Tomato Chutney

Tomato Chutney goes well with rice khichadi or roti. Its again a very simple recipe I inherited from my mom and surely comes handy on those days when I am not stock up with veggies ...

Tomato Chutney

Ingredients:

•  6-7 Tomatoes, finely chopped
• 1 onion, finely chopped
• 4-5 curry leaves
• 1 tspn garlic, grated
• 1/2 tspn turmeric powder
• 1 tbsp red chilli powder
• 1/2 tbsp coriander powder
• 1/4 cup of coriander, finely chopped
• 1/4 cup ground peanuts
• 1 tbsp jaggery powder
• pinch of Salt
• pinch of Asafoetida
•  1 tbsp Oil

Method:

• Finely chop the tomatoes and keep it aside. Heat oil in a pan.
• Add asafoetida and mustard seeds. As soon as the seeds pop up add curry leaves and finely chopped onion. Cook the onions till they are golden brown.
• Now add the grated garlic. Saute it for a minute.
• Add the finely chopped tomatoes followed by red chilli powder, turmeric powder, coriander powder and salt. Mix it well.
• Cook the mixture till the tomatoes are well cooked. This will take 7-8 minutes on low flame. 
• As the mixture is getting cooked its now time to add the jaggery powder and crushed peanuts.
• Jaggery powder balances the sour taste  of tomatoes. You can also add sugar. But I prefer adding jaggery as it is a healthy substitute for sugar.
• Cook it for couple of minutes and garnish it with chopped coriander.
• I did not have coriander so could not do the garnishing :(
• Tomato Chutney is ready to serve.

Tomato Chutney