Boiled Tomato Chutney

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.