My mummy style tomato gojju/tomato chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Fry until the mustard seeds splutter.
• STEP 2.Add chopped onions and sauté until they turn translucent. Then add crushed garlic and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, salt, and tamarind pulp. Mix well and cook until the tomatoes become 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 a pan and add mustard seeds, urad dal, and curry leaves for tempering. Pour the blended mixture into the pan and cook for a few minutes.
• STEP 6.Mummy style tomato gojju is ready to serve. It can be stored in an airtight container in the refrigerator for up to a week.

Cooking Tips

• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can add a pinch of jaggery or sugar to balance the tanginess of the tomatoes.
• For a smoky flavor, you can roast the tomatoes before adding them to the chutney.

Storage and Serving

• Store the tomato gojju in an airtight container in the refrigerator.
• Serve it as a side dish with dosa, idli, or rice.
• It can also be used as a spread for sandwiches or as a dip for snacks.