Raw Tomato Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and dried red chilies.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, salt, and cook until the tomatoes are soft.
• STEP 4.Allow the mixture to cool and then blend it into a smooth paste.
• STEP 5.In the same pan, heat oil and add mustard seeds, curry leaves, and hing.
• STEP 6.Add the blended tomato mixture and cook for a few minutes.
• STEP 7.Garnish with coriander leaves and serve with dosa, idli, or any South Indian breakfast dish.

Cooking Tips

• You can adjust the spice level by adding more or less dried red chilies.
• For a tangier chutney, you can add a small amount of tamarind pulp or lemon juice.
• Store the chutney in a clean, airtight container in the refrigerator to maintain its freshness.

Storage and Serving

• Raw Tomato Chutney can be stored in the refrigerator for up to 5 days.
• Serve the chutney as a side dish with dosa, idli, or any South Indian breakfast dish.
• You can also use it as a spread for sandwiches or as a dip for snacks.