Name: South Indian Tomato Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: South Indian
Ingredients: 350 g ripe tomatoes, chopped; 15 ml neutral oil, divided; 1 teaspoon split hulled urad dal; 2 dried red chillies, stems removed, divided; 10 g fresh ginger, chopped; 2 g fine salt; 1/2 teaspoon black mustard seeds; 8 fresh curry leaves, washed and dried; 1–2 tablespoons water, only if needed for blending

Ingredients

Batch

350 g ripe tomatoes, chopped
15 ml neutral oil, divided
1 teaspoon split hulled urad dal
2 dried red chillies, stems removed, divided
10 g fresh ginger, chopped
2 g fine salt
1/2 teaspoon black mustard seeds
8 fresh curry leaves, washed and dried
1–2 tablespoons water, only if needed for blending

Instructions

Heat 10 ml oil in a small panHeat 10 ml oil in a small pan. Fry the urad dal over medium-low heat until golden, then add one dried chilli and the ginger for 30 seconds.
Add the tomatoes and saltAdd the tomatoes and salt. Cook for 10–12 minutes, stirring, until completely soft and most loose water has evaporated.
Cool for 5 minutes, then blend, adding a little waterCool for 5 minutes, then blend, adding a little water only if the blades need help. Transfer to a bowl.
Heat the remaining 5 ml oilHeat the remaining 5 ml oil. Add the mustard seeds; when they start to pop, add the remaining broken chilli and the dry curry leaves. Cook briefly until crisp, then pour over the chutney and stir.

South Indian Tomato Chutney Recipe

South Indian Tomato Chutney

Ingredients

Instructions

Serving Ideas

Substitutions

Chef Tips

Storage

Allergen Notes

Reference

Ingredients

Instructions

Serving Ideas

Substitutions

Chef Tips

Storage

Allergen Notes

Reference

Discover more from Sauces and Dips