I am up early and walk out into the backyard with my cup of tea. The blue jay who thinks he owns my yard starts his cheeping! I walk around to my vegetable plot. Tomatoes are abundant. I recall the tomato chutney Mom used to have our cook fix to go with eggs and parathas during weekends or on vacation. I head back indoors to get a basket to pick my tomatoes. My breakfast menu dilemma is resolved!
Tomato Chutney
A sweet and savory relish from South India, made from tomatoes, onions, and spices. Goes well with parathas, rotis, pita, or any kind of flatbread.
Ingredients
- 1 lb tomatoes (diced)
- 5-6 curry leaves ((optional))
- 1-2 green chilies, sliced in half ((use according to your taste for spiciness))
- ¼ tsp mustard seeds
- 3-4 oz onions - Approximately, 1 medium peeled, sliced, or chopped ((I slice them thin, and then cut them across in half, so I don't have the long strands of onion. Your preference!))
- 1 tsp salt ((or to your taste))
- ¼ tsp tumeric
- ¼ tsp red chili powder ((optional))
- 2 tbsps finely chopped cilantro
- 2-3 tbsps cooking oil
Instructions
- Heat oil in a deep saucepan on medium heat.
- Add mustard seeds, when spluttering stops, less than 30 seconds.
- Add curry leaves, stir till they turn slightly dark, 30 seconds.
- Add green chilies and onions. Do this in quick succession as you do not want to burn the mustard seeds.
- Cook onions for about 4-5 minutes till onions turn translucent and start to brown at the edges.
- Add the turmeric and red chili powder.
- Stir about 4 times and then add the tomatoes.
- Cook till tomatoes start to curl, and the oil starts to surface on the sides. About 10-15 minutes.
- Garnish with chopped green coriander.
Notes
Note: As a variation, if you would like to add potatoes, you can add peeled and diced potatoes after sautéing the tomatoes for 2-3 mins. Add the potatoes and about a quarter cup of water, cover, and simmer on low until the potatoes are done. Remove cover and finish cooking to reduce any moisture.
Comments are closed.