Every part of India has its own version of the tomato chutney. Some savor it as a pickle and others use it as a replacement for sabzis. Here is the tomato chutney we eat at home with a variety of parathas, usually for breakfast.
This chutney needs to be kept as simple as possible so that the natural flavor of tomatoes stands out. Moreover, we dont want the side dish to fight with the main dish.
- 1 Onion
- 1 teaspoon of Ginger – Garlic paste (freshly prepared)
- Few springs of Coriander leaves
- 3 Big ripe Tomatoes
- 1 Green Chilly
- Pinch of haldi powder
- Pinch of hing
- 1/2 teaspoon jeera
- 1 teaspoon dhania powder
- Curry leaves (Optional)
- Heat oil. Add hing, jeera and let it splutter.
- Now add green chilly, onions and let them soften a bit.
- Mix in the Ginger- Garlic paste and cook for a minute more. Add haldi powder and dhania powder.
- Finally add chopped tomatoes, salt and continue to cook till the tomatoes soften.
- Garnish with finely chopped coriander leaves and serve hot.
If the chutney is to be eaten with a South-Indian snack, you can add some white urad dal and curry leaves to the tempering as well.