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Recipe Card for No Onion No Garlic Tomato Chutney:
No Onion No Garlic Tomato Chutney Recipe
This is a no onion no garlic version of Tomato Chutney. This tomato chutney can be served with Idli/Dosa or can also be mixed with hot rice.
- 3 Tomato
- 2 Green Chili
- ½ tsp Salt
- ½ tsp Red Chili Powder
- 3 Red Chili
- 1 Gooseberry Size Tamarind
- ¼ tsp Fenugreek Powder
- ¼ tsp Turmeric Powder
- 2 tsp Sesame Oil
For Tempering
- 1 tsp Sesame Oil
- 1 tsp Mustard Seeds
- Few Curry Leaves
-
Finely chop the tomatoes and keep it aside. Soak tamarind in warm water for about 10 mins and extract the juice. Keep this Tamarind Juice aside
Tempering
-
Heat a teaspoon of sesame oil in a pan. Add mustard seeds and hing. When the mustard seeds starts to sputter, add curry leaves and saute for 30 seconds. Remove from tempering from flame and take it aside in a bowl
Preparing Grinding Ingredients
-
Now keep the pan again in the flame. Heat 2 Teaspoon oil in the pan. Add slit green and red chillies and fry for 20 seconds. To this add chopped tomatoes and 1/2 teaspoon of salt. Give a good mix. Keep in medium flame till the tomatoes are cooked completely
-
Cool the tomatoes completely and grind it in a mixer to a nice paste
Finishing Chutney
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Keep another pan in flame and add tamarind juice, turmeric and salt. Let it boil for 5 minutes till the raw smell goes off.
-
Add the ground tomato paste, red chilli powder and let it boil for another 5 minutes in tamarind extract. Finally add fenugreek powder and mix well. Remove from flame. Add the tempered mustard seeds, curry leaves to the chutney and mix well.
Serving Time!
-
Serve the hot and spicy Tomato chutney with idly/dosa/bajji. Even this can be mixed with hot steaming rice!
- Adjust the spice level of the chutney according to your taste
Instructions with Step by Step Pictures
-
Finely chop the tomatoes and keep it aside. Soak tamarind in warm water for about 10 mins and extract the juice. Keep this Tamarind Juice aside
TEMPERING
-
Heat a teaspoon of sesame oil in a pan. Add mustard seeds and hing. When the mustard seeds starts to sputter, add curry leaves and saute for 30 seconds. Remove from tempering from flame and take it aside in a bowl
PREPARING GRINDING INGREDIENTS
-
Now keep the pan again in the flame. Heat 2 Teaspoon oil in the pan. Add slit green and red chillies and fry for 20 seconds. To this add chopped tomatoes and 1/2 teaspoon of salt. Give a good mix. Keep in medium flame till the tomatoes are cooked completely
-
Cool the tomatoes completely and grind it in a mixer to a nice paste
FINISHING CHUTNEY
-
Keep another pan in flame and add tamarind juice, turmeric and salt. Let it boil for 5 minutes till the raw smell goes off. Add the ground tomato paste, red chilli powder and let it boil for another 5 minutes in tamarind extract.
- Finally add fenugreek powder and mix well. Remove from flame. Add the tempered mustard seeds, curry leaves to the chutney and mix well.
SERVING TIME!
-
Serve the hot and spicy Tomato chutney with idly/dosa/bajji. Even this can be mixed with hot steaming rice!
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