Tomato Chutney- Version 2

When you feel lazy to prepare chutney for your idli or thosai, tomato chutney is as easy as ABC. It can be prepared in jiffy. Any working woman can prepare this in no time, and the beauty of this chutney is that you can change its consistency according to the type of dishes you wish to have it with. Slightly loose or thick depends on your choice. I like it in between. We at home prefer to have this chutney when making upma, ven pongal, idli and thosai. It has nice sweet tang from the ripe tomatoes. Ripe tomatoes are the important ingredients, green tomatoes don't work with this recipe. Adding asafoetida also a taste changer. So don't skip any ingredients. 

Tomato Chutney- Version 2

INGREDIENTS: 

Large tomato - 1 

Medium sized red onion - 1

Red chili powder - 1 teaspoon

Green chilies - 3 to 4

Chopped coriander leaves - 2 tablespoons

Salt to taste

TO TEMPER:

Oil - 1 tablespoon

Mustard - 3/4 teaspoon

Urad dal - 1 teaspoon

Asafoetida - 1/4 teaspoon

Curry leaves - a few

METHOD:

1. Heat a pan with a tablespoon of vegetable oil. Then, add all the ingredients under the 'TO TEMPER' section. Allow the mustard to sputter and urad dal to brown slightly.

2. Chuck in chopped onion and green chilies and sauté for a while. Then, followed by diced tomato pieces, red chili powder and salt to taste. Again sauté for a while until the tomato is mushy. 

3. After that, add a cup of hot water to further cook the tomato and slightly thickens up to chutney or dipping sauce consistency. Some people prefer their chutney to be water and some prefer thicker one. I like mine to be in between. 

4. Lastly, after switching off the flame, sprinkle some coriander leaves. Serve this chutney or Indian style of dipping sauce with your favorite idli, tosai or chapati or bread. 

Thank you

Abby