A very simple recipe of tomato chutney that tastes great with Dosas, Idlis or just plain rice and ghee.
Here ,ripe red tomatoes sauteed in oil and cooked until smooth paste with red chilli powder and salt. A generous amount of Hing is a must in this recipe.
This dish is a keeper. Meaning it stays good without refrigeration for about 2 days as it is cooked in just oil and there is no extra water content.
What we need:
4 Juicy red tomatoes, diced
2 tsp red chilli powder
1 tsp mustard seeds
1 big pinch of asafoetida
salt per taste
3 tbsp oil.
In a pan, heat oil. Once hot add mustard seeds and Hing. Once it splutters, add the diced tomatoes. stir a couple of times, bring the heat to simmer. Cover the pan and let the tomatoes cook in its own juice and oil until completely soft and mushy.
Keep stirring once or twice in between. Do NOT ADD ANY WATER.
After a while , check the tomatoes. By now the oil would have separated from the tomato paste. At this point add salt and red chilli powder. stir well. cook for 5 more minutes.
turn off heat. Serve hot or cold.