Masala Tomato Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until they turn translucent.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 4.Remove from heat and let it cool. Transfer the mixture to a blender and blend until smooth.
• STEP 5.Heat oil in the same pan and add mustard seeds, urad dal, and dried red chilies. Let them splutter.
• STEP 6.Add the blended tomato mixture and cook for a few minutes until the chutney thickens.
• STEP 7.Remove from heat and let it cool. Store in an airtight container in the refrigerator.
• STEP 8.Serve the Masala Tomato Chutney with dosa, idli, or as a spread on sandwiches.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a smoother texture, you can strain the chutney after blending.
• To enhance the flavor, you can add a pinch of asafoetida (hing) while tempering the chutney.

Storage and Serving

• Store the Masala Tomato Chutney in an airtight container in the refrigerator for up to a week.
• Serve it as a side dish with dosa, idli, or as a spread on sandwiches.
• You can also use it as a dip for snacks or as a condiment for Indian meals.