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:
- Soak the red chilies in warm water for about 10–15 minutes to soften.
- 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.
- 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.
- 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.
- 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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