tomato chutney recipe, how to make tomato chutney recipe

tomato chutney recipe with step by step photos – spicy tangy chutney made from tomatoes.

chutneys are commonly made in every indian home. so there are many varieties of chutney. along with the famous coconut chutney, even veggies and fruits are used to make chutneys.

this tomato chutney is one such variety inspired from the south indian cuisine. apart from the tangy taste of the tomatoes, there is one more ingredient in this chutney which gives a distinct warm aroma and flavor to the chutney - cloves.

i just added two cloves and found it gave a really good strong aroma to the chutney. you can also add one clove to make its flavor & aroma quotient less dominant in the chutney. on refrigerating the chutney the aroma does mellow down.

the tomato chutney is also a no onion no garlic recipe. though if you want you can add onions as well as garlic.

this chutney pairs extremely well with idli, dosa or vadai varieties. you can even serve them with pakoras.

lets start step by step tomato chutney recipe:

1. heat ½ tbsp oil and add urad dal (split husked black gram).

2. on a low flame, saute the urad dal till they start turning maroonish brown.

3. once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black pepper and ginger. stir till the red chilies change their color.

4. then add chopped tomatoes and asafoetida/hing.

5. add salt.

6. stir and saute till the tomatoes soften. about 6 to 7 minutes on a low flame.

7. once the tomato mixture cools, add them to a chutney grinder or small blender. add 2 tbsp water and grind to a smooth paste. you can also add 1 or 2 tbsp more water if required.

8. in the same pan or a different pan, heat ½ tbsp oil.

9. add the mustard seeds and crackle them. then add curry leaves, methi seeds (fenugreek seeds), asafoetida and one broken red chili. saute till the curry leaves become crisp.

10. then add the ground tomato.

11. stir well.

12. saute for 3 to 4 minutes on a low flame.

13. check the taste and add more salt if required.

14. stir again.

15. the tomato chutney is done and ready to be served.

if you are looking for more chutney recipes then do check coconut chutney, curry leaves chutney, mint chutney, coconut curd chutney, mango chutney and peanut chutney recipe.

tomato chutney recipe below:

tomato chutney recipe

tomato chutney - spicy & tangy chutney made from tomatoes. no onion no garlic recipe.

AUTHOR: dassana

RECIPE TYPE: snacks

CUISINE: south indian

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:

• 2 large tomatoes, 1 cup tightly packed chopped tomatoes, 225 to 250 gms
• ½ inch ginger/adrak, chopped
• 2 to 3 dry red chilies, broken and deseeded
• 1 tsp urad dal/split & husked black gram
• a pinch of asafoetida (optional)
• 2 tbsp water for grinding, add 1 or 2 tbsp more if required
• ½ tbsp oil
• salt as required

for tempering:

• ½ tbsp oil
• 1 dry red chili, halved and deseeded
• 7 to 8 curry leaves/kadi patta
• ½ tsp mustard seeds
• 2 to 3 fenugreek seeds/methi seeds
• a pinch of asafoetida/hing

INSTRUCTIONS

1. heat oil and add urad dal. on a low flame, saute the urad dal till they start turning maroonish.
2. once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black pepper and ginger. stir for till the red chilies change their color.
3. then add chopped tomatoes and asafoetida. add salt.
4. stir and saute till the tomatoes soften. about 6 to 7 minutes on a low flame.
5. once the tomato mixture cools, add them to a chutney grinder or small blender.
6. add 2 tbsp water and grind to a smooth paste.
7. in the same pan or different pan, heat 1 tbsp oil.
8. add the mustard seeds and crackle them.
9. then add curry leaves, methi seeds, asafoetida and one broken red chili. saute till the curry leaves become crisp.
10. then add the ground tomato. stir well.
11. saute for 3 to 4 minutes on a low flame. check the taste and add more salt if required.
12. stir again. the tomato chutney is done and ready to be served.

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