Tomato Chutney with Curry Leaves

One of my favourite savoury chutney so far...and I love the curry flavours in it. And for the plain dosa or idlis...when making sambar is just too much to make, this chutney is a life saver. So I always keep a container of this one in my pantry because who knows....when the cravings can hit. Besides this one goes great with chapatti and khichdi as well so now (when cooking just for the love of cooking is not so easy) this one keeps our tummy full serving as the condiments in our breakfasts in the evening or during the light snacks in the evenings.

Tomato Chutney with Curry Leaves

Makes 300 gm of chutney

  

Ingredients:

8 large ripe tomatoes – chopped

6 garlic cloves – minced

1 tbsp minced ginger

1 tbsp tamarind pulp

1 tsp turmeric powder

2 tsp red chilli powder

6-8 green chillies – chopped / paste

A pinch of hing / asafoetida

1 tsp whole cumin seeds

A handful of fresh curry leaves

1 tsp whole mustard seeds

2 tbsp tamarind pulp

3 tbsp oil

Salt

Method:

In a pan heat the oil and add the cumin seeds, mustard seeds, hing / asafoetida and curry leaves.

Sauté them until the oil becomes aromatic and then add the minced garlic to them.

Stir and cook the garlic until just golden and then add the chopped tomatoes to them.

Add some salt, minced ginger, chopped green chillies, turmeric powder and red chilli powder.

Stir to mix everything.

Cover the pan and switch the flame to very low.

Cook on low flame for about 30-45 minutes or until the tomatoes are all pulpy and cooked and the oil has started to ooze out at the edges.

Add the tamarind pulp and simmer for 5 minutes more.

Taste and adjust the seasonings.

Cover and let them come down to room temperature before storing them in a sterilized airtight container. It will keep well inside the fridge for a month.