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