This humble tomato chutney is hands down my favorite chutney. When I was little, I used to hate the coconut chutney that was made at home, because I found it runny and bland. I would pester my mom to make tomato chutney for me and refuse to touch my food until she did 😀 . If we ate out at hotels during our trips, the coconut chutney would be served in a cup – mostly diluted with water and white and flavorless. No sir, not for me. I would ask the waiter to get me a cup of tomato chutney, and gobble up my food in no time 😀
For something that is this simple to make, it packs in a lot of flavor, and can literally transform a boring dish into something tasty & peppy. Also, you can put a tomato chutney to innumerable number of uses. Besides the general use as a side to Dosa, Idly, Uthappam, Upma etc., it can be used as a sandwich spread (like I did in my Sweetcorn Mayo sandwich), for gravy in vegetable curries, as a side for chapatti, to mix with rice, as a base for spaghetti sauce (yep, it works really well!) etc. In our home, my MIL makes it at least once a week. DH has it as a side with curd rice – that’s how much he loves it!
- Tomatoes – 2 big (fully ripe but firm)
- Green chillies – 1, chopped
- Asafoetida / Hing – a pinch
- Black mustard seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Kashmiri chilly powder – ½ tsp
- Sugar – ½ tsp
- Salt to taste
- Oil – 3 or 4 tsp
- Heat oil in a wide bottomed pan on a medium flame. Test the oil by adding one or two mustard seeds. If it splutters right away, your oil is ready.
- Add the rest of the mustard seeds. Allow to splutter.
- Add the chopped green chillies and sauté quickly for 3-4 seconds.
- Add the Hing and immediately add the chopped tomatoes to the oil and mix well.
- Add turmeric, chilly powder, salt and sugar. Mix well.
- You can add more water or less at this stage depending on what kind of consistency you want your chutney to be.
- Let this mixture cook for 3-5 minutes until the oil separates and floats on top.
- Switch off the stove and let it cool.
Serve with your choice of main dish. I had Dosas, with Coconut Coriander Chutney & this Tomato Chutney for breakfast. This is really versatile in terms of pairings, so experiment as you like! 🙂