Tomato Chutney, a staple in India, eaten with everything from dosas and idlis to parathas and even applied on toast. The luscious tomatoes dance with the sweet onions with a hint of heat and entirely slurp worthy. This Tomato Chutney recipe is so ridiculously simple and can be made in 10 minutes flat.
This is my husband’s favorite chutney. He is a person who cooks by chopping onion first and then decides what he wants to make. I can feel a lot of heads nodding in agreement with his choices.
My favorite is in its traditional form as dunking vessel for dosa’s. Of course, that does not stop me from experimenting. Other than being a condiment and a side, think of it like a sauce – add cream to it and make it lick worthy, grind cilantro/fresh coriander leaves or mint leaves and elevate it to gravy status. Its absolutely phenomenal.
I have substituted sesame seed oil with olive oil and added basil, oregano to make it Italian or blended parsley with it and made it Mediterranean. This recipe for Tomato Chutney is so versatile. If you have the patience, grind it in a mortar with a pestle or like my grandmother used to in a Ammikal (read this lovely article about this ancient method) the taste is out of this world. Now who is ready for a Dosa party?!!!
A slurp worthy condiment/side perfect for dosas/idlis/just about anything For Tempering:
A slurp worthy condiment/side perfect for dosas/idlis/just about anything