Tomato Chutney

A simple, tangy and flavourful tomato chutney that pairs wonderfully with dosas, idlis, uttapams, vadas and chillas .

Ingredients

200 g tomatoes, roughly chopped

50 g onion, sliced

2 dried Kashmiri chillies

A small piece of ginger

2 garlic cloves

Salt to taste

1 tbsp oil

Method

Heat the oil in a pan.

Add the dried Kashmiri chillies and sauté for a few seconds.

Add the ginger garlic and onions . Sauté until the onion softens.

Add the chopped tomatoes and cook until they become soft and pulpy.

Add salt and cook for another 2–3 minutes.

Allow the mixture to cool completely.

Transfer to a mixer jar and grind to a smooth texture or according to your preference.

Serve immediately or refrigerate until required.

Tempering

1 tsp oil

½ tsp mustard seeds

A few curry leaves

Heat the oil, splutter the mustard seeds, add the curry leaves and pour the tempering over the chutney.

This chutney has a lovely balance of tanginess from the tomatoes and , gentle heat from the Kashmiri chillies, and depth of flavour from the ginger and garlic. It makes an excellent accompaniment to South Indian breakfasts and snacks.