Chutneys, Sizzling Tastebuds

How to make Quick Tomato Chutney (No onion – no garlic version)

Its raining chutneys here ! After home made green chutney, I was tempted to make another quick-to-make using tomatoes. And this too is a no onion, no garlic version, although do feel free to add either or both of these (onion / garlic) to spice it up.

We make this atleast twice a month, in slightly large quantities, and it comes very handy during rushed mornings when scraping the coconut becomes a hassle for usual chutneys to go with most South Indian breakfasts. Its one of my favourite chutneys and is an amazing combo with curd rice. The bitterness from methi (fenugreek) combined with the tarty tomatoes is sure to pep up any meal. Be sure to use fully ripe tomatoes, which are slightly tangy if you prefer it that way. Too sweet tomatoes may taste bland for this dish.

We make this chutney in 3 – 4 different ways, but today’s is my mom’s version for you – slightly laborious, but worth all the effort 🙂 This keeps max for a week under refrigeration.

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This dish goes straight to Siri’s back to basics – Chutneys, event by Jaya, Sreevalli’s My favourite dish and Nayna’s South Indian flavours

Check out other Chutneys and similar condiments here

Prep time : 20 mins. Cooking time : 20 mins. makes : approx 100 gm of chutney

Ingredients:

  • Ripe red and firm tomatoes – 750 gms
  • Salt – to taste
  • Oil – 1 TBSP
  • Sugar – 1 tsp
  • Turmeric – a dash
  • Red chilli powder – 1/4 tsp (use Kashmiri variety)

Tempering:

  • Mustard seeds, coriander leaves & curry leaves.

Spice powder mix

  • Methi /fenugreek – 1 tsp
  • Red chillies – 2 – 3 (adjust to taste)
  • Asafoetida – a generous pinch

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Method:

1) Wash and blanch tomatoes in boiling water for 8 – 9 minutes.

2) Cool, peel and mash them up lightly.

3) Depending on how watery your tomatoes are, add 1/2 – 3/4 cup of water and puree these blanched tomatoes. I needed about 1 cup

4) Strain the juice and discard the seeds.

5) Meanwhile, roast methi and red chillies in 1 tsp of oil separately. Cool and powder them along with asafoetida.

6) In a deep pan, add the remaining oil. Splutter the tempering ingredients. Then add the strained tomato puree. Now add turmeric, red chillipowder, salt and the prepared spice powder.  Mix well. Cover and cook for 10- 15 minutes till all the water evaporates, stirring the mixture on low heat from time to time. Add sugar and mix again till you get a ketchup like consistency for the chutney.

7) Cool thoroughly and store in a glass container / airtight glass jar.

8) Use with Parathas / Poori / phulkas or any breakfast.

10 Comments

  1. This is the first time I've seen a recipe using methi in tomato chutney. I should try this one.

  2. chef and her kitchen

    chutney looks very colorful n yumm

  3. Wow wat a catchy and fingerlicking chutney..

  4. Looks tasty and delish.

  5. KrithisKitchen

    Colorful… Very few ingredients and this yummy delight. great recipe…
    Krithi's Kitchen
    Event: Serve It – Steamed

  6. Naiya's Recipes

    Hi Kalyani,

    Thanks for your recipe " Jain style bharwa bhindi " on http://naiya-recipes.blogspot.com.

    You can read your recipes on http://naiya-recipes.blogspot.com/2011/09/jain-style-bharwa-bhindi.html

    Thanks,

    Naiya

  7. This is a lovely recipe…

  8. Love tomato chutney. Nice red color.

    Vardhini
    Zesty Palette

  9. I just made this and it was delicious! Thanks for the great recipe 🙂

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