Simple homestyle no grind method Tomato chutney, a perfect side for idli dosa & Chapati!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Breakfast, dinner
Cuisine: Indian, southindian, Tamilnadu
Keyword: no grind tomato chutney, thakkali chutney, tomato chutney
Servings: 6
Author: Mullai Madavan
Equipment
Iron Kadai / Cast iron wok
Ingredients
4cupsTomatochopped, ripe & juicy
2cupsOnionchopped
3hotGreen Chilislit open
2tbspGingercrushed
2tbspGarlic
1/4tspTurmeric powder
2tspRed chilli powder
1tbspCoriander /dhania powder
2tspSaltor to taste
1/2tspMustard
1/2tspSplit black gram
1/2tspCumin seeds
10leavesCurry leaves
1/4cupCoriander leavesfor garnishing
1/4cupOil
Instructions
Heat oil in a pan, temper with mustard seeds, split black gram, cumin seeds and curry leaves.
Add chopped onions and saute for few minutes.
Add crushed fresh ginger, garlic and green chilies. Saute these over medium flame for 5 minutes adding a pinch of salt.
Now add chopped tomatoes which are ripe and juicy.
Add turmeric powder, red chili powder, coriander powder and salt. Mix well to combine.
Cover and cook this over low flame for 10 to 15 minutes.
After slow cooking the tomatoes turn mushy and the whole mixture will have a liquidly consistency.
Simmer this for another 15 to 20 minutes or until it gets thick with oil oozing out of it.
Garnish with curry leaves and coriander leaves. Mix well and turn off.
Serve it as a side for idli dosa or chapati!
Video
Notes
Stores well for 2 to 3 days at room temperature. Refrigeration keeps its good for up to a week.Good for long travel, picnics and lunch box.Choose ripe and juicy tomatoes on the vine for better taste.Use fresh ginger and garlic for a nice texture and flavor.You may replace all those spice powder with Kuzhambu Milagi Thool / All purpose curry powder to keep it much more simple.