Tomato Chutney

I am not a big appliances addict. However, every once in a while I go crazy about an appliance, even if the allure is short lived. The hand held blender is my latest go to appliance in lieu of the Indian Blender aka the Mixie. There is a time and day for blanching, peeling de-seed the tomatoes. Weekdays are just not molded for an elaborate prep.

Ingredients

4 Ripe Tomatoes
4 Cloves of Garlic
4 dried Chillies
1 tsp chilli powder
1 tsp Turmeric powder
1/2 tsp Asafetida powder
A few curry leaves
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Salt to taste

Method

In goes the ripe washed tomatoes into the hand blender along with one clove of garlic for every small tomato. If the tomatoes are not ripe, microwave the popped tomatoes for a couple of minutes until they are soft and mushy.

Heat a pan and add the oil.

Add the mustard seeds and wait patiently until it pops up. Close the pan partially if you worry about the seeds spluttering all over.

Now add the cumin seeds and dried chillies. Reduce the heat and add the chilli powder, turmeric powder and asafetida in the oil.

Carefully add the mashed tomatoes and garlic. Close the pan. Stir occasionally until the chutney thickens. You know the chutney is ready when it coats the back of a metallic spoon. I personally like the chutney a little watery rather than being thick. Add salt to taste.

Tomato chutney is a good accompaniment to dosas, idli, upma, adai and the like.