This tomato chutney is a very popular one amongst all my friends. A small story to go with this – When I first landed here, all of 21 and newly married, I got invited to this Indian party. It was a party to celebrate one of our dear friend’s first anniversary and my first large party gathering here in the US. And as most Indian parties are, this was a potluck party where each guest was to make a dish for dinner. And since I was a brand new bride they gave me the simplest dish on the menu..almost like it was an afterthought dish 🙂
At the end of the party however, everyone wanted to know who made the Tomato Chutney – and wanted a recipe for it 🙂 And for the next one year every potluck party i got invited to I was asked to make “Tomato Chutney” 😦
This is actually a very simple recipe..a very delicious one neverthless.
You will need:
Tomatoes – Ride and Red, 6
Red chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Salt to taste
For dry powder:
Methi (Fenugreek) seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Dry roast in a small pan. Cool and grind into a smooth powder. Keep aside.
Mustard seeds – 1 tsp
Hing (Asafoetida) – a pinch
Oil – 3 tbsp
1. Wash and Chop the tomatoes into small cubes and keep aside.
2. Prepare the dry methi-mustard powder as above.
3. In a pan, heat the oil. Add the mustard seeds and hing. Allow to splutter.
4. Add the chopped tomatoes, salt, turmeric powder and chilli powder.
5. Mix well and cook on an open pan until all the water is evaporated and the tomatoes are cooked and come together.
6. You will see that the oil will leave the sides. Ensure you cook on a low to medium flame so as to not burn the dish.
7. Turn off stove, add the powdered methi-mustard and mix well.
Tomato Chutney served on toast
This chutney can be served as a spread or side to roti, dosa, idli or rice. It stores for a week in the refrigerator.
My morning routine at works includes stopping by at the break room to pop my blueberry bread into the toaster and while the bread toasts emanating that delicious aromatic smell of toasted bread mixed with the warm smell of the blueberries, I make myself a large mug of coffee. Nothing like hot coffee and some blueberry toast 🙂
Well the other day I stopped by at the breakroom for my usual morning routine and I found these huge basket of sunshine yellow tomatoes sitting out there. Obviously some kind soul had grown them in their farm/kitchen garden and decided to share…
I picked up two tomatoes and was amazed at their resplendent yellow color. I did some quick checking online on yellow tomatoes and found tons of information on this not so acidic sweetish variety of tomatoes that are rich in niacin and folate and are actually nutritionally different than their red counterparts.
I brought them home that evening and the obvious thought was to toss them into a salad..but I wanted to try something different with them..something not so obvious 🙂
I made a “Yellow Tomato Chutney” that was flavorful and bursting with a very different tangy taste that blended very well with the other ingredients I added.
Yellow Tomato Chutney:
You will need:
2 Yellow Tomatoes (You can use the red or the green variety too optionally)
4 Green chillies
2 pods garlic – peeled
1/4 tsp Cumin seeds (Jeera)
A few mint leaves
2 small onions – peeled and chopped roughly
A few sprigs of cilantro (coriander leaves)
a small piece of tamarind
1 tbsp grated coconut (optional)
Salt to taste
1. In a pan, saute all of the above ingredients with a few drops of oil on a high flame for about 5 to 10 minutes, stirring in between.
2. Cool and blend into a coarse paste in a blender/mixer.
3. Serve as an accompaniment to rotis, dosa, idli or rice.
Tangy and tasty yellow tomato chutney
And our dinner that night 🙂
Yellow Tomato chutney served with Ragi Dosa and Sambar – A plateful of nutritional goodness….