Raw Tomato Chutney Recipe
Dive into the vibrant flavors of South Indian cuisine with this delightful Raw Tomato Chutney, a versatile accompaniment that elevates your meals with its fresh, tangy taste. Ideal as a side dish, this chutney pairs beautifully with hot steamed rice or curd rice, offering a delightful balance of flavors. Perfect for vegetarian diets, this chutney is a staple that brings a burst of freshness to your dining table. Let’s explore the detailed recipe below!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 500 grams |
| Green Chillies | 4 |
| Garlic | 4 cloves |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Salt | To taste |
| Jaggery | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Onion | 1, finely chopped |
| Mustard Seeds | 1 teaspoon |
| Sunflower Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 100 kcal |
| Protein | 2 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Fat | 5 grams |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
Preparation Time
| Type | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 20 minutes |
| Total | 40 minutes |
Servings
| Servings |
|---|
| 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| South Indian | Side Dish |
Dietary Preferences
| Diet |
|---|
| Vegetarian |
Instructions
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Heat the Oil: Begin by heating a generous amount of sunflower oil in a pan over medium heat.
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Add Fenugreek Seeds: Once the oil is hot, add 1 teaspoon of methi seeds (fenugreek seeds) and allow them to fry until they turn a rich reddish-brown. This process enhances their flavor and gives the chutney a unique taste.
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Sauté Garlic and Tomatoes: Add the 4 cloves of garlic and 4 chopped green chillies to the pan. Sauté these ingredients for a minute before adding the chopped tomatoes. Cook until the tomatoes sweat and soften, releasing their juices.
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Cool the Mixture: Once the tomatoes are soft, remove the pan from the heat and allow the mixture to cool.
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Blend the Ingredients: In a blender, combine the cooled tomato mixture with salt to taste and 1 teaspoon of jaggery. Blend this mixture into a coarse paste, ensuring the flavors meld beautifully together.
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Prepare the Tadka (Tempering): In the same pan, heat a little more sunflower oil. Add 1 teaspoon of mustard seeds and let them crackle, which will release their aromatic oils.
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Add Curry Leaves: Toss in a sprig of curry leaves and let them crisp up in the hot oil, infusing the oil with their distinctive flavor.
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Sauté Onions: Next, add 1 finely chopped onion to the pan. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
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Combine and Cook: Gently stir in the prepared tomato chutney along with 1/4 cup of water. Bring the mixture to a boil, allowing it to thicken slightly. Stir continuously to prevent sticking.
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Serve: Once the chutney reaches your desired consistency, remove it from the heat. Serve your delicious Raw Tomato Chutney warm with hot steamed rice and a dollop of ghee, or pair it with refreshing curd rice for a comforting meal.
Cooking Tips:
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Customize the Spice Level: Adjust the number of green chillies based on your preference for spiciness. You can also add a pinch of red chilli powder for extra heat.
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Using Ripe Tomatoes: While this recipe utilizes raw tomatoes, incorporating a few ripe ones can add sweetness and depth to your chutney.
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Storage: This chutney can be stored in an airtight container in the refrigerator for up to a week. The flavors deepen over time, making it even more delicious!
Pairing Suggestions:
- Serve this chutney alongside crispy dosas, idlis, or as a dip for vegetable fritters.
- Use it as a spread on sandwiches for an added zing!
Experience the delightful blend of flavors in this Raw Tomato Chutney, and add a fresh twist to your meals with this easy and rewarding recipe that embodies the essence of South Indian cooking. Enjoy your culinary journey!
