Raw Tomato Chutney Recipe
A vibrant and flavorful condiment, Raw Tomato Chutney is a delightful addition to various South Indian meals, enhancing the taste and elevating breakfast experiences. This chutney, featuring fresh tomatoes and a medley of spices, is perfect for pairing with dishes like Keerai Sambar and Rava Dosa. Let’s dive into this easy yet delicious recipe that serves as a perfect side dish for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 500 grams |
| Green chillies | 4 |
| Garlic | 4 cloves |
| Fenugreek seeds | 1 teaspoon |
| Salt | To taste |
| Jaggery | 1 teaspoon |
| Curry leaves | 1 sprig |
| Onion (finely chopped) | 1 |
| Mustard seeds | 1 teaspoon |
| Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 60 |
| Protein | 1.5 grams |
| Fat | 4 grams |
| Carbohydrates | 10 grams |
| Fiber | 2 grams |
Preparation Time
| Time Type | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40 minutes |
Instructions
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Heating the Oil: Begin by heating oil in a frying pan over medium heat. Once the oil is hot, add the fenugreek seeds. Cook them until they turn golden brown, which should take just a few minutes.
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Cooling the Seeds: Remove the pan from heat and allow the fenugreek seeds to cool completely. This step is crucial as it helps maintain the flavors without overpowering the chutney.
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Making the Chutney: In a mixer grinder, combine the cooled fenugreek seeds with the fresh tomatoes, green chillies, garlic, salt, and jaggery. Blend these ingredients together to form a smooth paste. The jaggery adds a subtle sweetness that beautifully balances the tanginess of the tomatoes.
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Tempering the Chutney: Return to the frying pan and heat a little more oil. Add the mustard seeds and let them sputter for about 10 seconds. Following this, add the curry leaves, allowing them to fry for another 10 seconds, releasing their aromatic flavor.
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Adding the Onions: Introduce the finely chopped onion to the pan and sauté until they turn translucent and soft. This step enhances the overall texture and flavor profile of the chutney.
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Combining Ingredients: Once the onions are soft, add the blended tomato chutney to the pan along with about 1/4 cup of water. Stir well to combine all ingredients thoroughly, allowing the chutney to simmer for a few minutes to meld the flavors together.
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Serving: Serve the Raw Tomato Chutney warm or at room temperature alongside Keerai Sambar and Rava Dosa for a delightful breakfast. This chutney not only complements these dishes perfectly but also adds a refreshing twist to your meal.
Tips for Perfect Chutney
- Tomato Selection: Use ripe, juicy tomatoes for the best flavor. The variety of tomatoes can affect the overall taste; opt for those that are sweet and slightly tangy.
- Spice Levels: Adjust the number of green chillies based on your heat preference. You can also experiment with different types of chillies for varied flavors.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to a week, making it a convenient make-ahead option.
Enjoy the burst of flavors with this Raw Tomato Chutney, an ideal side dish that brings a taste of South India to your table, adding a homemade touch to your meals. Happy cooking!
