I am going to present 3 types here:
a. Karnataka style Tomato Chutney
b. Tamilnadu style Tomato recipe
c. North Indian style Tomato chutney (as in Delhi)
All of these recipes serves 4.
1. Karnataka Style Tomato Chutney
- 2-3 medium sized chopped tomatoes (country variety - desi or nati variety highly preferred)
- 1 cup coconut gratings
- 3 Red chillies - slightly roasted
- Hing (or asafoetida) - a pinch
- Roast the tomatoes for 5 minutes in a spoon of cooking oil.
- Grind all ingredients very finely. Tomato chutney is ready - no seasoning required.
Tamilnadu style Tomato Chutney
- 4 medium sized chopped tomatoes (country variety - desi or nati variety highly preferred)
- 2 medium sized chopped onions (red variety)
- 1 tsp red chilli powder
- 3 garlic pods
- 2 tsps - cooking oil of choice
- 1 sprig - curry leaves - for seasoning
- 1/4 tsp - black gram dal - for seasoning
- 1/4 tsp - mustard seeds - for seasoning
- 1 Red chilli - - for seasoning
- Heat the oil - fry the garlic for a minute - add the onion and fry until it turns pink.
- Add the tomato, chilli powder - mash it with the saute lightly and cook until the raw taste is gone.
- After cooling - grind to a fine paste.
- Heat 2 spoons of oil seperately - add the mustard seeds, black gram dal and roughly torn red chilli - as soon mustard splutters - add it to the tomato paste
3. North Indian Style Sweet Tomato Chutney
- 4 medium sized Red Tomatoes
- 2 tsp - raisins
- 2 tsp - sugar
- 3-4 finely chopped dates
- 1 large bay leaf
- 2 cloves
- 1/2 tsp - haldi (aka turmeric powder)
- Heat oil - add mustard seeds - when it splutters add the bay leaf, tomatoes, raisins, dates and turmeric.
- Mash gently with the saute - continue to cook for 10-15 minutes until the raw taste is gone.
- Serve after cooling fully
- Tastes great with Samosas, Pilaf / Pulav.
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b. Groundnut Chutney Recipe with Red Chilli - Shenga Chutney - Dharwad Hubli Style
c. Coconut Chutney Recipe - Classic Idli Dosa Chutney Recipe