Ingredients
- Tomatoes: 2 large, chopped
- Onion: 1 small, chopped
- Green chilies: 1-2, chopped
- Oil: 1 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Ginger: 1 tsp, grated
- Jaggery or sugar (optional): 2 tsp
- Salt: to taste
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Fresh coriander leaves: for garnish
Preparation
Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
Add chopped onion, green chilies, and ginger. Sauté until the onions turn soft.
Add chopped tomatoes, turmeric powder, and red chili powder. Cook for 5-7 minutes until the tomatoes soften.
Add jaggery or sugar (optional) and salt. Mix well and cook for 2-3 minutes.
Turn off the heat and let the chutney cool down slightly.
Blend the mixture into a smooth chutney (you can make it chunky if preferred).
Garnish with fresh coriander leaves.
Serve with dosas, idlis, or parathas.
Number od serings: Serves 4
Notes
- For a spicier chutney, increase the number of green chilies or add red chili flakes.
- Adjust sweetness by adding more or less jaggery/sugar.
- Store in an airtight container in the refrigerator for up to 2-3 days.
