Tomato Chutney goes well with Idli and Dosa. Tomato Chutney is perfectly pair with any South Indian snacks. Tomato Chutney is one of the most delicious, simple and quick Chutney. This is the best tomato Chutney. It comes from India and is full of lots of wonderful Indian spices, which give it a fiery heat, though very simple and easy to make.

Tomato chutney is a type of chutney prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include onion, garlic, sugar, salt, and spices. It can be prepared using ripe red tomatoes, can be eaten fresh after preparation, stored in a refrigerator in airtight Jar stored for later use.

Ingredients:

• 2-3 tbsp Chana Dal (Split Bengal Gram)

• 1 chopped Onion

• 2-3 Clove Garlic

• 3 to 4 Curry Leaves

• 3-4 Dry Red Chilies

• 1/4 tsp Turmeric Powder

• 1/4 tsp Asafoetida (Hing)

• 1 cup chopped Tomatoes

• 1 tbsp Oil

• Salt

• 1/2 tsp Sugar(opt.)

Other Ingredients for Tempering

• 1/2 tsp Mustard Seeds (Rai)

• 1 tsp Urad Dal(Split Back Gram)

• 2-3 whole Dry Red Chilies

• 4-5 Curry Leaves

• 1tsp Oil

Method:

1. Heat the oil in a pan; add chana dal and stir till it becomes golden brown in color.

2. Add chopped onion, garlic, curry leaves, red chilies, turmeric powder, asafoetida and fry for a few minutes, and then add the chopped tomatoes and fry for about 5 minutes to soften them.

3. Remove from the flame and allow cooling.

4. Put the tomato mixture in a blender; add salt,sugar and then grind to make smooth paste.

5. Prepare the tempering by heating the oil in a small pan and then add mustard seeds,urad dal red chilies,curry leaves and fry it till seeds crackle.

6. Pour the tempering over the chutney and mix well. Serve with Idli, dosa……

Tomato Chutney Print Tomato Chutney goes well with Idli and Dosa. Tomato Chutney is perfect for any South Indian snacks. Tomato Chutney is one of the most delicious, simple and quick Chutney. Author: Binjal Pandya Recipe type: Chutney Cuisine: Indian Ingredients 2-3 tbsp Chana Dal (Split Bengal Gram)

1 chopped Onion

2-3 Clove Garlic

3 to 4 Curry Leaves

3-4 Dry Red Chilies

¼ tsp Turmeric Powder

¼ tsp Asafoetida (Hing)

1 cup chopped Tomatoes

1 tbsp Oil

Salt

½ tsp Sugar(opt.)

Other Ingredients for Tempering

½ tsp Mustard Seeds (Rai)

1 tsp Urad Dal(Split Back Gram)

2-3 whole Dry Red Chilies

4-5 Curry Leaves

1tsp Oil Instructions Heat the oil in a pan; add chana dal and stir till it becomes golden brown in color. Add chopped onion, garlic, curry leaves, red chilies, turmeric powder, asafoetida and fry for a few minutes, and then add the chopped tomatoes and fry for about 5 minutes to soften them. Remove from the flame and allow cooling. Put the tomato mixture in a blender; add salt,sugar and then grind to make smooth paste. Prepare the tempering by heating the oil in a small pan and then add mustard seeds,urad dal red chilies,curry leaves and fry it till seeds crackle. Pour the tempering over the chutney and mix well. Serve with Idli, dosa. Pour the tempering over the chutney and mix well. Serve with Idli, dosa…… 3.5.3251

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