How to make Tomato Chutney
Tomato chutney is a common household chutney found in most of the homes in Andhra.Half ripe Tomatoes coarsely ground along with cumin and garlic give this chutney nice tangy & spicy flavor. Today I am going to share Andhra style tomato chutney(roti pachadi) with half ripped tomatoes.
- 4 or 5 Semi Riped Tomatoes
- 3 Green Chillies
- 4-5 Garlic pods
- 1 tbsp Cumin Seeds
- 1/2 tbsp Chana Dal
- 1/2 tbsp Mustard Seeds
- 1 Red Chilli
- 1 pinch Hing
- 1/2 tbsp Salt
- 1 tbsp Oil
Chop the tomatoes, slit green chillies.
Heat 1/2 tbsp oil in a frying pan.
Add tomatoes, green chillies and garlic pods and fry for 3-4 minutes.
Add 3/4 tbsp cumin seeds and salt. Close the lid and cook till tomatoes become mushy. Switch off the flame and cool it completely.
Add the tomato mixture to the blender and make a fine paste.
Heat the oil in the pan, add mustard seeds, cumin seeds when splutters, add chana dal, red chilli and a pinch of hing. When the dal turns slightly brown, add the blended tomato mixture, mix well and fry for 2-3 minutes and switch off the flame.
Tomato chutney is ready. Serve with either dosa or idly or even goes well with white rice.