Instant Tomato Chutney
Instant Tomato Chutney, super spicy. Can be made in less than 15 minutes. Perfect for side dish any Indian dishes, can be a great spicy dip for any appetizers.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
- 1 Tomato
- 1 Onion
- 2 Red Chilies
- 1/2 tsp Salt or as required
- 2 tsp Sesame seed Oil
- 1 tsp Black Mustard seeds
- 1 tsp Skinless black gram /urad dal
- 1 Sprig Curry Leaves
Wash and clean tomato. Peel and wash onion. Take red chilies to the amount you can bear the heat with and adjust it accordingly. I normally go for 3 red chilies. If the tomatoes are ripening and sour, the best would be the results. And cut them into big chunks, so that it is easier for grinding.
In the mixer/Grinder grind tomato, onion, red chilies along with required amount of salt. No need to add water, as the tomato itself brings the consistency of the chutney. Grind it till it becomes the smooth paste.
In a small pan, add gingelly oil or any cooking oil of your choice. And temper mustard seeds, urad dal. Once mustard seeds start crackling, add curry leaves. When curry leaves slightly changes its color, add this hot tempering onto the ground chutney. Let's enjoy the sizzling sound it makes.Serve instant Tomato Chutney with Idly, dosa. I can also give you one more fabulous idea of using this chutney as a base for making bread sandwiches.
Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Sodium: 295mg | Potassium: 185mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 48.6mg | Calcium: 13mg | Iron: 0.5mg