Now to the recipe...
3 tomatoes roughly chopped (approximately 2 and 1/2 cups)
2 big cloves of garlic mashed or roughly chopped
7-8 curry leaves
1/2 tsp of mustard seeds (rai)
1/2 tsp of fennel seeds (saunf)
1 tsp of nigella (onion) seeds (kalonji)
1 tsp of cumin seeds (zeera)
pinch of asafoetida (hing)
1 tbsp oil
1 tsp of salt (or to taste)
1 tbsp tamarind pulp (or to taste)
In a pan heat oil and once hot add the mustard seeds. Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, asafoetida and curry leaves. Give it a quick stir and then add the garlic cloves (mashed) followed by the tomatoes. Add salt and stir. Cover and cook on medium heat till the tomatoes get soft and mushy. Add 1/4 cup of water if you feel the mixture is sticking to the pan. Once the tomatoes are soft let this mixture cool down and then grind it. Use a tbsp or two of water if required while grinding. Now return the smooth paste back into the vessel and add the tamarind pulp and red chilli powder. Mix well and simmer this for about 5 mins. Cool off completely and store in airtight container in the refrigerator. Use within a week or freeze for later use.
- If you want to make this recipe non garlic one, just skip the addition of garlic keeping rest all ingredients and process same.
- I usually prefer to add red chilli powder as that way I have control over the amount of heat/spice I want. But you can also add 2-3 dry red chillies or green chillies while cooking the tomatoes and grind all together.
- If you don't have Tamarind you can add some lemon juice or vinegar too.
That's it, our tangy and spicy Tomato Chutney is ready. Try it with the Whole Wheat Dosa or Idli. Enjoy!!