Tomato Chutney
Servings: 6 people
Ingredients
- 1 large Onion, cut into chunks
- 2-3 Garlic cloves, sliced
- 1 small piece of ginger sliced
- 6-8 Dry red chillies, (See Notes)
- 4 large Tomatoes, cut into chunks
- A handful of fresh cilantro or coriander leaves
- ½ tsp Tamarind paste,
- ¼ tsp Sugar
- Salt to taste
- 1-2 tbsp Oil
Instructions
- Heat oil in a pan and the onion.
- After a minute, add garlic and ginger and saute more.
- Add the dry red chillies and saute till the onion turns light brown.
- Remove from the pan and let it cool down.
- In the same pan, add a little more oil and add the cut tomatoes.
- Add a little salt and let the tomatoes turn soft.
- Add a small handful of coriander leaves. You could increase the quantity of the fresh coriander leaves, but the color of the chutney might not remain red.
- Let the leaves wilt and switch off.
- Grind the onion, ginger, garlic and red chillies first.Once we add the tomatoes, it will be a little watery and might be harder to grind all the onion etc into a paste.
- Then add the tomatoes, coriander leaves, sugar, tamarind (optional) and the required salt to it and grind to a fine paste.
- Serve with your breakfast of the day.
Notes
- Dry red chillies are the way to go. You can reduce the heat my substituting some with Kashmiri red chillies which will give the color but not the heat. Instead of dry red chillies, you can add 1-2 teaspoons of red chili powder to the tomatoes at the end of the roasting process . Saute in low flame and switch off.