Spicy Tangy Tomato Chutney | Tomato Chutney Recipe – with detailed description and the pics. Spicy and tangy Tomato chutney is very familiar and mostly served in all restaurants along with South Indian breakfast recipes like dosa’s and idli’s. Also Tomato Chutney is well accompanied with poori, roti’s.
Usually the spicy tangy tomato chutney is prepared from ripen tomatoes. Chopped tomatoes are sauteed in oil along with other spices. Spicy Tangy Tomato Chutney | Tomato Chutney Recipe – This chutney is very familiar to Indians and the ingredients can be varied as per your taste. It is very important to saute the tomato else the chutney will taste raw.
You can also add the grated coconut while grinding along with tomatoes and spices. Adding the fresh coconut would certainly enhance the taste. Only thing is you can’t store for longer, here I have not added coconut. Instead of coconut I added peanuts. Even garlic or onions can be added to enhance the flavor while sauteeing the tomatoes.
Coming to the serving part, Tomato chutney is typically served along with Indian breakfast recipes like dosa’s, idli’s. Also it can be served along with roti recipes like akki roti, jowar roti.
If you are looking for more chutney recipes other than Spicy Tangy Tomato Chutney | Tomato Chutney, then check out here:
Coriander Garlic chutney
Also check out some mouth watering Indian Breakfast recipes collection.
RECIPE CARD FOR TOMATO CHUTNEY RECIPE:
Spicy Tangy Tomato Chutney | Tomato Chutney Recipe
Spicy Tangy Tomato Chutney | Tomato Chutney Recipe – This chutney is very familiar to Indians and the ingredients can be varied as per your taste.
For Chutney Preparation
- 2 Ripen Tomato chopped
- 2 tsp Oil
- 1/2 tsp Urad dal
- 1 tsp Chana dal
- 1 tsp Peanuts
- 2 Red chilli
- Salt to taste
- Water as required
- 1 tsp Oil
- 1/4th tsp Mustard seeds
- 4-5 Curry leaves
- Generous pinch of Asafoetida
- Wash the tomato and chop it.
- Heat 2 tsp of Oil in pan, add ½ tsp Urad dal, 1 tsp Chana dal, 1 tsp Peanut, 2 red chilli saute well and then add chopped tomato. Roast till the raw aroma of tomato disappears. Let it cool for sometime.
- Grind it into smooth paste by adding required amount of water and add salt to taste.
- Heat 1 tsp of oil in sauce pan and add ¼ tsp mustard seeds, 4-5 curry leaves, generous pinch of asafoetida. Put this seasoning to the chutney and mix well.
- Tomato Chutney is ready to serve.
Tips & Variation:
- Use the good ripen tomato for the great taste.
- Further add garlic or onion, which enhances the flavor.
- Putting seasoning to the chutney is entirely optional, but asafoetida and curry leaves give the chutney an excellent taste.
- Chutney is best served with South Indian Breakfast recipes like Idli and Dosa’s.