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!
- Goes very well with idlis and dosas.
- You can also slather it on a thick slice of bread or even use it as a sandwich spread.
- Use leftover chutney as marinade for chicken, fish or potatoes.
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
- Heat oil in a frying pan.
- When hot, add the mustard seeds.
- When they start spluttering, add asafoetida.
- After this, add the curry leaves, dali and dry red chillies. Stir well and cook for 1-2 minutes.
- Once the dalia starts changing colour, add the rest of the ingredients.
- Add 1-2 tablespoons of water and salt to taste.
- Mix well, cover and cook on low heat for 5 minutes.
- Switch off the burner and let it cool down with the lid still on the frying pan.
- Once it is cooled, put in a food processor.
- 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
- Tomato Chutney (chunky style) (aburstofflavor.wordpress.com)