Instant Tomato Chutney

I was getting really tired of having peanut Chutney as an accompaniment for Idli, Dosa etc. That was when my maternal aunt introduced me to this instant chutney. This has since become a staple at home!

Check out this humble chutney for Day 4 Week 4 of BM #27.

Ingredients - 

Onions , chopped 1 cup
Tomatoes, chopped 2-3 cups
Tamarind marble size, cleaned and stringed (Optional)
Salt and Red Chilli Powder as needed
Oil 1 tsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Asafoetida 1/8 tsp)

Method Of Preparation -

Heat 1 teaspoon of oil in a pan. Saute the chopped onions until they are translucent. 

Add tomatoes and let them get mushy. Also add the tamarind. [Skip the tamarind if the tomatoes are sour]

After the tomatoes get mushy, remove from fire. Add salt and red chilli powder. Let it cool.

Grind to a fine paste and prepare the seasoning by heating oil, popping mustard seeds and adding asafoetida.

Mix in the seasoning into the chutney and serve.

It can be stored in the refrigerator for a few days. A great accompaniment for Idli, Dosa etc.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time  15 min
Makes approx 1 1/2 cups