Tomato Chutney with Curry leaves
Heat 2 tablespoons of oil, add cumin seeds 1 teaspoon, 1 dry red chili, 1 green chili into it and sauté few seconds. Into it then add 3 tablespoons of chopped garlic 🧄, and onions 🧅 chopped 1/4 cup and mix and sauté sometime, until the rawness of the onions and the garlic disappears, then immediately add the curry leaves 🍃 3/4 cup into it and fry all these together sometime. Once the leaves looks slightly fried add the roughly chopped juicy tomatoes 🍅 3 medium sized into it and mix. Then add 1 and a 1/2 teaspoon of salt or add salt as per taste, 1 tablespoon of concentrated tamarind pulp, and 1 tablespoon of sugar into it and mix nicely. Stir and cook sometime until the tomatoes turns mushy and cooked well. Allow the mixture to cool completely then grind these by adding 1/4 cup of aloo bhujia into it to prepare a paste out of it. Into a separate frying pan 🍳 heat 3 tablespoons of ghee, then add 1/2 a teaspoon of mustard seeds into it and let these splutter. As soon as these starts to splutter add 2 green chilies and few curry leaves into it and stir and fry few seconds until they looks fried and nice aroma starts to come. Simply pour this tadka on top of the chutney and serve with hot DOSAS or IDLI’S :)
Ingredients
To prepare tomato chutney we need ~
- 3 medium Juicy Tomatoes
- 3/4 cup Curry leaves
- 1 teaspoon Cumin seeds
- 1 Green chilis
- 1 Dry Red Chili
- 3 tablespoons Garlic cloves (finely chopped)
- 1/2 inch Ginger chopped
- 1/4 cup Onion Finely chopped
- 1 and 1/2 teaspoons Salt
- 1 tablespoon Concentrated tamarind pulp
- 1 tablespoon Sugar
- 1/4 cup Aloo Bhujia
For the Tadka we need
- 3 tablespoon Ghee (clarified butter)
- 1/2 teaspoon Mustard seeds
- 2 Green chilis
Notes
Points to remember ~
- Pat dry the curry leaves after washing before frying
- You may use dry roasted chickpea flour or roasted Chana instead of aloo bhujia
- If the tomatoes you are using not much juicy then you can add a little water when grinding these to adjust the consistency.