Saturday, April 28, 2012

Recipe - Side dish - Tomato Chutney

Tomato Chutney without onion, garlic and garam masala
( for Idli, dosa, Upma, chapatti, Roti and Rice)

For paste:
Tomato (medium size red ripe): 6 (Vine ripe tomatoes are tasty)
Green chillies or Jalepeno peppers: 2 (optional)
Tamarind – Small gooseberry size (optional)

For Seasoning

Cooking Oil: 1 tbsp (or as needed)
Mustard seeds: ¼ - ½ tsp
Jeera seeds – ¼ tsp
Urad dhal - ¼ tsp
Turmeric powder: 1/10 tsp
Curry leaves: 3-4 leaves (wash and dry with a paper towel)
Asafetida (hing)- 1/10 tsp (optional)

For Taste while cooking
Red chili powder: 1/2 tsp .  (If you have not added green chillies, add more chilli powder or to taste).
Salt: to taste
Sugar: ¼ tsp (optional)

For Garnishing
Cilantro: 3-4 sprigs finely chopped

Paste:  Wash and then chop tomatoes into 1 inch pieces.  Grind into a coarse paste the tomatoes, green chillies and tamarind.

Cooking: In a deep pan, add 1 tbsp of oil and season with mustard seeds, add jeera seeds, urad dhal, turmeric, curry leaves and hing.  Pour the coarse tomato paste into the pan. Add Red chilli powder, salt, sugar and let it cook for 15 minutes with lid on.  Add ¼- ½ cup of water if the paste is too thick.  Then simmer for 10 minutes, stirring occasionally, until it thickens to a sauce or chutney consistency.   Garnish with cilantro. Serve with your favorite dish.

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