Tomato & Ginger Chutney

Tomato and Ginger Chutney

Apparently, cooked tomatoes are more nutritious compared to raw so I try to find different way of cooking them. Here’s a yummy tomato chutney with a hint of ginger to warm you during the cold winter months!

Uses

  1. Goes very well with idlis and dosas.
  2. You can also slather it on a thick slice of bread or even use it as a sandwich spread.
  3. Use leftover chutney as marinade for chicken, fish or potatoes.

Ingredients

Ingredients for Tomato and Ginger Chutney

2 Tomatoes (roughly chopped)

2 Onions (roughly chopped)

A piece of ginger the size of a thumb (grated)

10-15 fresh curry leaves

1 tablespoon dalia (roasted chana dal)

A small piece of tamarind (optional)

3-4 dry red chillies

1 teaspoon mustard seeds

A pinch of asafoetida (hing)

1 teaspoon oil (I used sesame oil)

Salt to taste

Method

Cooking step for Tomato and Ginger Chutney

  1. Heat oil in a frying pan.
  2. When hot, add the mustard seeds.
  3. When they start spluttering, add asafoetida.
  4. After this, add the curry leaves, dali and dry red chillies. Stir well and cook for 1-2 minutes.
  5. Once the dalia starts changing colour, add the rest of the ingredients.
  6. Add 1-2 tablespoons of water and salt to taste.
  7. Mix well, cover and cook on low heat for 5 minutes.
  8. Switch off the burner and let it cool down with the lid still on the frying pan.
  9. Once it is cooled, put in a food processor.
  10. Grind till you get the chutney consistency you like.

increase or decrease the quantity of ginger to suit your taste

although tamarind if optional, a little bit elevates the chutney to a new level of tanginess

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