Tomato Chutney/ Sweet & sour tomato onions chutney

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

Serves: 3-4

Ingredients:

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

Method:

• 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.

Notes:

• 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.