Tomato Chutney
Ingredients
- Big red tomatoes 5
- Oil 1-2 tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Ginger 1/2 inch piece, grated
- Garlic cloves 3-4, grated
- Onion 1, small sized, finely chopped (optional)
- Green chilies 2-3,finely chopped
- Salt to taste, I used 1 tsp as the tomatoes were very big
- Red chili powder 1/2 to 1 tsp
- Turmeric powder 1/2 tsp
- Tamarind pulp (Imli ka gooda)
- Tomato puree 1 tbsp, optional, use only if the tomatoes are not dark red in color
- Sugar 1/2 to 1 tsp
Instructions
- Wash the tomatoes and cut the top part. Boil in water for 5-8 minutes or until the peel is soft and ruptured.
- Take out of the water, allow to cool a bit until safe to touch and remove the peel.
- Chop the tomatoes finely. Keep aside.
- Heat oil in a skillet. Add mustard seeds and cumin seeds and fry for a few seconds.
- Add grated ginger and garlic and fry until aromatic.
- Add chopped onions and chopped green chilies and cook until onions are soft. Do not brown.
- Add the chopped tomatoes.
- Add salt, red chili powder, turmeric powder, tomato puree and tamarind pulp and cook until the tomatoes are mushy and water has completely evaporated.
- Taste and if needed, add sugar. Cook for one more minute.
- Tomato chutney is ready.
- Enjoy with rice or roti or some meat tikka.