- ½ kg tomatoes chopped 1 teaspoon dry red chilly powder 1 teaspoon ginger-garlic paste 2 teaspoon tamarind pulp 1 teaspoon turmeric powder 1 onion 2 -3 dry red chillies ¼ teaspoon jeera/ cumin seeds ¼ teaspoon mustard seeds ¼ teaspoon methi seeds
This tomato chutney is without coconut or onion. It is more like a ketchup/ sauce with the pulp left in to give it a different texture. It is a side dish that can be used as a dip for rotis, breads and snacks or as a 2nd dish to the main vegetable dish. This particular chutney is a Maharashtrian style. There are different types of tomato chutneys with variation in the flavours that are from different states, I will introduce these as we go along.
- In a pan boil tomatoes, chilly powder, turmeric powder, ginger-garlic paste, till dry.
- Make a tempering of red chillies, jeera, methi, mustard seeds in 4 tablespoons oil.
- Pour this tempering over the tomatoes.
- The tomato chutney is ready.
- This chutney (somewhat like a ketchup with pulp of tomatoes still in there) is a great accompaniment to rotis, chapathis, parathas, idlis, dosas, samosas etc.
Tip: Addition of some tamarind pulp and mixing thoroughly gives a better tangy flavour to the chutney.