Sunday, 16 March 2014

Tomato chutney - DIP/SPREAD/LICK :)

What can I say about this chutney- with an multi purpose tag?   Isn't it an wonder to have some appetizer common to all three courses :D Yes, an apt start with any breakfast of day (idly/dosa/upma/semiya), to delecious tomato rice (Mix some paste with cooked rice to obtain the same) , also to spread over sandwiches, stuffed parathas, this chutney, is an boon for all.... And, like an cherry on top, this DIP/SPREAD/LICK tagged chutney is storable as well.......

I had this wonderful tomato chutney, sometime back at Chennai.  My aunt served them with gingelly oil drizzled at top.  I, tried to skip them with an delusional diet :D  (LOL, this is what happens, we feast on KFC, but still try to follow diet, at home-made dishes :D)   But, my aunty patiently reminded me that gingelly oil drizzled over top, not only enhances the flavour and taste, but also cools down stomach and makes them free from any gastric problems.  She also reminded me, that due to this reason, girls are forced to take gingelly oil ,on an empty stomach during their puberty.

I, then, convinced took to the chutney and found them delecious as well. Smooth,  buttery, little tanginess compensated with hot spices is what my taste-bud felt.  According to aunt, her basic formula for this tomato chutney, is

Oil + Urad dal + 1/2 parts of Onions + 1 part of tomato + Dried red chillies + 1/4 parts of Coconut

Noting down, above formula, please remember that other than tomato and red chilies (which varies according to quantity of tomato), others are flavour enhancers.  So, roughly you can experiment with any ratios, or according to your stock availability :D  :D  :D

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves:  Might serve 20, I divided the prepared chutney in two containers and refrigerated them, this went on for two weeks :)

Ingredients required

  • 2 tbspn of gingelly oil
  • 1 tbspn of whole urad dal
  • 1/2 cup of finely chopped onions
  • 1/2 kg of tomatos, finely chopped
  • 10-12 dried,long red chillies
  • 1/4 cup of coconut, finely sliced
  • Salt, to taste
  • 1/2 cup of gingelly oil (For storing purpose)


Heat gingelly oil in an heavy-bottomed kadaai, add urad dal.  Let them brown over an simmer flame.
Add onions, saute till onions turn pink (Don't brown)

Now, add our tomatos along with whole red chillies.  You can also add half tsp of salt, if you prefer.  Saute tomatos and simmer the flame, let the tomatos get mushy and reduce their quantity. 

When they got almost reduced and tomato residue sticks on to kadaai, add coconut and switch off the gas.  No need to cook coconut, as they will get cooked by the warmth shared by hot tomato residue.  Let this cool thoroughly.  Blend, without adding water, and serve, drizzled with (raw) gingelly oil over top.


If you are planning to make an large batch to store, please know that after blending, these chutney can be divided into four or five small-sized containers.  And before closing the lid of each container, do remember to drizzle 1-2 tbspn of gingelly oil over the top.  This not only enhances the flavour and keeps you fit, but also helps in saving the chutney from any spoilage.  The reason, I asked to store in small containers, is that everytime, before consumption, the chutney, needs to be brought back to room temperature.  This way, if you are storing entire stock in one large container, you need to bring this out an hour earlier everyday, leading to increased chances of spoilage.  So, it is best to store them in four to five small containers.

Linking this to Srivalli's CCC Challenge

Cooking from Cookbook Challenge

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