Everyone must have their own way of making the simple but lipsmacking tomato chutney. Here is how my mother made it and it’s my favourite way to make it.
She made it as an accompaniment to chapatis and Panpolos or Neeru dosas. It tastes heavenly with panpolos and to date, whenever I make them, it has to be tomato chutney for the dip.
My husband too is a huge fan of this chutney and asks me to make it quite often.
Thank you Amma for this amazing recipe.
2 medium sized Onions
4 medium sized Tomatoes
2 tsp Red chilli powder or to taste
1 tsp Coriander powder
2 tsp Coconut oil
1 tsp Mustard seeds
5 to 6 curry leaves
Salt to taste
Step by step recipe:
1. Heat 1 tsp oil in a pan and add roughly chopped onion to it. Fry well till it changes colour to translucent.
2. Now add roughly chopped tomatoes. Fry well and cook till the tomatoes turn mushy. Allow it to cool by removing from flame.
3. Once cooled, blend in a mixer to a smooth paste. It’s also okay if little bits of onion and tomato remain. Gives a bite to the chutney.
4. Now heat the same pan and add 1 tsp oil. When it gets heated, add mustard seeds and curry leaves. Let mustard seeds splutter.
5. Add the tomato onion paste along with coriander powder, red chilli powder and salt.
6. Add water if needed and bring to a boil. Let it cook for about 5 minutes.
Remove and serve with chapatis or Panpolos.
* I also add hing (asafoetida) sometimes while adding mustard seeds as my husband loves hing flavour.
* This chutney lasts well for a day without the need to refrigerate as it does not use coconut and is heated well.
* You can also add a tsp of rasam powder for a different flavour which turns delicious as well.