North Indian Tomato Chutney
Tomato chutney is one of those quick and easy accompaniments that we Indians use to make a boring steamed rice taste divine or simply when the fridge lacks any fresh vegetable.
Different Indian regions have different versions of this chutney made of the simplest ingredients (tomatoes, onions and, of course, green chillies). What makes them different is the spices or tempering used. While South Indian tomato chutney gets its prominent flavors from curry leaves and white urad dal, North Indians add different dry spices to get their preferred flavors.
Here is my recipe of North Indian style tomato chutney. it goes well specially with rice dishes such as pulo (pilaf for some of you) and taheri.
- Prep time: 20 min
- Cook time: 15 min
- Ready in: 35 min
- Yields: Serves two
- 4 big Tomatoes, finely chopped
- 1 big Onion, finely chopped
- 2 Green chillies, finely chopped
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Mustard seeds (raee)
- 1/2 tsp Nigella seeds (kalonji)
- 1/2 tsp Fennel seeds (saunf)
- 1/4 tsp Red chilli powder
- 1 tsp Dried coriander powder
- 1 tsp salt
- 1 tbsp Mustard oil
- 4 cloves Garlic, crushed
- 1/2 tbsp Ginger, grated
- 1 pinch Asafoetida
- 1/2 tsp Turmeric powder
- 1 tbsp Green coriander leaves, finely chopped
- Heat oil in a pan or wok.
- When you get the first whiff of smoke, reduce the heat. Add all the seeds and asafoetida.
- As soon as the seeds splutter, quickly add onions and green chillies. Increase the heat to medium and saute.
- When the onions turn translucent, add garlic and ginger. Continue to saute till it all turns golden brown.
- Add the remaining spices and salt and stir for a minute; you'll get a distinct aroma of roasted coriander powder.
- Add tomatoes and increase heat to high. Stir continuously till the tomatoes are cooked. Continue to stir till all water has evaporated and you can see the oil sizzling at the edges.
- Remove from heat, garnish chopped fresh coriander leaves and serve.