Tomato Chutney(s)

600 gms of Freshly diced Truss Tomatoes

Place it in a Microwave safe bowl and cook in a microwave for 2 minutes ( 1 Minute pule each). This reduces the cooking time of the tomatoes.

South Indian Tomato chutney with Dosa

½ Tsp (Teaspoon) Cumin seeds

½ Tsp Mustard Seeds

Pinch of Fenugreek Seeds

8-10 Curry leaves

1 Tbsp (Tablespoon) Oil

200 gms of the cooked Tomatoes

Pinch of asafetida

2 Tsp Kashmiri Red Chilli powder

1 Tsp Coriander Powder

Salt to taste

1 Tsp Jaggery/ Palm Sugar

2-4 Tbsp Water

½ inch Fresh Ginger

Pinch of Coriander (Optional, if storing the chutney)

Method

Toast the Cumin, Mustard Seeds, Fenugreek seeds on a shallow pan over medium heat. Add half of the curry leaves and the oil and wait until the curry leaves sputter. Add the tomatoes and the asafetida. Cook until the tomatoes seem to have reduced. Add the dry spices and some of the salt and cook until the chutney starts to ooze oil (or starts to stick to the pan) add the water and jaggery. Grate in the ginger, add the rest of the curry leaves and cook it until the moisture has evaporated and the chutney. Serve the Chutney (Garnished with Coriander) with the Dosa.

Tomato chutney (North Indian Variant) with Paratha

½ Tsp (Teaspoon) Cumin seeds

Pinch of Fenugreek Seeds

1 Tbsp (Tablespoon) Oil

200 gms of the cooked Tomatoes

Pinch of asafetida

2 Tsp Kashmiri Red Chilli powder

1 Tsp Coriander Powder

½ Tsp Dry Fenugreek Leaves

Salt to taste

2-4 Tbsp Water

½ inch Fresh Ginger

Pinch of Coriander (Optional, if storing the chutney)

Method

Toast the Cumin, Mustard Seeds, Fenugreek seeds on a shallow pan over medium heat. Add the oil and gently toast the spices. Add the tomatoes and the asafetida. Cook until the tomatoes seem to have reduced. Add the dry spices and some of the salt and cook until the chutney starts to ooze oil (or starts to stick to the pan) add the water. Grate in the ginger and cook it until the moisture has evaporated and the chutney. Serve the Chutney (garnished with coriander (optional)) with the Paratha.

Tomato Chutney (Kashmiri Version) with Rice

½ Tsp (Teaspoon) Cumin seeds

Pinch of Fenugreek Seeds

1 Tbsp Mustard (Tablespoon) Oil

200 gms of the cooked Tomatoes

2 Pinches of asafetida

2 Tsp Kashmiri Red Chilli powder

1 Tsp Fennel Powder

½ Tsp Kashmiri Garam Masala (Recipe Available on my site)

¼ Tsp Dry Ginger Powder

Salt to taste

2-4 Tbsp Water

½ inch Fresh Ginger

1 Tsp of Fresh Coriander (Optional)

Method

In a medium pan heat the Mustard oil until it smokes and take it off the flame. Add the Cumin, Fenugreek seeds over medium heat. Add the tomatoes and the asafetida. Cook until the tomatoes seem to have reduced. Add the dry spices and some of the salt and cook until the chutney starts to ooze oil (or starts to stick to the pan) add the water. Grate in the ginger, and cook it until the moisture has evaporated and the chutney. Serve the Chutney with Rice (Optional garnish).