Tomato Chutney (tangy Tomato Chutney)

Tomato Chutney is a popular condiment in Mangalurean cuisine, known for its tangy and spicy flavors. This versatile chutney can be paired with dosa, idli, rice, or even used as a spread for sandwiches and wraps.

Tomato Chutney (tangy Tomato Chutney)

Ingredients

  • 4 large tomatoes, chopped
  • 1 onion, finely chopped
  • 2-3 green chilies, chopped
  • 1/2 inch ginger, grated
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp jaggery or sugar
  • Salt to taste
  • 2 tbsp oil
  • Few curry leaves

Instructions

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
  2. Add chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.
  3. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft and mushy.
  4. Add jaggery or sugar and cook for another 2-3 minutes.
  5. Allow the chutney to cool, then transfer it to a blender and blend to a coarse texture.
  6. Tomato Chutney is ready to be served!

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
50 per serving
Carbohydrates
12g
Fat
0g
Protein
1g

Supplies

Pan Blender Spatula

Tools

Cutting board Knife Grater

Serving suggestions

Serve the tangy Tomato Chutney with dosa, idli, or rice for a delicious South Indian meal.

Tips & tricks

For a spicier chutney, increase the quantity of green chilies according to your preference.

Cost

$5