Tomato Chutney
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.
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Servings: 3
Equipment
- Blender
Ingredients
- 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
For Tempering
- 2 Tsp Sesame Oil
- 1 Tsp Mustard seeds
- 7-8 Curry Leaves
- 3 Dried Red Chilies
- 1 Tsp Chana Dal optional
Instructions
- 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.