One of the best chutney for most of the South Indian breakfasts like idli, dosa, pongal etc…We make this using ripe tomatoes and saute them with onions and blend.
This chutney is not too tangy like other tomato chutney and can be done quickly.
Onion – 1 medium (chopped)
Tomato – 2 large ( chopped)
Garlic flakes – 3
Mustard seeds – 1tsp
Red chilly powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Oil – 1tsp
Salt to taste
Clarified butter/Ghee- 1tsp
Mustard seeds – 1 tsp
Split white lentil – 1tsp
Hing/Asafoetida – a pinch
Curry leaves – 1 spring
- In a pan add oil and once hot add mustard seeds, garlic flakes, onion and saute for a minute or two
- Add chopped tomatoes and saute
- Add turmeric powder, red chilli powder and coriander powder and fry all these ingredients till the oil separates.
- Now add salt and transfer all the ingredients into a mixer jar and blend to a smooth paste.
- Transfer it in a small bowl and temper it
For tempering :
- Add ghee in a small frying pan.
- When it is hot add mustard seed and split white lentil/urad dal
- Add curry leaves and asafoetida and temper the chutney with this and mix.
- Use ripe tomatoes only. The green ones doesn’t give you the right taste.
- Fry the tomatoes till the raw smell disappears or else the chutney might have a raw smell in it.
- You can store this chutney in a container and keep it in the refrigerator for a week.