Tomato chutney
Tomatoes, onion and garlic cooked down with dried red chillies and a little tamarind, ground and finished with a tadka: the second chutney for idli and dosa, also good with curd rice and chapati. Onion-tomato chutney and the hotter kara chutney are made the same way, and Andhra's tomato pachadi is ground coarser. It keeps 3–4 days in the fridge.
- 35 minTime
- 16 minHands-on
- 4Portions
- 2 gprotein per portion
- 100kcal per portion
Ingredients for 4 portions
- 1Onion, roughly chopped
- 4Tomatoes, roughly chopped
- 4 clovesGarlic
- 1 tbspRefined oil, for cooking
- 4Dried red chillies
- 5 gTamarind, a marble-sized piece
- to tasteSalt
- 2 tspRefined oil, for the tadka
- 3 mlMustard seeds
- 3 mlUrad dal
- 1 sprigCurry leaves
- 1 mlHing (asafoetida)
Method
- Roughly chop the onion and tomatoes and peel the garlic.
- Heat the oil in a kadai and fry three of the dried red chillies for a few seconds. Add the onion and garlic and fry until the onion is soft and light golden, about 4 minutes.
- Add the tomatoes, tamarind and salt and cook on medium heat, stirring now and then, until the tomatoes are completely soft and pulpy, about 10 minutes.
- Turn off the heat and let it cool for 10 minutes.
- Grind to a smooth chutney in a mixie without adding water and tip it into a bowl.
- For the tadka, heat the oil in a small pan and add the mustard seeds. When they splutter, add the urad dal, the last red chilli, the curry leaves and the hing, fry until the dal is golden and pour over the chutney.
