- Sugar – 1 tsp
- Red chilly powder – 1 to 2 pinch
How to make Red Tomato Chutney
Rinse the tomatoes well and chop them in rough chunks. Rinse the ginger as well and chop them in rough chunks as well.
Heat 1 tbsp oil in a pan. When the oil is hot add fenugreek seeds, cumin seeds and let the splutter. After these add mustard seeds and saute well. Then add asafoetida and coriander powder and saute for a while.
When the masala is roasted add tomato, salt, whole red chilies, black chilly, chopped ginger and sugar to it. Mix well. Cover and cook the tomatoes on low flame for 5 minutes. Check later. Stir the tomatoes nicely, cover again and cook for 5 more minutes.
Check the tomatoes again, they are now cooked. Now cook the tomatoes for 1 to 2 minutes while stirring constantly as it is. Then turn off the flame and let the tomatoes cool down.
When the tomatoes cool down, place them in mixer jar and grind to make chutney. Chutney is ready, you can have it as it is as well but adding tempering to the chutney enhances the taste.
Heat 1 tsp oil in a small pan. When the oil is hot, splutter red mustard seeds. On crackling of seeds, turn off the flame flame and mix red chilly powder to it. Pour this tempering over the chutney. Tantalizing tomato chutney is now ready. Store it is refrigerator for 6 to 7 days and relish eating.
You can serve it with idli, vadas, dosa. samosa or any other meal and relish eating.
- You can skip the use of sugar while making chutney.
- It is compulsory to stir the tomatoes at regular intervals.
- You can also curry leaves for making the tempering.