Tomato Chutney is one of my favorites and you will find many different versions of tomato chutney in this space. This is one of the easiest chutney and goes well with most breakfast recipes. It can be used as a spread for sandwich and bread toast also. When I was young, my mom used to spread this chutney on both sides of the bread, toast it on tawa with a little ghee and serve hot. I love it so much. It tastes very delicious.Try it and see. Kids will love it. You can try it with this onion tomato chutney also. Today let us learn how to prepare Tomato chutney without onions (South Indian) following this quick recipe.
|Tomato chutney with brown rice upma|
Prep time - under 5 mins
Cook time - under 10 mins
Serves - 2
Tomatoes - 4
Sambar powder - 1 tsp
Tamarind (small bit or 1/4 tsp paste) use this only if your are using Bangalore tomatoes otherwise skip it. I did not use it.
Salt as needed
For the seasoning
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Green chilli - 1 slit and cut it into 2
Curry leaves - few
Cut tomatoes, scoop out the seeds (if there are too many) and grind it along with sambar powder, salt and a small piece of tamarind.
Heat 1 tbsp of oil, add mustard seeds, when it splutters, add urad dal, green chilli and curry leaves. Saute for a few seconds and then add the ground tomato puree.
Cook on medium flame for 5-6 minutes or until the raw flavor goes and oil separates.
Serve as a side dish for idli, dosa, adai, pongal, idiyappam, upma, sandwich, chapati, parathas etc. We had it with Brown Rice Upma
More Indian Tomato Chutney Recipes
Onion Tomato Chutney
Tomato Chutney with Garlic
Instant Tomato Chutney
Easy Tomato Chutney
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