Tomato Chutney recipe is a from South Indian cuisine, this chutney is luscious and easy to make, it goes with almost anything on the dinner table. I am very fond of this chutney that makes for a mouthwatering side dish for snacks, pakoras or kebabs.
Tomato chutney makes an excellent side with idli, dosa, and chapati too. I a sure that this vibrant colored, zesty tomato chutney will surely win your heart.
1 Onion Sliced
5 Tomatoes, sliced
1/2 inch Ginger
5-6 Garlic pods
4-5 green chilies
3-4 Red chilies dry
2 tbsp of Green coriander, chopped
Olive Oil fro cooking
Salt as per taste
2 tsp Red Kashmiri powder
1 tsp Coriander Powder (Dhania Powder)
1 tsp of Black mustard seeds
Pinch of Asafoetida (Hing)
Heat an iron griddle (Tawa), add a teaspoon of olive oil, add onions, chilies, ginger, garlic, curry leaves, green chilies, red chilies and green coriander. Roast this for 2 to 3 minutes. After this grind it in a grinder to a paste and keep aside in a bowl.
In the same griddle, add 1 teaspoon of olive oil and add chopped tomatoes and saute till it becomes soft (2 to 3 minutes). After this grind it in a grinder to a paste, transfer this paste in a different bowl and keep aside.
Heat a pan, add 2 teaspoons of olive oil and pinch of Asafoetida (Hing), mustard seeds, curry leaves. when mustard seeds start to crackle, add the ingredients paste (Step1), saute this for 2-3 minutes, till the air is filled with the aroma of spices.
Add tomato paste (step2) and saute for 2 to 3 minutes and add the masalas, Red Kashmiri powder and Coriander Powder (Dhania Powder), Add 1/2 cup of water and cook it well for 2 to 3 minutes or till it thickens to the gravy consistency.
Serve it hot with dosas, snacks or kebabs of your choice.