SPICY AND TANGY TOMATO CHUTNEY

Spicy and tangy tomato chutney cooked with fresh tomatoes and garnished with fresh coriander.

Today is one of the days I didn't feel like spending too much time in kitchen yet wanted to have some tangy. So I thought why not tomato chutney!!

This is one of the recipes I've been having since I was a kid. My Phuppu(my dad's sis) used to prepare this for me n my sis. We used to just love to have it with roti or rice. It would just make our day. I learnt this recipe from her but I have done a few variations to it. You can make a few variations according to your taste, a little more spicy or a little less spicy. It's your choice. So here is my variation.

It is best if you used sour tomatoes, it gives a tangy flavor to the chutney. I couldn't find one so I used what I had. Roast the tomatoes before chopping it on medium to high flame, so that the skins is easy to peel. If you don't want to peel the skin, it's totally fine. The recipe is so easy that within 2-3 steps it's complete and then you can have your free time. Voila!!!

SPICY AND TANGY TOMATO CHUTNEY

🕞Prep: 10 min         🕞Cook: 10-15min

🚹 Servings- 3
Course- Main
Cuisine- Indian

Spicy and tangy tomato chutney cooked with fresh tomatoes and garnished with fresh coriander.

By-Naheeda Mohammed

INGREDIENTS

5-6 sour tomatoes chopped(if it's large, it will serve more)
2- medium onions sliced
Oil-70 ml
Few curry leaves( I couldn't find so I haven't used)
1/4 teaspoon mustard seeds
1/4teaspoon cumin seeds
2- green chilies chopped
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder(haldi)
Few coriander leaves

METHOD

1. Roast tomatoes on gas flame until the skin is loosened and chop

2. In a non stick kadai, add oil once it's hot, add mustard seeds let it splutter then add cumin seeds. Once it slightly changes color, add onions and fry till they are slightly brown. Then add red chili powder, turmeric powder, curry leaves and green chilies. Saute for a min and add chopped tomatoes.

3. Stir in between and mash the tomatoes in the kadai. Cook till soft and till oil separates. Your spicy and tangy tomato chutney is ready to be served with steamed rice, roti or naan. Garnish with coriander leaves and enjoy your meal.