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Tomato Chutney is the one of the easiest item to make on busy/lazy days. The touch of cilantro leaves gives heavenly taste to the Tomato chutney. I did not remember where exactly I grab this recipe, perhaps from Vah reh vah's. Anyway, lets jump on the preparations....
Ingredients:
4 ripened Tomatoes
1 Cilantro leaves bunch
1 ts of Sesame seeds
1 ts of Split Bengal Gram
1/2 ts of Cumin seeds
1/2 ts of Mustard seeds
6-7 Red chillies (up to your taste)
4 Curry leaves
A pinch of Asafoedita
Oil for Seasoning
Salt as per taste
Preparation:
- Take tomatoes and clean with salted water.
- Cut the tomatoes into cubes, place them in micro-ware safe bowl and micro-ware it for 10-15 mints until tomato pieces are soft and mushy. Then take out of the micro ware and cool it out side.
- Mean while, heat up the pan with oil and add split bengal gram, cumin and mustard seeds, after that sesame seeds followed by split red chillies, curry leaves and Asafoetida. Saute them for 1-2 mint and shift to a blender along with cooked tomatoes.
- Blend everything to a smooth paste and transfer this to a serving bowl. Then add salt to the taste.
- Now mix with clean, chopped Cilantro leaves.
Tomato chutney goes well with rice as well as with idlies/dosas.
Tip: For cleaning Cilantro leaves, first chop them into small pieces and put them in a water filled bowl for 10 mints. The bud or impurities would settle down in the bowl and the cleaned chopped leaves float on the top.
