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)

Method

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.

Note

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

Tomato chutney - Potluck party, cyber style

    When I first looked into my partner's(Sutapa Ghosh) dish, I was happier  thinking that making chutney would be easier. Alas, this tomato chutney cooked in bengali style is not  an easy one.  The important ingredient required was ammsattva or mango leather which I had hardly heard off.  At this time, Sutapa Ghosh of sutapasindian blog suggested other names of ammsattva.  In Andhra pradesh, these ammsattva or mango leather is called as Mamidi Tandra or mango jelly.

      According to wiki, they are fruit leather, mixed with concentrated sugar solution, sometimes also an chemical called potassium metabisulphite and is poured over bamboo mats.  The texture of prepared mamidi tandra is unique because it is  made by consequent layering (only after before added layer dries away) over a period of month.  Over ripe thotapuri mangoes are specially used for this purpose.

Instant Tomato Chutney Recipe | Quick & Easy South Indian Chutney

Instant Tomato Chutney is a simple, flavourful accompaniment that can be prepared in just a few minutes. Made with fresh tomatoes, garlic, and red chillies, this spicy chutney pairs perfectly with idli, dosa, uttapam, and even chapati.

Ingredients

• 1 cup chopped tomatoes
• ¼ cup chopped garlic
• 3–4 dried red chillies
• Salt, to taste
• 3 tsp oil
• ½ tsp mustard seeds (rai), for tempering (optional)

Method

Step 1: Cook the Ingredients

1. Heat oil in a kadai.
2. Add the chopped tomatoes, garlic, red chillies, and salt.
3. Sauté on medium heat until the tomatoes become soft and mushy.

Step 2: Grind the Chutney

1. Allow the mixture to cool slightly.
2. Transfer it to a mixer jar and blend into a smooth chutney.

Step 3: Temper (Optional)

1. Heat a little oil in a small pan.
2. Add mustard seeds and allow them to splutter.
3. Pour the tempering over the chutney and mix well.

Serving Suggestions

Serve this instant tomato chutney with hot idli, dosa, uttapam, vada, or even as a spread for sandwiches and wraps.

This Instant Tomato Chutney is a quick and delicious recipe that requires only a handful of ingredients. The combination of tomatoes, garlic, and red chillies creates a spicy and tangy flavour that enhances any South Indian breakfast. Give it a try for a fuss-free and tasty side dish.

Now grind it and temper with rai.