Chutneys are an intergral part of a menu in almost every household. The most common being the tomato, coconut and ginger chutney out of the various lot. So here is my version of the Tomato Chutney.
There are various methods pf preparing this delectable chutney. In this recipe I first fried the tomatoes along with some onion, ginger, garlic and spices and then pureed them to a smooth paste. I then poured the tempering of mustard seeds, urad dal and curry leaves.
This chutney goes well with any South Indian breakfast. They can be simply be mixed with rice and had and they tastes superb with parathas too. The options are a plenty.
- 3 tomatoes, chopped
- 1 onion, sliced
- 1" ginger, chopped
- 3-4 garlic, chopped
- 2-3 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. urad dal (split black gram)
- 1 sprig curry leaves
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. sugar
Heat 1 tbsp. oil in a pan and saute the onion, ginger and garlic till light brown. Add the tomatoes, red chili powder, turmeric powder, sugar and salt.
Continue to fry till well mashed up. Keep aside to cool. Grind the tomato mix along with 1/2 cup water into a smooth paste. Keep aside.
Heat the remaining oil and temper with the mustard seeds. After it stops crackling, add the urad dal and curry leaves.
Saute till the dal changes colour. Pour this tempering on the ground tomato paste and serve along with dosa, idli , pongal or upma.