Tomato gojju (tomato chutney) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions.
• STEP 2.Saute until the onions turn golden brown. Then, add chopped tomatoes, turmeric powder, red chili powder, and salt.
• STEP 3.Cook the tomatoes until they turn soft and mushy. Add tamarind pulp and jaggery for a sweet and tangy flavor.
• STEP 4.Simmer the mixture for a few minutes until it thickens. Adjust the seasoning according to taste.
• STEP 5.Serve the tomato gojju as a side dish with dosa, idli, or rice. It can also be used as a spread for sandwiches.
• STEP 6.Store the leftover gojju in an airtight container in the refrigerator for up to 3-4 days.

Cooking Tips

• You can adjust the spiciness of the gojju by adding more or less red chili powder.
• For a smoother texture, you can blend the cooked tomatoes before adding tamarind pulp and jaggery.
• If you prefer a sweeter chutney, you can increase the amount of jaggery.
• Make sure to cook the tomatoes until they are completely soft and mushy for the best flavor and texture.

Storage and Serving

• Serve the tomato gojju 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.
• Store the leftover gojju in an airtight container in the refrigerator for up to 3-4 days.