In this blog, I am giving name to all chutneys as my family calls them. Boiled tomato chutney is also a type of tomato chutney with less oil and spice. No need for a mixer to prepare this chutney. If you have tomato and onion, you can cook variety of side dishes for any snack. Both occupy a dominant role in my kitchen.
Serves: 6
Cooking time: 15 to 20 minutes
Ingredients
- Tomato – 7 no
- Onion – 2 no
- Green chilli – 5 no
- Garlic cloves – 4 no
- Turmeric powder – ¼ tea spoon
- Red chilli powder – 1 tea spoon
- Curry leaves – few
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Curry leaves – few
- Asafetida – pinch
- Oil – 1 tea spoon
Method
Step 1
- Wash, cut tomato, onion, green chilli, garlic, and curry leaves; put it in a pressure cooker, add turmeric powder, red chilli powder and salt; add half cup of water in this and keep for one whistle or you can boil separately.
Step 2
- Mash all the boiled items partially with ‘mathu’ or churner (as shown in photograph) that is used to mash boiled spinach and vegetables; do the seasoning and bring to boil.
- Now boiled tomato chutney is ready with very less oil. This goes well with Idli, Dosa, Chappati.
Tips
You can also mash it in a mixer but run mixer only once. Boiled items should be mashed partially to get the taste.
This post is part of the event “Spicy Fiery Chutneys” hosted by Ammaji Recipes.
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{ 2 comments… read them below or add one }
Yummy, feel like having with hot steaming idlis..
wow never made this type of chutney with so many ingredients….surely must be very yummy with dosa…