Jaya's tomato chutney
A lip-smacking chutney with the finest balance of hot, tart and sweet flavours!
- Tomatoes – 6-7 large
- Whole dry red Chilies long variety – 5-7
- Garlic cloves - 3-4
- Salt to taste
- Mustard seeds – ½ tsp
- Curry leaves – 2 stems
- Cooking Oil – 3-4 tbsp
Grind tomatoes, garlic and chilies to a fine paste.
Heat a kadai. Pour oil into it. When oil is hot, add mustard seeds and let splutter. Add curry leaves. Fry for a minute.
Pour in the pureed tomatoes, garlic and chilies. Cook on medium-high for about 2 minutes. Reduce heat to low, add salt, mix well and cover with a lid and simmer for 10-15 minutes or till the oil oozes out from the edges and the chutney has turned a deep red. The chutney can splatter at this stage. So keep it covered.
If chutney is not done yet, add 1-2 teaspoons of oil, cover and cook for another 3-4 minutes. Switch off when oil oozes out from the sides. Serve with idli, dosai or poori.