Tomato Chutney
It’s a tangy and spicy tomato chutney and a famous Hyderabadi accompaniment to the lentil - rice caserrole, Kitchdi. Though a very simple recipe, this chutney is lip-smacking yummy.
Author: Admin
Cuisine: Indian
Recipe type: Side Dish
Serves: 4
Prep time:
Total time:
Ingredients
- 6 tomato
- 1 T cumin seeds
- 3 garlic cloves
- 3 dry red pepper
- 2 t red pepper powder
- 8 curry leaves
- 1 t mustard seeds
- 1 t salt to taste
Instructions
- First finely chop the tomatoes and set aside. In a pot add oil and warm. When the oil is warm add the seasoning of garlic cloves, mustard, cumin, dry red chilies and curry leaves. When the mustard seeds pop, and the garlic cloves brown, add the chopped tomato.
- Next add the red pepper powder and salt. You can add a little water if tomatoes are not very ripe, but if you are cooking with red ripe tomatoes, skip the water. Now let it slow cook on a low flame for a long time. Slow cooking is an important part of the recipe, this process makes the tomatoes infuse with spices and form a concentrate. Make sure you stir often to avoid it sticking to the bottom of the pan.
- When the oil in the dish starts to rise on top, you know the chutney is cooked.
Notes
Kitchdi and tomato chatni combination is strangely on the menu on different times of the day in Hyderabad, India. It’s served either at Lunch, breakfast, brunch, dinner and even seher (a meal eaten at sunrise in Ramadan).
Serving Size
Serving size: 4
