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.
This chutney can be served as a spread or side to roti, dosa, idli or rice. It stores for a week in the refrigerator.