Instant Tomato Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and salt.
• STEP 4.Cook until the tomatoes turn soft and mushy.
• STEP 5.Remove from heat and let it cool.
• STEP 6.Blend the mixture into a smooth chutney.
• STEP 7.Heat oil in a small pan and add mustard seeds and curry leaves for tempering.
• STEP 8.Pour the tempering over the chutney and mix well.
• STEP 9.Serve the Instant Tomato Chutney with dosa, idli, vada, or as a spread for sandwiches.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder.
• For a tangier chutney, you can add a squeeze of lemon juice before serving.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Store the Instant Tomato Chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney with dosa, idli, vada, or as a spread for sandwiches.
• Bring the chutney to room temperature before serving.