Food & Drink Magazine

Tomato Ginger Chutney

By Harini
Tomatoes-there is something with me and tomatoes from my childhood.Tomato thokku was,is and will remain my favorite and my mom makes the best tomato thokku ever.It tastes simply aawesome with curd rice and I can eat that continuously for even ten days. I never used to eat any other chutney other than tomato chutney with idly or dosa. When I started to cook I use tomatoes in my kitchen almost everyday.So it goes without saying that its always one form of tomato chutney with idly or dosa in our house. I read this recipe in one tamil magazine and tried out. The original recipe did not call for ginger.but I added a small piece and the addition of ginger took the flavors to one whole new level. This tasted simply great with spongy dosas,even my toddler daughter enjoyed :)Tomato ginger chutney
2 large tomatoes chopped fine
1 large onion chopped fine
3 green chillies
1 small piece of ginger,peeled and crushed
For tempering:
1 tsp mustard seeds
1 tsp gram dal
1/2 tsp asafoetida
few curry leaves ( I did not use)
Method :
1.Heat little sesame oil in a kadai,add crushed ginger and green chillies and saute well,add onion,tomatoes and salt and saute well for ten minutes. 
2.Cool and grind.
3.Heat little more oil in a kadai and add the tempering ingredients one by one and add to the ground chutney and mix well.
Time: 20 minutes
Serves: 4

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