Tomato Chutney (Restaurant Style Recipe)

Method6 steps · about 25 min

1. 1

   Step 1: Heat 1½ tbsp chutney-base oil over medium heat. On the lentil route, add 6 g chana dal and 12 g urad dal; omit both if choosing ready roasted peanuts later. If using whole dried chilies, add the 12 g mild chilies now. Fry the chosen dal/chili mixture for 2–3 minutes until light golden and aromatic. Do not add alternative chili powder at this dry-frying stage.

   Uses 1½ tbsp oil for chutney base (about 22 ml) · 6 g chana dal (½ tbsp), only on lentil route · 12 g urad dal (1 tbsp), only on lentil route · 12 g mild dried red chilies (about 6–8)

2. 2

   Step 2: Add ¾ tsp cumin seeds, 5 g sliced ginger and 7 g peeled garlic. Choose the base 1 sprig curry leaves OR 10 mint leaves OR 2–3 tender coriander stalks. Fry for 1 minute. Add 110 g onion and sauté for 4–5 minutes until transparent, keeping the heat medium so the dals do not scorch.

   Uses fried base dals and/or whole dried chilies · ¾ tsp cumin seeds for chutney base · 5 g ginger (½-inch piece), peeled and sliced · 7 g peeled garlic (3–4 large cloves) · 1 sprig curry leaves for chutney base · 10 mint leaves instead of base curry-leaf sprig · 2–3 tender coriander stalks instead of base curry-leaf sprig · 110 g sliced or diced onion (¾ cup)

3. 3

   Step 3: Add 330 g tomatoes, ¾ tsp sea salt and optional ¼ tsp turmeric. If choosing powder instead of whole base chilies, add ¾–1 tsp mild chili powder now. Sauté or cook covered for 5–7 minutes until the tomatoes are completely soft and mushy; add a splash of extra water only if the pan dries.

   Uses soft onion and fried chutney aromatics · 330 g chopped tomatoes (2 cups, about 3 medium) · ¾ tsp initial sea salt · ¼ tsp optional turmeric · ¾–1 tsp mild red chili powder, instead of base dried chilies · Extra water only if the tomato pan dries

4. 4

   Step 4: Cool the cooked mixture. On the whole-chili route, optionally remove some cooked chilies before blending to control heat. Blend the rest smooth or slightly coarse; on the peanut route, add the 2 tbsp ready roasted peanuts now. Add a splash of water only if needed for consistency. Taste and, if needed, blend in some of the reserved cooked chilies, extra salt, optional ½ tsp jaggery or a little ready tamarind paste.

   Uses Cooked chutney mixture, excluding any cooked chilies held back · Some cooked chilies held before blending, only if whole-chili route selected and needed · 2 tbsp ready roasted peanuts, instead of both base dals · Extra water only as needed while blending · Extra sea salt only after tasting blended chutney · ½ tsp optional jaggery to balance blended chutney · Optional ready tamarind paste only to taste for more tang

5. 5

   Step 5: Transfer the blended chutney to a serving bowl. Separately heat 1½ tsp tadka oil over medium heat. Add ⅓ tsp black mustard seeds, optional ¼ tsp tadka urad dal, 1–2 dried red chilies and the pat-dried tadka curry-leaf (1) sprig one after another. Fry until the lentils turn light golden and leaves crisp. Turn off the heat and add the optional pinch of asafoetida (1).

   Uses Blended chutney transferred to serving bowl, not added to tadka pan · 1½ tsp oil for tadka · ⅓ tsp black mustard seeds for tadka · ¼ tsp optional urad dal for tadka · 1–2 dried red chilies for tadka, broken if desired · 1 pat-dried sprig curry leaves for tadka · 1 optional pinch asafoetida for tadka

6. 6

   Step 6: Pour the fragrant tempering over the blended chutney in its serving bowl. Serve with idli, dosa, uttapam or another Indian meal.

   Uses Previously blended chutney transferred to its serving bowl · fried tadka with optional hing