Here is my recipe for making tomato chutney really quick. I use it with everything from rice to rotis/parathas to dosa/idlies. This is the chutney I had mentioned in my previous blog to go with the buckwheat crepes.
I have used methi powder to give this chutney a pickle like taste. But if you dont have it, no worries. The chutney tastes perfectly good even without it.
To make the methi powder: Dry roast the methi seeds and grind it into a powder. Store the powder in an air-tight container. Stays well in the fridge for months.
4-5 medium sized tomatoes or 1 14oz can diced tomatoes
1 small onion
1 tbsp oil
1 tbsp chana dal or yellow split peas
1 tbsp split urad dal
1 tsp jeera (cumin)
1 tsp mustard seeds
4-5 red chillies
1 tsp turmeric
1 tsp sugar
1/2 tsp methi powder (fenugreek powder) - optional
salt to taste
- Heat oil in a saute pan.
- When it is hot add chana dal and urad dal. Then add jeera and mustard seeds.
- When they start to sputter, add red chillies, then onions.
- Saute until onions turn light brown. Now add the tomatoes, sugar, salt and turmeric.
- Let it cook for 5 to 10 min or until raw smell of tomato disappears and oil oozes out on the sides.
- Now add methi powder, stir once and then switch off the flame.
- Serve with rice, rotis, idlis or dosa.