Tomato Chutney (టమోటా చెట్నీ, தக்காளி சட்னி, टमाटर चटनी) is a Simple Chutney recipe. This chutney is good to serve with rice as well as chapati, dosa or any other type of roti. It is prepared in every indian home with variations.
Regional Dish : Andhra; Tamil Nadu; Kerala; South India and North India.
Cuisine Style : Andhra | Cooking Time 20 Minutes | Take with Dosa or Idly | Type Chutney | Shelf Life : 2 days if refrigerated| Quantity : 10 Servings.
Appx. Nutritional values : calculated for 1 serving (1 table spoon)
Calories (20 K cal), Carbohydrates (5 g), Protein (0 g), Fat (0.5 g).
- Large ripe juicy tomatoes 3 (blanch, de-skin and puree)
- Grated ginger 1 tsp
- Green chillis 2-3 (slit length wise)
- Pinch of turmeric
- Water 1/2 cup
- Jaggery or sugar 1/2 tsp (optional)
- Red chilli pwd (according to your spice level) – optional
- Salt to taste
- Pinch of asafoetida (optional)
- Coriander leaves for garnish
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Cumin seeds 3/4 tsp
- Urad dal 1 tsp (minappa pappu) – optional
- Fresh curry leaves 10-12
- Minced garlic 2 nos ( Optional)
- Pre-heat oil in a cooking vessel, add the mustard seeds and let them splutter.
- Add the cumin seeds and black gram dal and let them brown. Don’t burn them.
- Add the curry leaves and fry for a few seconds.
- Add the grated ginger, green chillis and turmeric powder combine.
- Add the tomato puree and let it cook on medium heat for 3-4 minutes. Check at regular intervals and stir.
- Add water and let it come to a boil. Reduce heat and cook for another 4-5 minutes.
- Add jaggery or sugar, salt and red chilli pwd (if you are using it) and combine.
- Lastly add a pinch of asafoetida and turn off heat. Garnish with chopped coriander leaves.
- Serve with south Indian tiffins like dosa, idli, khichidi, ven pongal or phulagam.
Other variants / Cuisine Style : Tomato chutney with channa dal,Tomato chutney with sesame seeds, Tomato chutney with Onion