Hello, looking for sweet & sour tomato chutney recipe!? This is the right one. It makes a good combination to rice based breakfast, chapathi or even with rice. It can be stored for 2-3 days in refrigerator.
Preparation time: 10 minutes
Cooking time: 10 minutes
Tomatoes – 3
Onions – 1
Garlic cloves – 3
Dry red chillis – 2, adjust to taste. You can also use red chilli powder instead.
Grated coconut – 2 tbsp
Salt – to taste
Jaggery (powder/ grated) – ½ tsp
Fenugreek seeds/ Menthe/ Methi seeds – ¼ tsp
Cooking oil - 2 tsp
Mustard – ½ tsp
Cumin – ¼ tsp
Asafoetida/ hing – 1 pinch
Curry leaves – 4-5 leaves
- Wash & chop tomatoes roughly
- Peel garlic, keep aside.
- Peel onions, wash & chop roughly.
- Now, heat 1 tsp oil in a pan. Add dry red chillis (if using) & fenugreek/ methi seeds, saute for a while until it releases fried aroma. Add garlic and fry for few seconds.
- Add chopped onions, fry until transparent.
- Add chopped tomatoes and fry until water content is evaporated and tomatoes cooked well.
- Add grated coconut and saute for 1-2 minutes. Add chilli powder (if using it) and switch off the stove.
- Allow fried ingredients to cool.
- On cooling, take them in a mixer jar, add salt, jaggery powder and grind to make smooth chutney.
- Transfer to a serving bowl.
- Prepare a seasoning of oil, mustard, cumin, asafoetida and curry leaves. On spluttering add it to the chutney and serve with south Indian breakfast items like dosa/ Idli or even with chapathi.
- You can add little tamarind if you like tangy taste.
- Jaggery can be adjusted to the taste.
- Ripe or half ripe tomatoes can be used here.