Tomato Chutney Recipe – Tasty and Healthy | Side Dish for Dosa, Samosas, Kebabs



This Tomato Chutney recipe is as easy to make as it is tasty and healthy. It can be eaten with Samosa, Kebabs, Idli, Dosa, or any food item of your choice

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Main Ingredients:
– Oil / तेल – 1 tbsp
– Channa dal / चना दाल – 2 tbsp
– Onion / प्याज़ – ¼ cup minced
– Dry red chillies / सूखी लाल मिर्च – 3-4
– Turmeric / हल्दी – ¼ tsp
– Asafoetida / हींग – ¼ tsp
– Tomatoes / टमाटर – 1 cup, minced
– Salt / नमक – to taste

Ingredients for Tempering / बघार
– Oil / तेल – 1 tbsp
– Mustard / राई – 1 tsp
– Asafoetida / हींग – ¼ tsp
– Dry red chillies / सूखी लाल मिर्च – 2
– Curry leaves / कड़ी पत्ते – 4-5

Method for Main Chutney
– Start with some oil in a hot pan.
– To the oil add your channa dal, Make sure you wash your dal beforehand and dry it by patting with a towel.
– Let these roast till their reddish. Then add in the asafoetida (hing), turmeric powder and dry red byadagi chillies.
– If you want it less spicy use dried Kashmiri Chillies.
– After these cook for a minute add in the chopped onions.
– Let these cook till they’re translucent. Then add in the tomatoes and salt.
– Let these cook on medium-low until all the liquid evaporates. Stir to make sure they don’t stick to the bottom.
– Once ready take it off the heat and let it cool down.
– Once cool, blend this mixture in the mixer grinder to a grainy paste.

Tempering:
– Heat oil in a pan.
– To this add the mustard seeds, asafoetida (hing), dry red chillies and curry leaves.
– Reduce the heat when adding curry leaves to ensure they don’t burn.
– Pour this tempering onto your chutney paste while still hot.
– Stir it through and you’re ready to enjoy this with your favourite snack!
– STORAGE: This will keep in the fridge in an airtight container for 10-14 days.

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