Slow-Cooker South Indian Tomato Chutney Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chopped tomatoes, onions, garlic, ginger, red chili powder, turmeric powder, cumin seeds, mustard seeds, and salt.
• STEP 2.Cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the tomatoes are soft and the flavors have melded together.
• STEP 3.Using an immersion blender or a regular blender, blend the cooked mixture until smooth.
• STEP 4.Heat oil in a pan and add mustard seeds and curry leaves. Once the mustard seeds start to splutter, add the blended chutney and cook for a few minutes.
• STEP 5.Serve the Slow-Cooker South Indian Tomato Chutney with dosas, idlis, or any South Indian dish of your choice.

Cooking Tips

• For a spicier chutney, add more red chili powder or fresh green chilies.
• You can adjust the consistency of the chutney by adding water if needed.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney as a condiment with dosas, idlis, or any South Indian dish of your choice.