Tomato Chutney/Tomato Dip








Ingredients:

For Grinding:
  • Green Tomato: 5 medium sizes
  • Green chilly: 4
  • Grated Coconut: 2tbsp
  • Cumin: 1/2tsp
  • Pepper: 5
  • Coriander: 1/4handful
  • Garlic: 5 big cloves

For Seasoning:
  • Oil: 4tbsp
  • Curry Leaves: 6
  • Onion: 1 small (chopped)
  • Mustard Seeds: 1/2tsp
  • Salt: to taste

Note: Use green or semi green tomatoes which are just turning to red. You can also use desiccated coconut instead of coconut.

Method:
  • Pressure cook tomato & chilly with 1 glass of water (for one vessel).
  • Separate tomato & chilly from water.
  • Store water don’t drain it.
  • Grind coconut, cumin, pepper, coriander & garlic.
  • Add tomato & chilly to grind.
  • Heat oil in a pan.
  • Add mustard seeds.
  • Add onion, 1/4tsp salt & curry leaves.
  • Saute onion till it turns light brown.
  • Add grind mixture, saute it for 5min.
  • Add 1/2 glass of stored water.
  • Add salt & close the lid till it gets thick & leaves oil on top.
  • Stir in between.
  • Cook with low flame.

Non stick pan is preferred for cooking.

Note: You can also cook tomato & chilly without pressure cooker till tomatoes gets soft. Don’t add too much of water.

Tomato chutney is ready to serve. This goes well with riceflour roti/akki roti. You can also serve this with Indian breads.

This can be refrigerated for 3-4 days.

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tomato chutney/tomato dip on Foodista

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5 comments:

Sarah Naveen said...

So creamy and yummy!!!

thehungryartist said...

MMmmmm -- sounds good.

Melissa Peterman said...

Looks like a creative dip alternative! Thanks for the inspiration!

Supriya Nair said...

That is so yummy looking...nice click. First time on your blog...like it...following yu :)

Anonymous said...

Got bored of reqular tomato curry. This looks different i will give a try...

somany recipies are new to me, i love to try them..

thanks

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