Tomato Chutney - South Indian Style
टमाटर की चटनी - दक्षिण भारतीय शैली
1 August 2024
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Tomato Chutney is a staple in South Indian kitchens, and for good reason! It's tangy, spicy, and bursting with the flavors of fresh tomatoes, herbs, and spices. This is my take on it. 😊🥥🥜
This chutney is incredibly versatile - pair it with dosa, idli, vada, uttapam, or use it as a zesty sauce for sandwiches or wraps. It's a flavor explosion that will elevate any meal!
Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serves: 4-6
Ingredients
Ingredients
- 1 Medium Onion (diced)
- 2 Large Tomatoes (diced)
- 1 tbsp Ginger (roughly chopped)
- 1 tbsp Garlic (roughly chopped)
- 1 tbsp Green Chillies (roughly chopped)
- 1 tbsp Mustard Oil or Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Urad Dal (Split Black Gram) -OR- Channa Dal (Split Chickpeas)
- 1 tbsp or 2 medium Green Chillies (sliced)
- 1 tbsp Fresh Curry Leaves (7-9 leaves)
- 1-2 Dried Red Chilli (optional, for extra heat)
- 1 tsp Kashmiri Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- A pinch of Asafoetida (Hing)
- Salt to taste
Steps
- In a pan, heat the mustard oil or coconut oil over medium heat. Add the diced onions and sauté for 3-4 minutes until softened.
- Add the roughly chopped ginger, garlic, and green chilies to the pan. Cook for another 2 minutes, allowing the flavors to blend.
- Add the diced tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Transfer the cooked tomato mixture to a blender. Blend until you achieve a thick, sauce-like consistency. Add a little water while blending if needed to get the desired texture.
- Now, let's make the 'tadka' (tempering). In the same pan, heat a little more mustard oil or coconut oil. When the oil is hot, add the mustard seeds and cumin seeds. Be careful as the mustard seeds will start to pop!
- Add the urad dal (or channa dal), dried red chilies (if using), and curry leaves to the pan. Cook for 1-2 minutes until fragrant and lightly toasted.
- Pour the blended tomato mixture into the pan with the tadka. Add the Kashmiri red chili powder, turmeric powder, garam masala, asafoetida, and salt. Stir well to combine.
- Cook the chutney for another 3-4 minutes over low heat, allowing the flavors to meld together beautifully.
- Serve your vibrant Tomato Chutney fresh and hot alongside your favorite South Indian dishes - dosa, idli, vada, uttapam - or enjoy it as a condiment for any meal!
