Today’s post is about a ridiculously simple recipe for tomato chutney. It is one of my most favorite recipes from my grandma. Of course, there were no exact measurements of ingredients listed by grandma, but I had observed her make this dish and noted down the quantities.
My prominent memory with this dish is how famished I was after a tiring 14 hour train journey in my childhood. I was about 12 or 13 years old, and it was my first train journey to my grandma’s place, without my parents – just me and my younger brother. When we reached there, it was dinner time, and my grandma had prepared a hot dinner with this delicious chutney for us.
Tomato Chutney Ingredients
- Tomatoes diced – 2 cups
- Green chillies – 2 to 4
- Oil – 4 tbsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Red chilli powder – 2 tsps
- Turmeric powder – 1 tsps
- Salt – 2 tsp or as per taste
Points to ponder:
- Adjust the red chilli powder and salt as per the sourness/sweetness of the tomatoes.
- Optionally add a few Cilantro sprigs to the blend, to jazz up the taste. Cilantro and tomato are best buddies.
Recipe Instructions:
- Wash and cut tomatoes and green chillies.
- Blend them if you want to have a smooth consistency.
- Heat a sauce pan or kadhai and add 2 tbsp of oil of your choice.
- After about a minute, when the oil is a bit warm, add mustard seeds and fenugreek seeds.
- When the mustard seeds begin to splutter, add the diced/blended tomatoes and green chillies.
- Add turmeric powder, red chilli powder and salt as per taste.
- Keep stirring the mix on low/medium heat until it reduces and oil starts showing/separating at the edges of the mix.
- Enjoy this delicious tomato chutney with rice or snacks or flat bread/roti.
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