My garden is raining beautiful red ripe tomatoes!
And what better way to use them, than to make my friend Mini’s delicious…Red Tomato Chutney.
This way I can preserve their rich tangy taste and continue to enjoy them in the cold winter months!
It’s super easy to make and elevates a simple everyday meal to something special!
3- 4 tsp Salt
2-3 tsp Red chili powder
3-4 whole dry red chillies
20gms Tamarind (remove seeds and extract pulp)
Methi seeds 1/2 tsp
1 tsp jeera
2 tsp Mustard seeds
1/4 tsp hing
Handful of karipatta
3/4 cup Mustard oil
Heat oil (reserving 1 tbsp) and add chopped tomatoes, salt and and red chilli powder
Cook on medium flame. When the tomatoes reduce to half way, add the tamarind pulp.
Cook till the tomatoes reduce to a thick paste and you can see oil shining on the surface
For the tempering:
Heat a tbsp of oil in a separate pan, add hing, rai, jeera, methi dana, whole red chillies (I used fresh hot ghost peppers instead) and curry leaves.
Cook for a few seconds and pour tempering on top of the tomato chutney….ready!
This chutney tastes delicious with simple meals, like dal-chawal, khichdi, dahi-rice etc.