Every south indian meal is incomplete without this Tomato chutney, and this is coming from someone who has south india food more than once in a week! I am not particularly a big fan of the taste of Coconut, so this one clearly is my preferred dip with Dosa, Idli & Uttapam. This recipe is tried and tasted for more than a decade at my house, and we love it more each time we have it!
Tangy Tomato Chutney
Recipe by Gunjan SawhneyCourse: DipCuisine: IndianDifficulty: Easy
4 large tomatoes
2 tbsp oil
1/2 tsp mustard seeds
1 tsp chana daal
1 tsp urad daal
8 dried red chilli
10 curry leaves
6 cloves garlic
1 small piece Jaggery or 1/2 tsp sugar
1 tsp salt
Take a thick bottomed pan and heat oil in it on medium flame. Add the mustard seeds, chana daal, urad daal, dried red chillies and curry leaves in it and sautee them for 2 minutes.
Next, throw in the chopped onions and minced garlic in the pan. Sautee it for 2 minutes and keep mixing it well.
Now add the finely chopped Tomatoes in the same pan and sautee them for 5-8 minutes until all the water evaporates, tomato reduces its size and you notice a puree like consistency.
Add the salt & sugar in the mixture & later turn off the flame to let it cool.
Next, transfer this mixture to a blender and grind it to a smooth paste without adding any water.
Now take a small pan, add oil in it along with mustard seeds and 2 dried red chilli. Allow the tempering to splutter.
Pour this over the chutney and serve along with Dosa, Idli or Vada.