South Indian tomato chutney is tomatoes cooked down with garlic, dried red chilli and a spoonful of lentils, then blended smooth and topped with a mustard seed tempering. It is tangy, a little spicy and keeps for days, which makes it the chutney people cook in a bigger batch. Ripe summer tomatoes are best, but when the ones at your store are pale, a can of whole tomatoes gives a better colour and flavour.
Tomato Chutney (South Indian Style)
Tangy, spicy South Indian tomato chutney cooked with garlic, dried red chilli and lentils, blended smooth and finished with a mustard seed tempering. Ready in about 25 minutes.
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chana dal and urad dal and stir until they turn light golden, about 1 minute. Add the dried red chillies and stir for 20 seconds.
- Add the onion, if using, and the garlic. Cook for 3 minutes, until the onion softens.
- Add the tomatoes and salt. Cook, stirring now and then, for 8 to 10 minutes, until the tomatoes collapse into a thick, jammy mixture and most of the liquid has cooked off. Stir in the jaggery if your tomatoes taste very sharp.
- Turn off the heat and let the mixture cool for about 5 minutes, so it is safe to blend.
- Blend to a smooth paste without adding water. Taste for salt and spoon into a bowl.
- Heat the remaining oil in the pan. Add the mustard seeds and let them pop, then add the curry leaves and asafoetida. Stir for 10 seconds and pour over the chutney.
Notes
Serve with: dosa, idli, medu vada, rice, or spread inside a grilled cheese sandwich.
Storage: keeps in a clean, covered jar in the fridge for 4 to 5 days. Always use a dry spoon. It freezes well for up to 2 months.
Outside India: canned whole tomatoes give a deeper red colour than pale out-of-season tomatoes. Drain off some of the juice so the cooking time stays about the same.
Variations: add a small piece of ginger with the garlic, or a teaspoon of tamarind paste for a sharper chutney.
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