Tomato Chutney
Recipe by Aunt Linda
Ingredients
- Tomatoes (ripe) ยฝ kg (diced into 8 pieces)
- Tamarind 1 Tbsp
- Green chillies 3-4 (slit) or according to required spiciness
- Oil 5 Tbsp
- Dhania (coriander) powder 1 tsp
- Dhania seeds (whole) 1 tsp (roughly ground)
- Chilli powder 1 tsp or according to required spiciness
- Methi (fenugreek) powder ยผ tsp (or lesser, cause it may make the chutney bitter)
- Jeera seeds (cumin) 1 tsp
- Fresh coriander leaves 2 Tbsp
- Salt 1 tsp
For seasoning
- Dhania (whole) 1 tsp (optional)
- Methi (Fenugreek) seeds ยผ tsp
- Mustard seeds 1 tsp
- Curry leaves 10-15
- Asafoetida 1 pinch
Instructions
- Boil together the diced tomatoes, Slit green chillies and tamarind in 2 Tbsp of oil until semi-cooked.
- Add the Dhania powder, crushed dhania seeds, Chillie powder, methi powder, jeera seeds fresh coriander leaves and salt. Mix it well and boil it for another 5 minutes.
- Keep it aside to cool. After it cools, roughy grind it in the blender.
- For the tempering, heat 3 Tbsp oil in a kadai. Add all the seasoning ingredients and allow it to splutter.
- Add the blended chutney blended chutney to the seasoning and mix well. Let the chutney boil until the chutney leaves the sides of the vessel and becomes a bit thick in consistency. Let it not be too dry or to liquefied.
Notes
- Serve this chutney with rotis. Tastes good with Jowar rotis too.
- Shelf life is 2-3 days if kept out of the fridge. Can last for 2 weeks if refrigerated
