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Tuesday, May 13, 2014

Tomato Chutney (Andhra Recipe)

The South Indian version of tomato chutney is a far cry from the sweet and syrupy one favored by the folks of Odisha and West Bengal. While the former is a tart scorcher ( thanks to the overload of green chillis ), the latter is doused with jaggery/raisins and copious amounts of sugar. Both are as different from each other as chalk and cheese.  The south Indian one is usually served as a accompaniment with breakfast/snack items while the eastern version goes well with rice and dal/dalma.

Read on for the recipe -






Preparation Time - 8-10 mins

Ingredients -


  • 4 small ripe tomatoes
  • 6-7 shallots (peeled)
  • 3-4 garlic flakes
  • 2 green chilies
  • 2 tbsp chopped coriander leaves
  • 1 sprig curry leaves
  • 2 pinches mustard seeds
  • 1 dry byadgi chili (optional)
  • 1 pinch asafoetida
  • 3 tsp oil
  • salt to taste


Cooking - Heat 2 tsp oil in a wok. Add the shallots and green chillis. Follow with the tomatoes after 1 minute. Fry everything on a medium high flame for 2 minutes.

Add garlic and coriander leaves. Give a stir and switch off the flame.

Transfer everything into a blender along with some salt and buzz a little to get a somewhat coarse paste. Transfer back to a mixing/serving bowl.

Heat the remaining oil in the wok. Add mustard seeds with broken red chili followed by the asafoetida and curry leaves. Fry for 10 seconds. Pour over the tomato paste and mix in.

Serve with dosa/idli/uttapam or even plain rice.


















Note - I usually prefer to have it with white rice and some papad.

6 comments:

  1. I can have this chutney easily with some rice..

    ReplyDelete
    Replies
    1. Hi Priya,

      There is another version of this for chutney for having with rice...will post the recipe soon!!

      Delete
  2. Very simple and delicious to look at Andhra Style Tomato Chutney.
    Deepa

    ReplyDelete
  3. First tym at ur blog lots of yummy stuff... Yum! This looks like a super-easy recipe. delicious chutney

    ReplyDelete

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