Tomato chutney is a versatile chutney which goes well with most tiffin items like idli, dosa, chapati, upma, adai, parathas. It can also be used as a spread for sandwich or bread toast. It is quick and easy to make. It needs less ingredients which are commonly available in all homes. I make tomato chutney with many variations. Today we will see how to make a simple South Indian style tomato chutney without garlic.
Heat 2 – 2 1/2 tbsp of oil and saute red chillies, remove from the pan.
In the same pan, add chopped onions and saute until it turns transparent.
Add chopped tomatoes, curry leaves, salt needed and cook until tomatoes turn mushy. Saute in between. (Tips – if the tomatoes are dry, you can add 1-2 tbsp of water and cook covered).
Once the tomatoes are well cooked, turn off the heat and leave it to cool.
Add the fried red chillies to the tomato mixture and grind coarsely without water. If needed, you may add 1-2 tbsp of water.
Heat a tsp of oil in a kadai and add mustard seeds, when it splutters, add urad dal and curry leaves.
Pour the seasoning on the chutney. Mix well and enjoy with idli, dosa, chapati, upma, pongal and parathas.
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