Tomato Chutney

December 30, 2009

Tomato Chutney - kvalifood.com

A South Indian tomato chutney made by sauteing tomatoes with garlic and dried red chilies, grinding to a paste, and finishing with a mustard seed tempering. It is an everyday condiment served alongside dosa, idli, and vada.

Makes ca. 1 cup

Ingredients

Base

3-4 medium ripe tomatoes (ca. 400 g), roughly chopped
4-5 cloves garlic
3-4 dried red chilies (Kashmiri for milder; regular for more heat), to taste
1 small onion, roughly chopped (optional)
1 tsp chana dal (optional)
6-8 curry leaves
1 tbsp sesame oil (or neutral oil)
salt, to taste

Tempering

1 tsp sesame oil (or neutral oil)
1/2 tsp mustard seeds
1 pinch asafoetida (hing)
6-8 curry leaves

Directions

Heat the oil in a pan over medium heat. If using chana dal, add it first and roast until light golden, about 1-2 minutes. Remove and set aside.
Add the dried red chilies and garlic. Saute 1-2 minutes until the garlic is lightly browned and the chilies darken slightly.
Add the onion (if using) and cook until softened, about 3 minutes.
Add the tomatoes, curry leaves, and salt. Cook until the tomatoes break down completely and turn mushy, about 6-8 minutes. Add a splash of water if the pan gets dry.
Remove from heat and let cool a few minutes.
Transfer to a blender. Add the roasted chana dal if used. Grind to a smooth or slightly coarse paste without adding water if possible.
For the tempering: heat the oil in a small pan. Add the mustard seeds and let them pop. Add the asafoetida and curry leaves and fry until the leaves are crisp, about 15-20 seconds.
Pour the tempering over the chutney and stir in.

Notes

Use ripe, red tomatoes for the best color and flavor. If very sour, add a pinch of jaggery or sugar.
Sesame oil (gingelly oil) is traditional in Tamil Nadu and adds a distinctive nutty flavor. Any neutral oil works.
Chana dal adds body and nuttiness. Skip for a purely tomato-forward chutney.
Grind smooth for dipping consistency or leave slightly coarse for a chunkier spread. Both are authentic.
Keeps 3-4 days refrigerated.
Serve with dosa, idli, vada, uttapam, pongal, or upma.