Madurai Spicy Tomato Chutney Recipe
Madurai Spicy Tomato Chutney is a delectable accompaniment from the southern region of India, particularly Tamil Nadu. This chutney is known for its robust flavors, achieved through the combination of fresh tomatoes, aromatic spices, and the distinctive taste of sesame oil. It pairs beautifully with traditional breakfast items such as Rava Idli and Keerai Sambar, making it an essential addition to any Indian meal. The preparation is relatively simple and can be accomplished in just 20 minutes, providing a burst of flavor that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 2 medium-sized |
| Dry red chillies | 5 |
| Tomatoes | 2 medium-sized |
| Curry leaves | 2 sprigs |
| Mustard seeds (Rai) | 1 teaspoon |
| Urad dal | 2 teaspoons |
| Salt | To taste |
| Water | 1/4 cup |
| Sesame oil | 3 teaspoons |
| Tamarind paste | 2 teaspoons |
| Sugar | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 100 |
| Protein | 3g |
| Carbohydrates | 10g |
| Fat | 6g |
| Fiber | 2g |
Preparation Steps
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Chopping Ingredients: Start by finely chopping the onions and tomatoes separately. This step is essential for even cooking and blending.
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Cooking the Base: In a pan, heat 3 teaspoons of sesame oil over medium heat. Once the oil is hot, add 5 dry red chillies. Sauté for a few seconds until they become fragrant.
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Sautéing Vegetables: Add the chopped onions to the pan and stir-fry them until they turn translucent. Follow this by adding the chopped tomatoes. Cook the mixture for about 5 minutes, allowing the tomatoes to soften and blend with the onions.
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Cooling the Mixture: After cooking, turn off the heat and let the mixture cool for a few minutes. This cooling process will make blending easier and will preserve the flavors.
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Blending: Transfer the cooled mixture to a mixer grinder. Add 2 tablespoons of water and blend until you achieve a smooth chutney consistency. Adjust the water quantity if you prefer a thinner chutney.
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Tempering: In the same pan, heat a bit more sesame oil if necessary. Add 1 teaspoon of mustard seeds and let them splutter. Then add 2 teaspoons of urad dal and 2 sprigs of curry leaves. Cook until the urad dal turns golden brown.
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Finishing Touches: Once the urad dal is golden, add the blended tomato-onion mixture back to the pan. Stir in 2 teaspoons of tamarind paste, and 1/2 teaspoon of sugar. Add salt to taste and a bit of water if the chutney is too thick. Let it come to a gentle boil, allowing the flavors to meld together.
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Serving: After the chutney has boiled for a minute, turn off the heat. Your Madurai Spicy Tomato Chutney is now ready to serve. Enjoy it hot or at room temperature.
Serving Suggestions
Madurai Spicy Tomato Chutney pairs exceptionally well with:
- Rava Idli: The light and fluffy texture of Rava Idli complements the spicy notes of the chutney.
- Keerai Sambar: This lentil-based vegetable stew is a wholesome accompaniment that enhances the meal.
- Filter Coffee: The rich and robust flavors of South Indian coffee balance the spicy chutney beautifully, making for a delightful breakfast experience.
This chutney not only adds flavor but also nutrition to your meal, making it a perfect choice for a vegetarian diet. Whether you’re enjoying a traditional breakfast or looking for a spicy kick in your meals, Madurai Spicy Tomato Chutney is a versatile and delicious option.
