I call this Madras Tomato Chutney or Andhra Tomato Chutney. Yes, yes! I know the two places are completely different in terms of language, culture, eating habits etc. But what I mean to say is that this is a South Indian style chutney, and uses ingredients that are predominantly used in Southern Indian cooking.
If you ever tasted the frozen ‘Madras Tomato Chutney’ available from Deep Foods, that is always available in your Indian grocery store, then you will probably get the taste that we are after here. You need lots of fresh tomatoes, lots of fresh curry leaves, chillies for the heat and a few other things. This chutney is great with Dosas and Uttapams. Actually, I can pretty much eat it with anything – parathas, rotis, bread etc. Tastes really great inside a grilled sandwich sort of like a pesto! Or as a spread for an Indian inspired burger.
Now that you don’t lack ideas for how to eat this, let’s get on with the recipe –
Madras Tomato Chutney recipe is based on Deep Foods' frozen Madras Tomato Chutney. My chutney is made with fresh tomatoes and herbs and is ready anytime.
- 10-12 vine ripe, plum or roma tomatoes
- 1 cup tightly packed fresh curry leaf
- 3-4 dried red chili
- 2 Tbsp chana dal
- 1 Tbsp Dhania seeds or coriander powder
- 1 tsp sugar
- 1 tsp tamarind paste or
- golf ball sized soaked tamarind
- salt to taste
- 2 Tbsp canola/vegetable/sunflower/peanut oil
- 2 tsp black mustard seeds
- pinch of Hing or Asfoetida
- 1 tsp turmeric powder
- Wash and chop the tomatoes and set aside.
- Clean and wash curry leaves, and make sure all the dirt is removed.
- Assemble all ingredients together.
- Heat oil until it almost smokes. Or insert a wooden spoon or spatula slowly and see if the oil bubbles around it. If it is hot enough, it will.
- If using the tempering ingredients, add mustard seeds and wait until they splutter. Immediately add the Asfoetida or hing and turmeric powder. Add the chana daal and fry until it changes color to become reddish - but is not burnt. Stand back and add the red chillies. The oil can splutter at this time.
- Add the tomatoes and curry leaves. Add salt, sugar and tamarind extract or tamarind paste. Mix well.
- Let the mixture simmer until the tomatoes appear softened and reduce a bit. Cool completely.
- Blend everything in a food processor or blender. Check seasonings and add sugar if it is too sour for you. Since this is a condiment, it is actually supposed to be slightly hot and sour.
- Serve with dosas or in all the ways suggested above.
Use crushed or diced tomatoes from a can in place of fresh tomatoes. Mix in some plain yogurt if chutney is too hot, or to add another taste element.
Please leave a comment and let us know if you tried this.