Easy Tomato chutney



 A flavorful South Indian chutney perfect for pairing with dosa, idli, or chapati.

    Ingredients:

  • 4–5 dried red chilies (adjust to spice preference)
  • 1 or 2 medium onions, chopped
  • 3 medium tomatoes, chopped
  • 5 garlic cloves
  • 1 tablespoon oil (preferably coconut oil)
  • ½ teaspoon mustard seeds
  • 1 sprig curry leaves
  • Salt to taste
  • 1 tablespoon jaggery (adjust to taste)

   Instructions:

  1.  
    • Soak the red chilies in warm water for about 10–15 minutes to soften.
  2.  
    • In a blender, add the soaked chilies, sliced onions, chopped tomatoes, and garlic cloves.
    • Grind into a smooth paste. You can add a little water if needed.
  3.  
    • Heat oil in a kadai or pan.
    • Add mustard seeds and let them splutter.
    • Add curry leaves and sauté briefly.
    • Add the prepared paste to the pan and sauté on medium heat.
  4.  
    • Add salt to taste and continue to cook the chutney for 5–7 minutes until the raw smell disappears and oil starts to separate.
    • Stir in the jaggery and cook for another 2 minutes until it blends well.
  5.  
    • Serve warm or at room temperature with dosa, chapati, or even rice. You can store this in fridge for upto 1 week.

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