Both the kids just left for school and I take this (peaceful 😄) opportunity to write a recipe which I wanted to share since long time. In Qatar, during winters ie roughly from November to April, residents grow vegetables in their gardens. Main vegetable which almost everyone grows is Tomato. Even we have tomatoes in abundance every year which we enjoy till June due to it’s good shelf life.
Here are some of the beautiful tomatoes which grew in our’s and our neighbor’s garden who was kind enough to share with us. ❤️
And plenty of tomatoes means making my favorite, my Amma’s Tomato chutney. 😍 Apart from that, due to my daughter’s request, who wanted the hotel style Tomato Chutney which she enjoys at Aryaas restaurant here, I happened to try this recipe which came out exactly the same. Imagine my happiness!! ❤️
So after getting daughter approval as well, I knew this recipe deserved to be blogged and shared with all of you. Hope you all try and love this recipe too. Happy and healthy cooking! ❤️
About 4 to 6 medium sized Tomatoes (or as available, even 2 large tomatoes are fine)
2 medium sized Onions
1 inch Ginger piece
4 pods of Garlic
3 to 4 Red chillies
A sprig of Curry leaves
1/2 tsp Turmeric powder/ Haldi
1 Tbsp Coconut oil
Salt to taste
2 tsp Coconut oil
1 tsp Mustard seeds
1 tsp Cumin seeds/ Jeera
A sprig of Curry leaves
A pinch of Asafoetida powder/ Hing
Step by step recipe:
1. Take all the ingredients for the chutney and keep ready. I have taken home grown tomatoes of different sizes depending on which of them were turning soft. Since I have a lot of tomatoes, I have taken plenty to make this chutney. You can use only two to three large ones depending on availability.
2. Heat oil in a pan, add curry leaves, chopped ginger, garlic and onions. Fry till onions turn translucent. Then add red chillies. Fry for few seconds.
3. Add roughly chopped tomatoes along with turmeric powder and salt. Cook till tomatoes turn soft. Don’t add water at all. Tomatoes will leave a lot of water as it cooks.
4. Once the tomatoes cook and turn soft, remove from the flame. Allow it to cool. Blend to a smooth paste.
5. Heat oil in the same pan, add mustard seeds and cumin seeds. When mustard seeds splutter, add curry leaves and hing.
6. Now add the blended paste along with little water if needed to bring it to desired consistency. Check for salt and also spice level, adding red chilli powder if needed.
7. Done! Serve with dosas, idlis and chapatis.
* You can skip Onion and Garlic if you don’t consume or on Pooja days. The texture of tomatoes will still make a thick chutney.
* Ripe and bright red tomatoes will give a beautiful colour and flavour to the Chutney.
* Keeps well if refrigerated for couple of days. Mine usually gets over within that.
* I make a big batch specially during tomato season, hence you can see I have used plenty of them. You can use two to three tomatoes to make one batch of chutney.
* For variety of dosa recipes, you can check my Dosa Corner page.
* For Instant and Millet based dosas, you can check my No rice Dosa Compilation page.
* For all my Idli recipes, you can check my Variety Idli recipes Compilation page.
* For other chutney recipes, you can check Chutney recipes.
* I also make another variety of Tomato Chutney which in my Amma’s recipe and my favorite. You can check the recipe here – Amma’s Tomato Chutney.