Tomatoes are the easiest veggies to cook and taste awesome however made. Tomatoes are Pavan’s all time favorites and tomato chutney, even if a kilo is made is over in 2 days in our home. The best thing about tomato chutney is that unlike other chutneys, the mixie or grinder is not necessary to make tomato chutney.
Tomatoes (ripe, big and red) 4
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Red chillies 2 tsps
Black gram( urad dal/uddi pappu) 1 tsp
Red chilli powder 1 ½ tsp
Roasted fenugreek powder 1 tsp
Pinch of asafoetida
Pinch of turmeric
Salt to taste
Cut the tomatoes into cubes. The green leafy portion on the top of the tomato is said to be cancerous and hence it is advisable to the chop the whole leaf portion out.
Roast a spoon of fenugreek seeds (menthulu) and grind them into a powder.The fenugreek seed could be mashed under the rolling pin too.
Now in a kadai/pan (bandli/mookudu) add 2-4 tsps of refined cooking oil. Once hot, add mustard seeds and once they splutter, add cumin seeds, black gram, red chillies, a pinch of turmeric and a pinch of asafoetida and saute.
Add the tomatoes and salt to taste, mix and allow to cook. The tomatoes will leave water and form into a paste while cooking. Once all the tomatoes are cooked, add red chilli powder and roasted fenugreek powder and mix.
Tomato chutney is ready and if stored in the refrigerator shall stay for 4 days maximum. Tomato chutney tastes awesome with anything and everything. For Pavan however, only tomato chutney will be awesome.