Saturday, March 29, 2008

Tomato Chutney (Indian Style Tomato Relish)

This fresh chutney is fabulous served with almost anything - Dosa, any Rice dishes such as Pulav, any type of sandwiches like grilled cheese or quesadillas or toasts, omelettes, etc. The chutney turns out great even with canned tomatoes; just coarsely puree them. Enjoy!

Tip: Roast more chilies and save the extra for other dishes when roasting veggies for dishes such as Eggplant Gothsu or Salsa Mexicana.


4 large Tomatoes, coarsely chopped
1 medium Onion, finely chopped
1 or 2 Jalapeño or Serrano Chilies, roasted and chopped
1/2 tsp Sambar Powder (Optional)
1/2 tsp Turmeric
1 tsp Salt or to taste
2 to 4 Tbsp Fresh Cilantro


2 Tbsp Canola Oil
1/2 tsp Brown Mustard Seeds
1 pinch Asafoetida
1 sprig Fresh Curry Leaves


Heat the oil in a 2 quart Stainless Steel pan and add mustard seeds. When they pop, add asafoetida, the chopped onion, curry leaves, turmeric and salt. When the onion becomes soft, stir in the tomatoes and chili. Bring to a boil, cover and simmer until tomatoes are soft and saucy. Mash well with the back of the spoon. Remove from the heat and stir in the chopped cilantro. Serve hot, warm or cold as desired.

Roasting mellows the chilies; add more Jalapeño or Serrano Chilies (roasted or fresh) if a spicier dish is desired. On the other hand, if a milder chutney is preferred, remove and discard the seeds and membranes from the chilies.

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