Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
There are many versions of tomato chutneys out there. This is my version which is a combination of the recipes I learned from my mother and sister. My mother’s is a mangalorean recipe whereas my sister learned her recipe from her mother in law who is from Bangalore! Yup, best of both worlds!
- 3 large tomatoes chopped
- 1 medium onion chopped
- 2 dried red Kashmiri chili (remove seeds)
- 2 garlic cloves
- 1 tablespoon roasted unsalted peanuts (can be substituted with gram dal or coconut)
- 1/2 tablespoon split urad dal
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 tablespoon tamarind puree
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 teaspoon ghee
- 1/4 teaspoon urad dal
- 1 sprigs curry leaves
- 1 dried red chili deseeded
- 1/2 teaspoon mustard seeds
In a pan on medium heat dry roast the urad dal, red chili, peanuts (if not already roasted) cumin seeds and onions & garlic one at a time and set aside to cool. Onion and garlic should be roasted till golden brown).
Add about a tablespoon of mustard oil and sauté tomatoes with turmeric and cayenne until fully cooked and water from the tomatoes has dried. Set aside and cool. Now add all the ingredients including the tamarind to the food processor and blend until smooth. You may need to add a little water to get the right smooth purée texture.
In a small skillet heat the ghee. Add all the ingredients and sauté for about 2 minutes. Pour the mixture in the tomato chutney and keep covered for a few minutes before serving with Dosa, idlis or medu vadas!
Note – The chutney can be prepared in advance and stored in the refrigerator for up to a week.