Tomato Chutneys are always a tasty combination to go with the South Indian Breakfast dishes like Idli, Dosa etc. I had already posted a few variations of this Tomato Chutney. And let us see one more variation which can also be served a dip or as a spread for Sandwich. This chutney can be stored in the refrigerator for a few days and used whenever required.
Medium sized Tomatoes – 4 (chopped)
Medium Sized Onion – 2 (chopped)
Tamarind – small marble size
Oil – 2 tbsp (Gingerly Oil preferred)
Mustard Seeds – ¾ tsp
Urad Dal – 1 tsp
Asafoetida – 1 pinch
Curry Leaves – from 1 twig
Salt – to suit taste
Red Chilli Powder – 1 tsp
Take the chopped Tomatoes, Onion and Tamarind in a large mixer jar. Grind them together into a fine paste without adding any water.
Heat the Oil in a pan. Add Mustard Seeds and allow them to crackle. Add Urad Dal, Curry Leaves and the Asafoetida.
And in another few seconds, add the Chilli Powder and stir immediately.
Add the crushed Onion, Tomato and Tamarind paste.
Cook in low to medium flame till the paste becomes a little thick.
Transfer to a serving bowl or a vessel for storage.
Adjust a little the quantity of Onion, Tomato, Imli and Chilli Powder to suit your taste.
You can also use whole Red Chilli in place of Chili Powder. I used Chilli Powder to get a nice color to the chutney.