Easy Tomato Chutney Using Raw Tomatoes
Tuesday, March 20, 2018
As promised, here is the recipe for the Tomato Chutney I made along with Ragi Dosas. This might look like a regular tomato chutney to you, But this is made using Raw Tomatoes.
Yes, I haven't sautéed the tomatoes before grinding it into a chutney. And, it surprisingly tastes very good . This might soon become my favourite chutney because I enjoy the fresh taste of tomatoes & It does not taste raw at all
There are 2 versions of making this chutney, one with Dry Red Chilies & Chana Dal & the other one (and the easier one too) is the one using Green Chilies. Both the versions taste very good. The one with Dry Red Chilies is more fierce in color though
You Will Need:
- 3-4 tablespoons Grated coconut - Fresh/Frozen
- 2 Green chilies
- 1 large ripe Tomato - roughly chopped
- Salt as per taste
- A small lump of Jaggery - Optional
- 1 teaspoon Roasted Chana Dal/Chutney Dal/Hurigadale or Putani (In Kannada)
To Temper:
- 1 teaspoon cooking oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon Urad Dal
- A pinch of Asafoetida
- 2 dry red chilies - Broken
- A sprig of Curry Leaves
METHOD:
In a mixer, add all the ingredients in the list along with 2 tablespoon of water & grind into a chutney. I did not add Jaggery
Temper Mustard seeds, Add Asafoetida, Red chilies & Urad Dal, when the dal slightly changes colour, turn off the heat, add curry leaves & in about 10 seconds, pour the tempering onto the chutney
Serve with Idli/Dosa/Akki Rotti. I served mine with the Ragi Dosa
The last time I made this, I used a handful of cherry tomatoes that were almost wrinkled because of not being used up early & they weren't good enough to go into a salad.
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