Garden fresh tomatoes from my actual garden in my new home
Chutney’s in general are very versatile to be used as a condiment on a variety of food that we eat. My version of tomato chutney is no exception. Tomatoes are still in season and backyard in my home sweet home has a ton of them and so I have been making this easy dish so often. It could be used a spread over toast, with idli’s, dosa’s, roti’s or even mix with rice accompanied by some papad to get that bright red colored tasty rice dish. You can also store this chutney for about a week to 10 days. The more number of tomatoes the better because, you might think that it’s too much but they shrink and get super concentrated with all the aromas and flavor that will be irresistible.
Tomatoes – 10 -15 or more
Red chilli powder as per taste
Salt as per taste
Oil 2 tbsp
rye or rai – 1 -2 tsp
Methi seeds – 1 tsp
Kari leaves – a few
Hing – a pinch
Purée the tomatoes well in a blender. No need to strain anything, everything is edible. Heat oil in a tall, thick bottom vessel. I used a indalium cooker which is similar in looks to aluminum. Add rye, hing, kari leaves, methi and let the aroma’s infuse. Then pour the purée. Be careful as the purée might splash a little bit. Mix it and let it boil well for about 20 -30 minutes on a medium flame. Just make sure to mix it from time to time and not to burn it. You will see that the puree starts to thicken and thicken. The images below show how it started to thicken after 15 minutes and then later on after 25 ~ 30 minutes.
Once it has thickened a good amount, add salt, chili powder to taste. Let it cook further until you see oil separating. That’s it, it’s that simple. Let it cool ans store it in the refrigerator and use it on everything. I promise you will be very delighted.
Tomato Chutney ready to be used on all your favorite dishes