Tomato Chutney

This chutney can be stored in refrigerator in an air tight container for few days. It would be good to have it with iddli, adai, dosai and freshly made curd rice.

Ingredients

Tomatoes - 4nos

Bell peper red or green - 1no

Ginger - small piece

Garlic - 1pod (optional)

Onion medium size - 1no

Tamarind paste - 1/4tsp

Turmeric powder - 1/2tsp

Red chilli powder - 1tsp

Hing - little

Mustard - 1tsp

Jeera - 1tsp

Curry leaves - few

Oil (sesame or olive) - little

Method

1. Wash and dice tomatoes into big pieces, cut pepper with seeds into big pieces.

2. In a blender add the tomatoes, pepper, ginger, garlic and tamarind paste. Grind it without adding water.

3. In a heated kadai, add oil and to it add hing, mustard, jeera and curry leaves. Once u hear the split noice, add the blended mixture into it.

4. Then add turmeric, red chilli powder and salt. Cover it with a lid as it will spill outside when it boils. Stir it now and then. Once all the water has evaporated, remove it from the fire.