Spicy Tangy Tomato Chutney

There are numerous ways of making tomato chutney - with onions, garlic, tamarind, coconut, coriander... every twist is a new taste.

This Chutney is a combo with rice, but it makes a good partner with idlis and dosas as well. My MIL makes this often and it is always my favorite. 2 reasons.. One because of the simplicity. It hardly takes 10 minutes to make this. Second, I like the raw taste of tomato. Yes, the reason being tomato is cooked as whole.. No cutting or chopping!! So if you can't stand the raw smell of tomato, I am afraid, this chutney will be a disappointment. Of course, you can add variations like grinding a pod of garlic or a few red chillies. But please do not chop the tomato or you'll miss the authentic taste of this lip-smacking recipe. When I say lip-smacking, I bet you'll!!

Spicy Tangy Tomato Chutney

Serves 2

What we need:
Tomato, big - 1
Green chilli - 1
Salt - as needed
Oil - 2 tbsp.
Broken Urad dal - 1 tsp.
Cumin (Jeera) seeds - 1 tsp.
Mustard - 1 tsp.

How to do:
1. Break the green chilli into 2 pieces.
2. Heat a tbsp of oil in a kadai. Drop the tomato and green chilli into the kadai. Pour hot oil from the kadai over the tomato. Close with a lid
3. Let it cook for 2 to 3 minutes. Turn the tomato to other side and leave it again for 3 to 4 minutes.
4. Remove from flame and let this cool for a while. Coarsely blend them together with salt.
5. Heat oil in a smaller pan and add mustard. When it starts to pop, add cumin and broken urad dal. Add the tempering to the chutney.

Serve with rice and papad or with dosa and idly.