Roasted Tomato Chutney

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Every Indian household makes tomato chutney according to their tastes and culture. This Tomato Chutney is from the South India. Its delicious and has sweet, spicy and tangy flavours, the tempering gives an added texture to the chutney. Tomato Chutney is a simple, quick and a staple chutney in South Indian Breakfast Recipes like Idli, dosa, Pongal and Appams.

INGREDIENTS:

  1. 3 Tomatoes Chopped
  2. 1 Onion Chopped
  3. 3-4 Dry Red Chillies
  4. 2-3 Garlic Cloves
  5. 1 Tablespoon Chana Daal/Bengal Gram
  6. 1 Tablespoon Urad Daal/Skinned Black Gram
  7. 1/2 Teaspoon Jeera/Cumin Seeds
  8. 2-3 Whole Black Pepper
  9. 1/2 Teaspoon Haldi/Turmeric Powder
  10. Salt to taste
  11. 1 Tablespoon Oil

FOR TEMPERING:

  1. 2 Teaspoon Oil
  2. 1 Teaspoon Rai/Mustard Seeds
  3. 1/2 Teaspoon Urad Daal/Skinned Black Gram
  4. A Pinch of Hing/Asafoetida
  5. Few Curry Leaves

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:

  • Heat Oil in a pan and crackle Jeera and Black pepper
  • Add both chana and urad daal, roast till slightly golden
  • Add garlic cloves and Red Chillies saute till its little brown
  • Add Onions and saute till it gets translucent
  • Add Tomatoes, Turmeric and Salt and saute till all gets soft
  • Grind the whole mix into a fine paste and temper it before serving
  • To Temper the Chutney –
  • Heat Oil and crackle Mustard seeds, Hing, and Urad Daal
  • Add Curry leaves once the daal turns golden
  • Pour the Tempering over the chutney and serve fresh with Idli or Dosa

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