A simple, tangy, and flavorful chutney perfect for the ones avoiding onion, garlic, and coconut
Tomato chutney is a versatile South indian condiment that typically accompanies dosa, idli, or maybe rice. This version skips onion, garlic, and coconut, making it ideal for human beings with nutritional restrictions or fasting days. notwithstanding the absence of these common elements, it stays scrumptious and complete of taste.
ingredients:
three medium ripe tomatoes, chopped
2 dried pink chilies (modify to taste)
half teaspoon mustard seeds
half teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 teaspoon tamarind paste or a small lemon-sized tamarind ball
Salt to flavor
1 teaspoon oil
sparkling coriander leaves for garnish (non-compulsory)
For Tempering:
1 teaspoon oil
half of teaspoon mustard seeds
some curry leaves
instructions:
cook the Tomatoes:
warmth 1 teaspoon oil in a pan. upload dried purple chilies, mustard seeds, and cumin seeds. while mustard seeds begin to splutter, add chopped tomatoes and turmeric powder. cook dinner on medium heat till tomatoes grow to be smooth and gentle, approximately 8–10 minutes.
add tamarind and Salt:
upload tamarind paste or soaked tamarind pulp and salt. blend well and cook dinner for every other 2–3 minutes. allow the combination to cool.
Grind the Chutney:
transfer the cooked tomato combination to a blender. blend until smooth. add water if had to regulate consistency.
Tempering:
heat 1 teaspoon oil in a small pan. add mustard seeds and curry leaves. once mustard seeds splutter, pour this tempering over the chutney and mix well.
Serve:
Garnish with chopped coriander leaves if desired. Serve with idli, dosa, or rice.
recommendations:
alter the variety of pink chilies for your preferred spice degree.
Tamarind may be changed with lemon juice for a distinct tang.
enjoy this simple but flavorful tomato chutney that fits your dietary needs flawlessly!
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