3 large ripe juicy tomatoes (blanch, de-skin and puree)
1 tsp grated ginger
2-3 green chillis (slit length wise)
pinch of turmeric
1 1/2 cups of water
1/2 tsp jaggery or sugar (optional)
red chilli pwd (according to your spice level) – optional
salt to taste
pinch of asafoetida (optional)
coriander leaves for garnish
1 tbsp oil
1 tsp mustard seeds
3/4 tsp cumin seeds
½ tsp split black gram (minappa pappu) – optional
10-12 fresh curry leaves
How to make Tomato Chutney Recipe for Dosa:
Pre-heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and black gram dal and let them brown. Don’t burn them. Add the curry leaves and fry for a few seconds.
Add the grated ginger, green chillis and turmeric pwd combine.Add the tomato puree and let it cook on medium heat for 3-4 mts. Check at regular intervals and stir.
Add water and let it come to a boil. Reduce heat and cook for another 4-5 mts.
Add the jaggery or sugar,salt and red chilli pwd (if you are using it) and combine. Lastly add a pinch of asafoetida and turn off heat. Garnish with chopped coriander leaves.
Serve with south Indian tiffins like dosa, idli, khichidi, ven pongal or phulagam. It can also be served as a dip.