I enjoyed this chutney with idli.It was a yummy combination, but it can be enjoyed with anything e.g. dosa, rice etc. This is different from the tomato chutney recipe I previously posted, mostly with respect to being more flavorful, and thick. I love the way fennel, and cumin seeds combine to give this chutney an extra punch.
This recipe was adapted from here.
- Ripe Tomatoes - 6, cubed
- 1/2 tspn each of cumin, fennel, mustard, and ¼ tspn fenugreek seeds
- Onion- 1 big, chopped
- Garlic- around 12 pods, chopped
- Curry leaves 5-6
- Sambhar powder - 2 tspn
- Turmeric powder - 1/2 tspn
- For tempering: 1/4 tspn each of cumin, fennel, and mustard seeds
- Oil – around 5 tbpsn
1. Heat 4 tbspn oil, and add cumin, fennel, and mustard seeds. Once the mustard seeds splutters, add the fenugreek seeds, and curry seeds.
2. Add the chopped, onion, and garlic. Saute this, till the onions are slightly brown.
3. Add the chopped tomatoes. Let it cook on medium heat thoroughly i.e. till the tomato flesh separates from the tomato, around 15-20 mins.
4. Add sambhar, and turmeric powder. Turn the heat off and let it cool. Then puree it in a blender.
5. Now do not do the tempering in a vessel, and add the tomato gravy to it, since this will cause lots of geiser like spits up (due to adding liquid to hot temper), and create a mess in the kitchen, not to mention how dangerous it can be. INSTEAD, pour the blended tomato mix to a big(ger) vessel, and turn the heat on. Prepare the temper on the side, and add to it! (Ofcourse, do whatever way is convenient, but be careful)
6. Let the whole mix boil for 2-4 mins . You are done. Ejoy with rice, idli, dosa etc.