Tomato Chutney Recipe
Tomato Chutney is generally served with idlis on the food streets in south India. The consistency of this chutney is quite watery, comes without any tempering at the idli shop and makes a pretty enjoyable idli eating experience. You can always add the tempering to enhance the taste of the chutney.
Ingredients
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200 grams Onion
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roughly chopped
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400 grams Tomato
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roughly chopped
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1/2 cup Fresh coconut
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grated
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1 Green Chilli
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1 Dry Red Chilli
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3 Kashmiri dry red chillies
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1 tablespoon Chana dal (Bengal Gram Dal)
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2 tablespoons Coriander (Dhania) Leaves
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chopped finely include more stem
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Oil
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as needed
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Salt
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For tempering
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Oil
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as required
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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Curry leaves
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few
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1 Asafoetida (hing)
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big pinch
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2 to 3 Dry Red Chillies
Instructions
Step 1
To begin making the Tomato Chutney recipe, add oil in a wide pan and roast the channa dal and chillies and add it into the mixer along with the coconut and set aside
Step 2
In the same pan, add a little oil and add the chopped onions and cook until the onions turn soft and translucent
Step 3
Once they turn translucent, add the tomatoes and cook until they are soft and lose some of their juices
Step 4
Set aside and let it cool completely
Step 5
Blend the ingredients in the mixer jar until they are coarsely pounded and add the onion-tomato mixture into the jar along with some salt and blend till its smooth
Step 6
Transfer into a bowl and add the coriander and mix gently
Step 7
The next step is to temper the chutney
Step 8
In a tadka pan, heat a teaspoon of oil, add mustard seeds and let them crackle
Step 9
Once they crackle, add the asafoetida, curry leaves and chillies and pour the tempering on the tomato chutney
Step 10
The Tomato Chutney is ready to be served!