Ingredients

The following ingredients have 7 Servings
  • Tomatoes - 4 (I have taken 2 country tomatoes and 2 banglore tomatoes)
  • Red Chili Powder - 2 tbsp
  • Salt - 1 tbsp
  • For Seasoning
  • Oil - 3 tbsp (preferably Gingelly Oil)
  • Mustard Seeds - 1 tsp
  • Curry Leaves - 2 sprigs
  • Asafoetida - 1/4 tsp

Instruction

  • Wash the tomatoes, chop them roughly. I have used a combination of Banglore Tomatoes (Roma Tomatoes) and Country Tomatoes (Naatu Thakkali). This will give a perfect balance of sourness (from Country tomatoes) and bright red colour (from Roma tomatoes). You can use any one variety too.
  • Grind it to a coarse puree with red chili powder and salt. Here again I use 1 tbsp of Kashmiri chili powder for red colour and 1 tsp of regular chili powder for the spice.
  • Heat oil in a kadai. Pop mustard seeds, asafoetida and curry leaves.
  • Add the tomato puree to this. Wash the mixie with 1/4 cup water and add to this.
  • Partially cover the kadai to protect from splattering. Let it cook for 10 minutes.
  • Stir once in a while. The chutney thickens and oil starts separating.
  • Check the taste and adjust salt or chili powder as needed. If needed cook for 2-3 minutes more. Switch off.