Tangy Tomato Chutney Recipe

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Prep Time 10 Minutes

Cooking Time 10 Minutes

Servings Null

Rating

Tomato Chutney is a finger licking tangy and spicy chutney made with tomatoes and other Indian spices. This is one of those quick chutney recipes that can be made in few minutes. It is perfect with idli, dosa or any Indian bread.

Ingredients

1 cupfinely chopped tomatoes
3 tspoil
1 tspchana dal (split Bengal gram)
1 tspurad dal (split black lentils)
8curry leaves (kadi patta)
2 tspfinely chopped green chilies
1/4 cupfinely chopped onions
1/4 tspturmeric powder (haldi)
saltto taste
1/2 tspmustard seeds ( rai / sarson)
1whole dry Kashmiri red chili, broken into pieces

Directions

For Tomato Chutney

Heat 2 tsp of oil in a broad non-stick pan, add the chana dal, urad dal and curry leaves and fry on a medium flame for 1 minute or till the dals turn light brown in color.
Add green chilies and onions and fry on a medium flame for 1 minute.
Add the chopped tomatoes and 2 tbsp of water, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally.
Add turmeric powder and salt, mix it well and cook on a medium flame for 1 minute and switch off the flame.
Keep it aside to cool completely and blend it until smooth and transfer the tomato chutney in a bowl and keep it aside for later use.

For The Tempering

Heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and when the seeds crackle, add the red chilies and fry on a medium flame for 30 seconds.
Switch off the flame and pour this tempering over the tomato chutney and mix it well.
Serve it with Idli or dosa and you can also store in an airtight container and keep it in the refrigerator and use whenever required.

Meghna Nath