Discover the essence of South Indian cuisine with our Tomato Chutney recipe. Tangy and aromatic, this versatile condiment adds a burst of flavor to your meals while preserving the rich culinary heritage of the region.
When it comes to South Indian cuisine, tomato chutney is a staple condiment that adds a burst of flavor and zest to meals. This vibrant and tangy delight has its roots deeply embedded in the culinary traditions of South India. So, let’s embark on a journey through the rich flavors of tomato chutney and discover how it has become an integral part of South Indian culinary heritage.
South Indian cuisine is renowned for its bold and aromatic flavors, and tomato chutney is no exception. The combination of ripe tomatoes, fiery spices, and fragrant herbs creates a symphony of taste that excites the palate. South Indian tomato chutney often incorporates regional ingredients like curry leaves, mustard seeds, and urad dal, which lend a distinct and authentic touch to the condiment. The result is a chutney that is not only tangy but also carries the unique essence of South Indian cuisine.
South Indian tomato chutney offers a world of possibilities for experimentation and creativity. While the classic recipe is beloved for its simplicity, you can elevate it with personal touches. Consider adding ingredients like coconut, or even a hint of jaggery to create unique variations. These additions introduce layers of flavor that add depth to the chutney and make it even more tantalizing.
Tomato Chutney
Ingredients
- 3 large tomatoes, chopped
- 3-4 cloves garlic, chopped
- 4-5 dried red chilies
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 1 sprig curry leaves, about 6-8 leaves
- 1 Tbsp Rasam powder
- 1 1/2 Tbsp olive oil
Instructions
- Heat oil in a wide pan and add cumin seeds.
- Once they start to sizzle and splutter, add in the dried chilies and roast 2-3 minutes until they are crispy.
- Add in the curry leaves, garlic, and turmeric. Cook for 30 seconds.
- Add in the tomatoes and salt and mix well. Cook on medium heat until the tomatoes are mushy and release liquid (about 10-12 minutes).
- Turn off stove, add in the Rasam powder and mix well.
- Transfer to a blender and blend into a smooth and creamy consistency.
- Serve as a condiment to your favorite meals, including idli, dosa, or even rice.
Notes
**Tomato chutney can last in fridge for about 2-3 weeks. To store, cool completely then transfer to a tightly sealed jar.
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