Cuisine: South Indian
- 3 Large Tomatoes Freshly Diced (please do not use canned tomatoes or any other kind - use fresh for best taste)
- 3-4 Red Chillies - Dried or Ripe both will work
- 1 Teaspoon of Turmeric
- 1 tablespoon Oil
- Salt to Taste
Seasoning/Tempering Ingredient List
- 1 Tablespoon Oil - For Seasoning
- 1 Teaspoon Mustard Seeds - For Seasoning
- Pinch of Aesofotida - For Seasoning
- 1 Dried Red Chilli - For Seasoning
- 6 Curry leaves cut into pieces - For Seasoning
- 2 Basil Leaves for Garnish
- Heat a medium/large skillet and pour oil.
Once the oil is heated, add diced tomatoes, Turmeric, Salt, and Red chilies (3-4 depending on your spice intake abilities)
- Sautee the Tomatoes for good 5 minutes or more until any water content in the Tomatoes is vaporized. It almost looks mashed up at this point.
- Cool for 5-10 minutes and grind the Tomato mixture (it only needs two or three pulses) and transfer it into a glass bowl
- Now, heat a small-sized pan (Indians use special small pans for Seasoning - as Punjabis call it Tadka pan). Add Oil, mustard seeds, Aesofotida, Dried Red Chili, chopped curry leaves and let the mustard pop. That's when you know the seasoning is ready. It only takes about less than a minute to prepare the seasoning.
- Finally, add this seasoning to the grinded Tomato mixture and mix well with a wooden spoon.
- Garnish with Basil. Tomato chutney is ready! Serve it with Hot Rice, Tortillas, Dosa, Cheela, Idly etc. It tastes delicious on anything.