Tomato Shallots Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds splutter.
• STEP 2.Add chopped shallots and saute until they turn golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and mushy.
• STEP 4.Remove from heat and let the mixture cool down.
• STEP 5.Transfer the mixture to a blender and blend until smooth.
• STEP 6.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds splutter.
• STEP 7.Add the blended mixture to the pan and cook for a few minutes until the chutney thickens.
• STEP 8.Remove from heat and let it cool down before transferring to a jar.
• STEP 9.Store in the refrigerator and serve as a condiment with dosas, idlis, or rice dishes.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or less red chili powder.
• For a smoother texture, you can strain the chutney after blending.
• If you prefer a sweeter chutney, you can add a pinch of sugar or jaggery.

Storage and Serving

• Store the Tomato Shallots Chutney in a clean, airtight jar in the refrigerator.
• It can be stored for up to a week.
• Serve the chutney as a condiment with dosas, idlis, or rice dishes.