Tomato Chutney

Tomato Chutney as name suggests is made with Tomatoes as the main ingredient.  I always have a stock of this chutney in my fridge, my children love them a lot.

My mother is a great cook. She acquired these skills from her mother. And so did her sisters. I remember people coming and asking my grandmother to make pickles, snacks and savouries for them. She used to very happily make it for them. With my mother happens the same thing, her friends come requesting her to make something or the other for them. This chutney is one such dish which is always in great demand for her. So then like mother like daughter. For me too, this Tomato Chutney is very very famous among my friends. I learnt it from my mother. 

And moreover the best part is that its very easy and has very less ingredients. This chutney stays good for about a week in the fridge. So here comes the recipe

Ingredients

Tomato - 4 -5 (medium sized)

Onion - 1 (medium sized)

Red Chilly Powder - 1 to 1 1/2 t.sp

Salt - to taste

Spluttering

Oil - 2 to 3 tb.sp

Mustard Seeds - 1 t.sp

Curry Leaves- 10 - 15

Asafoetida /Hing - a pinch

Method - Very Simple

Grind all them together in a mixer. Heat oil in a pan, toss in the items one by one listed under spluttering. Immediately empty the contents of the mixer into the pan and cook. Once the liquid starts boiling it will start spluttering outside. Keep a lid handy. Close it and let the cook on low flame. Keep stirring it in between. Stirring in between is very important do not allow it to stick it to the bottom of the pan. You know that it is done when the chutney starts giving out the oil.

Serve it with anything you like for ex. with Roti, Dosa, Idli, Bhajji, Sandwiches etc

Sending this delicious Chutney to the event "Pickles & Chutneys" conducted at Ammaji Recipes

செட்டிநாடு தக்காளி குழம்பு - Chettinadu Tomato Kuzhambu

Ingredients
Tomato - 1/4 Kg
Onion Medium Sized - 2
Garlic Pods - 6
Cashewnuts - 10
Grated Coconut - 1 cup
Sombu - 1 tsp
Kaskas - 2 tsp
Red Chilli Powder - 2 tsp
Salt to taste

Method :
Heat the oil in a kadai and fry the cashewnuts, sombu, kaskas . Then add onion, garlic, tomato, coconut, chilli powder, salt one after the other. And keep stirring till they are cooked. Let it cool down. After it cools, make a puree of this mixture adding little bit water. Again heat oil in a kadai. Add mustard seeds & urad dal and allow it to splutter. Then add the puree and let it boil.
Cook till it is done. Garnish it with coriander leaves.

Tomato Kuzhambu goes well with rice, idli, dosa, chapathis etc.