Made with just 7 ingredients, this super easy tomato chutney is the perfect accompaniment to dosas and idlis, and makes for a tasty base for tomato rice. Quick, simple, nutritious, and equal parts sour and spicy. Nutritious how, you ask. Well, cooked tomatoes are more nutritious than raw tomatoes. Plus, it lasts for a few days in the fridge, and can be eaten at any time of the day.
Tomato chutney always takes me back to my childhood. The spicy aroma would waft into my bedroom, and I’d wake up happily. Breakfast would include dosas or idlis or chappatis with tomato chutney, and for lunch at school I’d be given tomato rice. My mother and father worked at making breakfast like a perfectly synchonised swimming team. I’d come back from school and demand for more dosas and idlis — that’d be my supper. I know I made it a while ago, and I ate tomato rice a little over an hour ago, but writing about it now is making me crave more. Drool. It’s sort of like pickle (Indian pickle), you know. You can eat it plain too.
This recipe is my father’s (who can make this with his eyes blindfolded!) and it’s a family favourite.
Simple Tomato Chutney
- 1 large onion, chopped
- 5 medium tomatoes, chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 3/4 or 1 teaspoon chilli powder
- 2 tablespoons groundnut oil
- A sprig of curry leaves (optional)
- 3/4 teaspoon salt
- Heat oil over a high flame in a pan.
- When it’s hot, add the mustard seeds, and wait till they crackle.
- Soon after, add the chopped onions, and fry them until they are light pink. Then add the curry leaves.
- Add the turmeric powder and the chilli powder and let them fry for just under a minute.
- Add the chopped tomatoes and salt, mix them in, and fry them until they’re almost cooked. Don’t add water, the tomatoes will give out their water, and they’ll cook in ti. Stand close to the stove — you don’t want the tomatoes to cook fully as they turn a little sweet then. You’ll have to turn off the heat before they fully cooked so that they retain their sourness.