Nothing can be as good as finger-licking tangy tomato chutney. The blend of Indian spices with the tanginess of tomatoes gives a perfect taste of the dip which can be used with idli, chips, kebabs, nachos, dosa and whatever you love. The spiciness and tanginess together give a great flavor to the chutney which can be proved as a great companion to your new experiments. And the best part is it can be made simply with few steps which are mentioned below.
|Prep Time: 10 Mins||Cooking Time: 15 Mins||Servings: 2 to 3|
NOTE: The ingredients required to make tomato chutney are provided below. It is requested to go through the process in order to know about the recipe.
How to Make Tomato Chutney
Step 1: Place a non-stick pan on a medium flame. Put 1 tsp. oil.
Step 2: When the oil is hot, add 1/4 tsp. cumin seeds, 2 chopped garlic cloves, 1 chopped green chilli and 1/2 tsp. grated ginger. Sauté is for a minute.
Step 3: Now, add 2 medium chopped tomatoes with 1 tsp. sugar. Sugar will reduce the tanginess of tomatoes and give a sweet flavour to the chutney.
Step 4: Cover the lid and cook it over low flame for approx. 7-8 minutes. In between, stir it once to prevent sticking.
Step 5: Tomatoes will start to soften and mushy. Once you notice this, add salt to taste and mash the tomatoes.
Step 6: Keep it to cool. Once the mixture comes at normal temperature, grind the mixture to get a smooth paste.
Step 7: Now, in the same pan, heat 1 tsp. oil. Add 1/2 tsp. mustard seed (rai) and crackle them.
Step 8: Then, add 4-5 curry leaves, 3 fenugreek seeds (methi dana), 1 pinch asafoetida and 1 red chilli. Sauté it until red chilli and curry leaves turn crispy.
Step 9: Now, add tomato paste and stir well.Sauté it on low flame for 5 minutes. At this stage check the salt and add more if required.
Step 10: Stir it for another 1 minute. Tomato chutney is ready to be served with snacks.
What you need to make Tomato Chutney
- 2 tsp. oil
- 2 medium chopped tomatoes
- 1/4 tsp. cumin seeds
- 2 chopped garlic cloves
- 1 chopped green chilli
- 1 dry red chilli
- 1/2 tsp. grated ginger
- 1 tsp. sugar
- 1/2 tsp. mustard seed
- 4-5 curry leaves
- 3 fenugreek seeds
- 1 pinch asafoetida
- Salt to taste
- You can use chana dal in the first step before putting tomatoes in a pan. Stir fry until dal turns into golden color.