Imported from the web

South-Style Tangy Tomato Chutney

Name: South-Style Tangy Tomato Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 4 Ripe red tomatoes (Large, chopped); 2 Red onions (Medium, thinly sliced); 4 Dry red chilies (Use 4 to 6 pieces, to taste); 1 inch piece Fresh ginger (Peeled and grated); 1 tbsp Oil (For sautéing); Salt (To taste); Oil (A small amount, for tempering); 1 tsp Mustard seeds; 1 tsp Urad dal; Hing (asafoetida) (A pinch); 1 sprig Fresh curry leaves (Leaves from 1 sprig); 1 tbsp Coriander leaves (Optional garnish)

Imported by MoInd on SeeMeCook

A bright, savory South Indian chutney made by cooking tomatoes with onion, dried chilies, and ginger, then finishing it with a mustard-seed and urad-dal tempering. Serve it with dosa, idli, or as a breakfast sandwich spread.

4 servings25 minSouth Asian

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Ingredients

4 Ripe red tomatoes (Large, chopped)
2 Red onions (Medium, thinly sliced)
4 Dry red chilies (Use 4 to 6 pieces, to taste)
1 inch piece Fresh ginger (Peeled and grated)
1 tbsp Oil (For sautéing)
Salt (To taste)
Oil (A small amount, for tempering)
1 tsp Mustard seeds
1 tsp Urad dal
Hing (asafoetida) (A pinch)
1 sprig Fresh curry leaves (Leaves from 1 sprig)
1 tbsp Coriander leaves (Optional garnish)

Steps

1
Wash the vegetables thoroughly under cold running water and pat them dry with a clean kitchen towel.
2
Chop the tomatoes into medium chunks and slice the onions thinly. Peel and grate the ginger.
3
Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat.
4
Add the dry red chilies and sliced onions to the hot oil.
5
Sauté the onions until translucent and slightly golden brown.
6
Add the chopped tomatoes and grated ginger to the pan.
7
Sprinkle salt over the mixture.
8
Cook until the tomatoes are mushy and the oil separates.
9
Allow the mixture to cool completely before blending.
10
Pulse the cooled mixture in a blender to a smooth or coarse paste, according to preference.
11
Heat a small amount of oil in a separate tempering pan.
12
Add the mustard seeds and let them pop and crackle.
13
Add the urad dal and curry leaves to the tempering pan.
14
Pour the hot tempering over the blended chutney and mix well.
15
Garnish with coriander leaves if desired, and serve.

Notes

The article suggests balancing acidity with a pinch of jaggery or sugar, but gives no amount and omits it from the ingredient list. It also mentions an optional smoky variation: roast the tomatoes over an open flame first. Refrigerate in a clean, airtight glass jar for 4–5 days. Serve with dosa or idli; also suggested as a breakfast sandwich spread. The method does not specify a quantity for tempering oil, nor where or how the listed hing is used.