This is a tangy and spicy chutney prepared in reverse procedure. The grinding takes place first then the tempering. The riper the tomatoes and more quantity of red chili yields vibrant red color. It is easy to prepare and goes very well with maida dosa, dosa and idli. I remember my mom making this chutney for untralu (rice balls) and we used to slurp every drop of it. So lets get to the making !
[sam id=”1″ codes=”true”]
- Tomato – 4
- Red chili – 6
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Oil – 2 tbsp
- Curry leaves a spring
- Hing a pinch
How to make Tomato chutney with step by step images
- Add tomatoes, red chili and salt in a blender. Grind it into paste without adding water. Now heat oil in a pan add mustard seeds after it splutters add urad dal after it turns golden brown add curry leaves then add tomato paste.
- Mix it well and allow it to boil. Stir it every 2 minutes so it does not get burnt. When you see oil separating around the sides put off the flame.
- Serve it hot with maida dosa, dosa or idli.