This Tomato chutney is popular South Indian condiment prepared using tomato as the main ingredient and few aromatics and some spices. Most household in South Indian states of Tamil Nadu, Karnataka, Andra Pradesh and few parts of kerala make this chutney with little variations. The recipe of the tomato chutney that I am sharing here tastes almost like the tomato chutneys you get in vegetarian hotels with breakfast like iddli, dosa etc. It pairs well with most of the south Indian breakfast and snacks. It makes a good side dish as well. And the best part is that it comes together in just 10-15 minutes.
This is one of our favorite chutney/condiment at home. Now, if you have read my previous posts you might know by now that I love vegetatrian food. And whenever I eat South Indian breakfast in vegetarian hotels, I especially use to love this tangy and tasty tomato chutney. And my husband and I love South Indian breakfast. And this recipe is my attempt of recreating the same taste of the chutney at home. And to add it's nutrient value and enhance the colour I have added carrot as well. So let's get started with the recipe of this finger licking, tangy, tasty and healthy tomato chutney recipe .
Best Tangy, Tasty and Healthy Tomato Chutney recipe
Cusine : South Indian
Serves: 4 people
Preperation time- 5-10 minutes
Cooking time- 5minutes
Section 1: List Your Ingredients
For grinding chutney :
Oil- 1 tbsp any vegetable oil
Split black gram (Urad dal) -1 tsp
Split chick peas (chana dal)- 1tsp (optional)
Whole red chilly deseeded - 3 (very hot variety) or according to spice level
Garlic- big 3 (small 6-7)
Onion - 1/2 onion or shallots 10-12
Tomato- 2 big (ripe)
coriander 1tbsp carrot-1/8 cup or 1-2 tbsp spoon
Red chilli powder-1/2 tsp
Salt- 1/2 -1 tsp according to taste
For tempering the chutney :
oil-1tbsp( gingelly oil )
Mustard seeds-1tsp
Whole dry red chilly-2
Coriander leaves-1tsp Asfoetida (hing/kayam)- 1/4 -1/2 tsp
Section 2: Equipment used
Equipment: Mixer/blender or food processor
Section 3: Recipe Video
For better understanding watch the recipe video before reading the directions/instructions
Section 4: Directions / Instructions
Heat the gingilly oil on a pan over low to medium flame.
Then add split black gram or urad dal and split chickpea/chana dal(optional).
When the urad dal and chana dal(optional) turns light brown then add garlic, onions and whole red chilli and saute till onions turn translucent.
When the onion truns translucent add roughly chopped tomatoes and satute till it tuns mushy
Then add salt and chilli powder and put off the flame.
When it cool transfer the mixture into blender/mixer along with carrots, cilantro or corriander leaves and grind it to a smooth paste and setit aside.
Now, for tempering heat the oil in a pan over the low to medium flame and add mustard seeds.
When the mustard seeds splutter add whole red chilli and few corriander leaves and asafoetida and saute continuiusly for a minute and put of the flame.
And then add the ground ingredients and mix untill well combined. Viola! you have just made the best tangy and tasty tomato chutney.
Note: If need add a 1/8 -14 tsp or so of sugar to adjust the tanginess of the tomato.
Section 5: Serving suggestion and conclution
This chutney pairs well with breakfast like idli, dosa, uttappam, paniyaram etc. Also, it's a good accompaniment with snacks and an excellent side dish as well. It can be refrgerated and stays good upto 2-3 days. Hoping you liked this recipe. Are you a fan of South Indian breakfast? How do you all prepare tomoto chutney ? Please send in your feedbacks and comments. Happy cooking! Stay healthy, stay happy!
Yummily, Vinitha.
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