How to Make Tomato Chutney
- Heat oil on low heat. Add urad dal and sauté until they start turning maroonish.
- Add broken dry red chilies, cloves, black peppercorns, and ginger. Stir until the red chilies change color.
- Add chopped tomatoes and asafoetida. Season with salt.
- Stir and sauté until the tomatoes soften, about 6 to 7 minutes on a low heat.
- Cool the tomato mixture.
- Place tomato mixture in a chutney grinder or small blender. Add 2 tbsp. water and grind to a smooth paste.
Tempering Tomato Chutney
- Heat oil in a pan. Add the mustard seeds and toast them.
- Add curry leaves, fenugreek seeds, asafetida, and broken red chili. Sauté until the curry leaves become crisp.
- Add the ground tomato mixture and stir well. Sauté for 3 to 4 minutes on low heat. Check the taste and add more salt if needed.
- Stir again. The tomato chutney is done and ready to be served.
- This tomato chutney pairs extremely well with idli, dosa, uttapam or vada varieties. You can even serve this tomato chutney with pakoras.
- The tomato is America’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.
- The heaviest tomato on record weighed in at 3.51 kg (7 pounds 12 ounces). A “delicious” variety, it was grown by Gordon Graham of Edmond, Oklahoma in 1986. Gordon sliced the tomato to make sandwiches for 21 family members.
- Indonesia uses half the world production of cloves. The cloves are mixed with tobacco to make kretek cigarettes, two parts tobacco to one part cloves.