3 weeks ago

Tangy tomato chutney

Tangy tomato chutney

Category : Vegetarian

  • PREP TIME 15 Minutes
  • COOK TIME 10 Minutes


  • Toamtoes 3 Nos(Diced)
  • Dry Red Chillies 1-2 Nos(to taste)
  • Garlic pods 2 Nos
  • Tamarind 1 inch piece
  • Urad Dal 2 Tablespoons
  • Chana Daal 1 Tablespoons
  • Mustard Seeds 1 Teaspoons
  • Cumin Seeds 2 Teaspoons
  • Asafoetida 1 Pinch
  • Curryleaves 1-2 sprigs
  • Oil 1 Tablespoons
  • Salt Some To Taste


  • Chop the tomatoes.
  • Heat the oil in a pan. Add mustard, urad, chana dal, jeera and dry red chilies. Allow mustard to crackle and stir to prevent dals from burning.
  • Add curry leaves, green chilies, hing and garlic and saute for a minute on med heat.
  • Add the tomatoes and salt. Saute to combine everything well.
  • Cook under lid on medium flame for 5-7 minutes until tomatoes and soft and mushy.
  • Turn off heat and let the mixture cool a little.
  • Transfer to blender. Add water if needed to adjust the consistency of the chutney (be careful to not thin it out too much – I usually add only 2 or 3 tbsp of water).
  • Blend the mixture to a smooth paste. Check and add more salt if at all needed.