Ingredients
For Tomato Chutney
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 4 garlic cloves
- 1 inch ginger
- ¼ cup peanuts
- 2 medium onions
- 4 medium tomatoes
- salt to taste
- 7-8 dried red chillies
- 1 inch tamarind
- 1 teaspoon jaggery
- ½ teaspoon kashmiri red chilli powder (optional)
For Tadka
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 pinch asafoetida
- 1 teaspoon garlic
- 5-6 curry leaves
- 2 dried red chillies
Note– Please read recipe notes in the end.
Main Equipment Used
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
Tomato Chutney
- Heat oil in a pan and then add cumin seeds and coriander seeds and sauté for few seconds.
- Now add few garlic cloves and ginger and cook for few seconds and get light brown in colour.
- Further add raw peanuts and roast for 3-4 minutes.
- Now add roughly chopped onions and cook for 2-3 minutes or till it turns translucent.
- Now add chopped tomatoes and salt and mix well. Cover and cook for 2-3 minutes or till it turns soft and mushy.
- Add dried red chillies, tamarind and jaggery. Mix well. Now let the mixture cool down completely.
- Transfer it in a mixer grinder along with some kashmiri red chilli powder and water. Now grind till it gets a lightly coarse texture. The red tomato chutney is ready.
For tempering/tadka
- In a small pan heat oil and then add add urad dal, mustard seeds, asafoetida and chopped garlic. Now sauté for few seconds, till the garlic gets light brown colour.
- Further add dried red chillies and curry leaves. Sauté them for few seconds and then immediately pour it on the tomato chutney.
- Serve with idli, dosa, vada, etc.
Recipe Notes
- If you don’t like peanuts then you can replace it with sesame seeds or roasted chana dal.
- In the tempering I highly recommend you add garlic, as it gives a really nice flavour to the chutney.
- You can completely skip the dried red chillies, if you don’t like the spicy flavour or you can remove the seeds of the dry red chillies to reduce the heat.
