Kick-ass Tomato Chutney

Many people believe that breakfast is the most important meal of the day & that you should eat most at breakfast. Hence the terms ‘breakfast of champions’, ‘eat like a king’ etc. came into being. I’m not sure how logical or illogical this theory is or what’s the story behind this notion, but breakfast has never been an important meal for me  🤷‍♀️ For years altogether, a tall glass of milk blended with some honey & coffee has been my breakfast. And it has worked absolutely fine! Having said that, on occasion i do like to ‘eat’ something for breakfast  😁
Sometimes it’s Laiyya Poha (poha made with puffed rice), at times a Grilled Vegetable Sandwich, on rare occasions a Bathua Parantha, or Idli (fermented rice cakes) & Ragi Dosa (fermented rice crepes). Here’s an accompaniment, a chutney that i make often to go with a typical Idli-Dosa breakfast…& believe me, it hits all the right spots!! It’s made with very basic ingredients that you’ll almost certainly have in your kitchen, comes together in minutes, is spicy & tangy and oh-so-delicious. Ridiculously simple, i say. Try it..this one’s a keeper.

Kick-ass Tomato Chutney

Course: AccompanimentCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

A simple chutney made with tomatoes & spices. A great accompaniment to South-Indian breakfast items.

Ingredients

  • Tomatoes: 4 large; roughly chopped

  • Garlic: 5 cloves

  • Fresh coriander: 1/2 cup; roughly chopped

  • Tamarind paste: 1tsp

  • Dried Red Chillies: 4+1 (for tadka)

  • Curry leaves: 2 sprigs

  • Heeng (asafoetida): A pinch

  • Mustard seeds: 1tsp

  • Urad dal: 1tbsp

  • Turmeric powder: 1 pinch

  • Oil: 2tbsp

  • Salt to taste

Directions

  • Heat oil in a pan. Add heeng, mustard seeds, urad dal, 1 sprig of curry leaves, garlic and dried red chillies. Sauté these till seeds begin to crackle.
  • Now add the turmeric, chopped tomatoes, garlic & salt. Cook till the tomatoes turn soft.
  • Then add the tamarind paste & fresh coriander. Stir for a minute & turn off the flame.
  • Once the mixture cools down, add everything to a mixer jar.
  • Grind to a semi-coarse consistency, check for seasoning & now add a tempering of mustard seeds, curry leaves, urad dal & a dried red chilli.
  • Enjoy with your choice of South Indian breakfast or as a regular chutney with chapatis!

Notes

  • This chutney can be stored in the refrigerator for 3–4 days.
  • Adjust the spice & tang according to your preference. We love spicy food so i always add one or two extra red chillies.
  • Garlic has a strong flavour here. If you love it, go with the recommended quantity of cloves otherwise reduce.
  • We enjoy this max with Ragi Dosa 🙂

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