Monday, January 25, 2010

Chutney Tomato recipe - TOMATO CHUTNEY RECIPE - #1 Classic Tomato Chutney Recipe

This is the classic Tomato Chutney served in nice restaurants to accompany your Dosa, Idli, Sevai etc. The nice thing about this tomato chutney is the bright red color - unique tangy and spicy taste that just keeps you hooked on for more...

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
  1. Roast the tomatoes for 5 minutes in a spoon of cooking oil.
  2. 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
  1. Heat the oil - fry the garlic for a minute - add the onion and fry until it turns pink. 
  2. Add the tomato, chilli powder - mash it with the saute lightly and cook until the raw taste is gone.
  3. After cooling - grind to a fine paste.
  4. 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)
  1. Heat oil - add mustard seeds - when it splutters add the bay leaf, tomatoes, raisins, dates  and turmeric.
  2. Mash gently with the saute - continue to cook for 10-15 minutes until the raw taste is gone.
  3. Serve after cooling fully
  4. Tastes great with Samosas, Pilaf / Pulav.
Some more Tomato Chutney recipes here:

a. Groundnut Chutney Recipe with Green Chilli - Shenga Chutney - Dharwad Hubli Style

b. Groundnut Chutney Recipe with Red Chilli - Shenga Chutney - Dharwad Hubli Style
c. Coconut Chutney Recipe - Classic Idli Dosa Chutney Recipe

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If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)