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Judul : Tomato Chutney Recipe
link : Tomato Chutney Recipe

Tomato Chutney Recipe

This South Indian style Chutney made with ripe tomatoes, onions and peanuts is healthy, very flavorful and serves a perfect side dish with breakfast dishes like idli, dosa and Uttapam. Made using a handful of basic ingredients this tomato chutney is tangy, spicy and mildly sweet in taste and the final tempering of lentil, herbs and spices makes it all the more delicious. With a shelf-life of around a couple of days upon refrigeration, this chutney is ready under 15 minutes from scratch. The recipe is vegan and easy to follow.

What goes into my version of Tomato Chutney ? The ingredients:

This South Indian style tomato chutney is a very simple, flavorful and easy to follow. Best part is that all the ingredients are almost always present in any Indian kitchen pantry. Let us have a look at the ingredients one by one.

Tomatoes: Tomato is the key ingredient of this chutney. Use fresh ripe, red and juicy tomatoes for best results.
Onion and Garlic : This tomato chutney gets all the more flavorful with garlic and onion going in. However, you may skip it for a Saatvik version.
Dried Red Chilies: Red chilies are used both in the chutney and also for final tempering. You may use Kashmiri red chilies for color and Guntur variety for a spicy kick. You may choose to remove the seeds of the chilies if you cannot tolerate more heat.
Peanuts: Peanut add a lovely nutty flavor to the chutney.
Lentils: This recipe uses both Bengal gram and Black gram. Bengal gram is roasted and ground along with other chutney ingredients while the black gram is used in the final tempering.
Whole spices: Apart from red chilies, coriander seeds and cumin seeds are also used in this chutney. Mustard seeds are used in the final tempering.
Asafoetida / Hing : Asafoetida helps in digestion and imparts a lovely flavor and aroma to the chutney. However, you may skip it for a gluten-free version.
Jaggery powder: Small quantity of jaggery balances the tangy and spicy flavors of the chutney.
Curry Leaves: Fresh curry leaves adds a refreshing flavor to the chutney. It is used in tempering.

Related Event: #293 Tiffin Side Dishes @FoodieMondayBlogHop

This flavorful Tomato chutney is featured in the Foodie Monday Blog Hop, a Facebook gourmet group where a bunch of passionate food bloggers share their culinary delights every Monday, depending upon a pre-determined theme. Priya Iyer was our hostess for the week and she proposed this theme, Tiffin side-dishes. She suggested that we share any side-dish like, sambar, chutney or podi which can be served with tiffin dishes like idli, dosa, uttapam. Do check out Priya's space for wonderful recipes from South Indian and Gujarati Cuisine. I like her Thai recipes as well. Her Karnataka style Mysore Masala Dosa, is next on my to-do list.

If you are looking for more side dishes to be served with tiffin dishes like Idli dosa and uttapam, check out the following recipe links from this blog.

This Tomato Chutney is

Healthy and flavorful
Side-dish for idli-dosa
Vegan
Easy to make
Simple and quick

Preparation Time: 5 minutes

Cooking Time: 5-7 minutes

Servings: 4

Ingredients:

2 large red, ripe tomatoes
1 large onion
4-5 cloves of garlic
2 tablespoon peanuts / mungfali dana
1 tablespoon coriander seeds / sabut dhaniya
1/2 teaspoon Bengal gram / chana dal
1/4 teaspoon cumin seeds / jeera
2 dried red chilies
1/4 teaspoon turmeric powder
1-2 teaspoon jaggery powder
Salt to taste
2 tablespoon oil

For Tempering:

1 teaspoon oil
1 sprig curry leaves
2 dried red chilies
1/4 teaspoon mustard seeds / rai
1 teaspoon black gram / urad dal
Pinch of Asafoetida / Hing

Method:

Wash and roughly chop the tomatoes. Similarly, peel, wash and chop the onion. Peel the garlic cloves and keep aside.
In a pan heat 2 tablespoon oil and add coriander seeds to it. Fry the seeds for around 30 seconds. Next, add cumin seeds and allow them to crackle. Now add Bengal gram and fry until the lentil changes its color to golden brown. Keep stirring to ensure it does not burn.
Next, add raw peanuts and fry them for around 1 minute or until you hear a popping sound.
To this, add the chopped onions and garlic cloves and stir-fry for around 1-2 minutes or until the onions become translucent and the raw taste of garlic goes off.
Tip in chopped tomatoes and stir-fry them for around 2 minutes or until they become a bit soft.
Season with turmeric powder, jaggery powder and salt. Give a good mix and put off the flame.
Allow it to cool down completely.
Now transfer it to a grinder jar and pulse to get a lump free chutney. I like it a bit coarse, so i did not add any water. If you like a smoother texture add little water and grind the chutney.
Heat a small pan and add 1 teaspoon oil to it. Once it is hot, lower the flame and add mustard seeds to it. Once the seeds splutter, tip in the black gram and fry the lentil until it turns golden. Keep stirring to ensure, it does catch the bottom of the pan. Lastly add red chilies and curry leaves . Allow to sizzle for few seconds and put off the flame. Pour this tempering over our tomato chutney and serve with breakfast dishes or snacks of your choice.

Recipe Notes:

Use red ripe and juicy tomatoes for best results.
You may add little tamarind water or paste if you like sour taste in the chutney. I have not added.
You may skip adding garlic and onions for a Saatvik version.
Use very little water while grinding the chutney.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Tomato chutney as a side-dish with your idli-dosa. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

Happy Cooking !

Happy Eating !

Regards

Poonam Bachhav

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