Wednesday, 10 October 2012

Tangy tomato chutney

Tomato chutney Sweet&Salty

   Oil - 1 tbsp
§  Tomatoes – 5 large, diced
§  Mustard Seeds – 1/2 tsp
§  Channa Dal - 1 tsp
§  Urad Dal – 1 tsp
§  Curry Leaves – 7-8 Leaves
§  Asafoetida (Hing) – 1 pinch
§  Whole Red Chilies – 1-2 (optional)
§  Ginger – 1 tsp, grated
§  Onions – 1 small, chopped
§  Turmeric – 1/4 tsp
§  Salt – to taste
§  Sugar - 1/2 tsp
§  Green Chili – 1 (optional), finely chopped
§  Fresh Coriander –finely chopped


Heat Oil in a wok on medium to high heat. Once Oil is hot, add the Mustard Seeds and let them pop. Add the following in this order – Channa Dal, Urad Dal, Whole Red Chilies and Curry Leaves,Once the Dals are golden brown, add Turmeric, Asofoetida,Ginger, Onions and Green Chilies and Salt. Mix well. Let the Onions cook till they   turn translucent. Add diced Tomatoes and more Salt. Mix well and allow it to cook             covered, stirring occasionally. Once the tomatoes appear cooked, uncover the wok and continue cooking till the juices of the tomatoes have been absorbed. Add Sugar and mix again. Garnish with fresh Coriander and serve.


This dish can be served with Chapatis, Paranthas or Dosas. It is also excellent as a filling in sandwiches or on toast for breakfast.

You can also make tomato rice by this.

You can also grind chutney at the end. Grind only when it cool.

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