Tomato Chutney

About Tomato Chutney

Ingredients

• Tomatoes, chopped 1½ cups
• Oik 5 tbsps
• Mustard seeds 1 tsp
• Cumin seeds 5 tsps
• Curry leaves 4 to 5
• Ginger, finely chopped 1 tbsp
• Garlic, finely chopped 1 tbsp
• Onions, chopped 1 cup
• Green chillies 1 tsp
• Salt 2 tsps
• Kashmiri red chilli powder 2 tsps
• Sugar 2 tbsps
• Vinegar 2 tsps
• Nachos for serving
• Processed cheese, grated 1 cup for garnishing

How to Make Tomato Chutney (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, cumin seeds, curry leaves, garlic and ginger and sauté for 2-3 minutes.
2. Add onions, green chillies and tomatoes and mix well. Cook for 3-4 minutes, add salt and red chilli powder and mix well. Add 1 cup water, mix well and cook till tomatoes become pulpy
3. Add sugar and vinegar and mix well and cook till sugar dissolves completely.
4. Arrange the nachos on a serving plate, top it up with tomato chutney, sprinkle grated cheese and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps