Tomato Chutney

The making of this chutney was by a strange coincidence. I prepared vegetable raitha with onions, tomatoes, cucumber and carrot to go with Vegetable Biriyani. For this I  deseeded the tomatoes for the salad to be crispy. I did not know what to do with the seeded portion- did not have the heart to throw it away, (if I hadn't thought of a recipe I would have simply consumed them-after all tomato is full of vitamin C!!!). I thought, why not try making a chutney with the tomatoes. When it turned out well, I tried it once again with whole tomatoes, and here goes the recipe: 

Small tomatoes                   4

Chilli powder                      1  tsp.

Dhania Powder                    1/2 tsp.

Jeera powder                      1/4 tsp.

Hing (asafoetida)                1/2 tsp.

Salt                                        1 1/2 tsp.

Sambar powder                    1/2 tsp.

Cilantro (optional)                a little

Mustard and curry leaves for seasoning.

Method:

Grind tomatoes with all the powders including salt and cilantro to a fine paste.

No need to add water while blending.

You can add a little water at the end and mix well with the paste. Check spiciness of the paste. If you want it to be spicier, add 1/2 tsp. of chilli powder. 

To 2 tsp. oil (if you don't mind consuming more oil, then you can add 3 tsp.-the more the oil, the tastier the dish and less healthier of course) in a pan.

add a little mustard, hing and curry leaves, then the tomato paste and fry well till the raw smell goes.

A very easy-to-prepare chutney and a very tasty one too.Goes well with  Idli, dosa and upma.

Variation:

Grind a handful of mint leaves with the tomatoes and you have a  tastier chutney.