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29 May, 2017

TOMATO CHUTNEY

Posted in : CHUTNEY on by : Divya Suresh

I learnt this chutney recipe from my mother in law, almost 22 years back ! I make it regularly, but never posted on my blog. My mother used to hate tomatoes, so she never used to make any dish using tomato. But I love tomatoes and after marriage, to my surprise everybody at home likes/eats tomato ! And particularly this chutney & tomato raita is a signature dish of my mother in law. The main advantage of this chutney is , this can be stored for long period as no water is used in the preparation of this chutney. Of late I have started adding powdered Pomegranate seeds or sometimes even fresh pomegranate paste to this chutney and it definitely enhances the overall taste of this chutney. If tomatoes are not sour then you can add pomegranate seeds powder, and if it is little sour then you can add fresh pomegranate paste (just grind fresh pomegranate seeds without adding water to make its paste). It tastes best with curd rice and akki (rice) rotti.  It is a very simple and less time consuming yummy dish to prepare. I use comparatively little more quantity of fenugreek seeds & green chilli paste in this chutney, to get that tongue tickling taste. Overall…. it’s a yummy chutney. And here is the recipe of one more my most favourite chutney.

 

Please do check some more vegetable chutney recipes in my blog   ⇒    raw mango chutney , Amla curd chutney , menthya soppu chutney , Pudina-Amla chutney , coriander-Amla chutney , Amla chutney , Karibevu chutney , Bitter gourd chutney , sprouted methi-mango chutney , Pudina chutney , red carrot chutney , Carrot chutney ,

 

     Ingredients :

  • Tomato – 3 cups (tightly packed)
  • Green chilli – 12 nos.,  (adjust)
  • Fenugreek seeds – 1/2 tbsp ( I use 1/4 tbsp more)
  • Pomegranate seeds powder – 1&1/2 tsp OR Fresh pomegranate paste – 2 tbsp
  • Jaggery – 1&1/2 tbsp
  • Turmeric powder – 1 tsp
  • Salt to taste
  • Oil – 3 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 1 tbsp

 

    PROCEDURE :

  • Wash green chillies and dry roast both green chilli and fenugreek seeds separately and let it cool completely and grind it together

  • Heat 2 tbsp of oil, add in mustard seeds, curry leaves.. let them splutter and add in chopped tomatoes along with its juice
  • Stir it well, cover and allow it to cook till soft (no need to add water, it’s juice is enough to get it cooked)

  • Now add in turmeric powder,  green chilli + fenugreek seeds paste, Pomegranate seeds powder/Paste, salt, jaggery

 

  • Combine everything well while stirring & mashing, and cook it till all the moisture evaporates and chutney leaves the edges of the pan

 

  • Now add remaining 1 more tbsp of oil, mix well, remove from the fire and transfer to a bowl

  • Use it immediately or cool it completely and then store it in the refrigerator