Tuesday, 27 December 2011




     1)    Ripe red tomatoes – 250 gm.
     2)    Shallots – 200 gm.
     3)    Mustard seeds – ¼ teaspoon
     4)    Curry leaves – 3 sprigs
     5)    Tender ginger – 1 inch piece
     6)    Hot green chilies – 2 Nos.
     7)    Dry hot red chilies – 6 Nos.
     8)    Coconut oil – 1 tablespoon
     9)    Salt – 1 heaped teaspoon

To Cook:

          Wash the tomatoes, chop roughly and transfer to a food processor. Peel the shallots and the ginger and tip them in. remove the stems of both types of chilies and tip them in too. Put in the salt and grind to fine paste.
If you like to have bits and pieces to chomp on in the chutney, you can simply mash them in a mortar and pestle as in the olden days instead of using the food processor.

          Set a small wok or pan on low heat. Put in the coconut oil and the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the ground paste and stir. Let the chutney boil for a few minutes till the strong fumes of the shallots mellow down.

          The time required may vary in accordance with the type of shallots used. Stir frequently to avoid burning at the base. Taste and add more salt if required. Switch off the heat.

          Serve tomato chutney either hot or cold as a tangy, hot, spicy dipping sauce with dosas, idlis, chappatis, porottas, pathiris, bread, toast, baked potatoes, baked or steamed cassava or with baked yam. Tomato chutney can be kept fresh in the fridge for up to a week. Even kids love tomato chutney.


          If you are using extra hot chilies or if you prefer milder tomato chutney, use fewer chilies.

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