It was only after I met my Ajay, I was introduced to the Tamilian Cuisine, or perhaps South Indian cuisine. Before that, my knowledge on South Indian food was limited to classic, idli, sambhar , dosa and coconut chutney, tomato chutney you know what I mean.
It was only after I met Ajay, I truly discovered how beautiful and delicious the traditions and recipes from South India holds. This is my husband’s most favorite chutney and I make this several times a week. A staple way to make it in every Tamil household, this chutney is made with minimum ingredients and the most delicious flavors.
This chutney was taught to me by Ajay’s friends wife. This is such an easy recipe to follow. The flavors of this tomato chutney are lip smacking delicious.
The tomato chutney gets this beautiful colors from the Kashmiri Red Chilies and beautiful lush tomatoes. I love how beautifully the sweetness from caramelized onions, the tang from juicy tomatoes, spice from the Red Chili Peppers and the tartness from Tamarind comes together.
Is this Chutney Vegan?
Yes, this tomato chutney is vegan.
- 2 Tsp Sesame Oil
- 1 Medium Onion Thinly Sliced
- 2 Large Tomatoes Sliced
- 2 Dried Byadagi/Kashmiri Red Chillies
- 1/2 Tsp Tamarind Extract
- Salt to Taste
- 1/2 Cup Water
- 2 Tsp Sesame Oil
- 1 Tsp Mustard seeds
- 7-8 Curry Leaves
- 3 Dried Red Chilies
- 1 Tsp Chana Dal optional
- In a pan add oil. Let it heat up.
- Add thinly sliced onions. Let them caramelize.
- Once you start to see brown chards on the onions, add the sliced tomatoes and dried red chillies along with salt.
- Cook the tomatoes until mushy.
- Let it cool down before adding it to the blender jar.
- Once cool, add the cooked tomatoes and onions to the the blender jar. I am using NutriBullet to make my chutney.
- To this add 1/2 Tsp Tamarind Extract.
- Now add 1/2 Cup Cold Water
- Pulse it until smooth. Place it in the serving bowl
- Prepare the tempering.
- Add oil to the pan, once hot add mustard seeds and let them splutter. If you want to add chana dal to the tempering, add it now. let it turn golden brown
- Now add in the curry leaves and dried red chillies. don't cook them for more than 10 secs. Turn off the stove.
- Add the tempering on the chutney. Mix it well.
- Serve it with dosa, paniyarams, idlis, plain rice or ghee rice.
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