Best Tomato Chutney recipe/Tamatar ki chutney recipe
Welcome, passionate food explorers, to a culinary adventure that promises to transform your meals into a symphony of flavors – our Best Ever Tomato Chutney! As we embark on this journey, each keyword becomes a key ingredient, contributing to the creation of a masterpiece that is the epitome of home-cooked delight.
Beyond the simple act of preparing a condiment, making Tomato Chutney is like crafting a culinary tapestry, weaving together various layers of taste and texture. As you savor the end product, you'll find that this chutney is not just a side dish; it's a culinary journey that unfolds with each bite.
Equipment
- 1 x Frying pan.
- Spoon
- 1 x spatula
- 1 x Grinder
- 1 x cup
Ingredients
- 1 Cup chopped onion
- 1 cup chopped tomatoes
- 1 teaspoon black split urad dal
- 2 to 3 dry red chillies
- 1 pinch of asafetida hing
- 1 small piece of tamarind
- 1 tbsp of sunflower oil or sesame oil
- Salt
- 1 cup water
Instructions
How to make tomato chutney/Tamatar ki chutney
- Take a frying pan.
- Heat 1 tablespoon sunflower oil or sesame oil
- 1 teaspoon urad dal. Keep heat to low or medium-low.
- Once the lentil turns golden brown add red dry chillies.
- Now add chopped onions and saute till it gets golden brown.
- Now add chopped tomatoes and asafetida and salt as required.
- Now cook tomatoes properly. It's important to cook tomatoes properly because it should not taste raw.
- Add some to properly cook tomatoes.
- Now turn off the gas and let the mixture cool down.
- Now add all the mixture into the grinder and add tamarind.
- Do not add extra water while grinding.
- Add tadka of mustard seeds and curry leaves.
- Grind and make a smooth paste.
Kudos your chutney is ready to serve. Serve it with idli, dosa, vada, uthapam and much more.
Video
Notes
Do not overcook tomatoes and other ingredients.
Add Salt accordingly.
Add Salt accordingly.