The tomato sure is a wonderful ingredient that not only lends its vibrant red color to the dish but also several health benefits. The benefits only get better when it is cooked. Here is a tomato chutney recipe that I am sure is made with slight variations in most Indian homes. A wonderful accompaniment for your crispy dosas, fluffy idlis, rotis and can even be served as a dip or spread. I like the tasty tangy flavor and prefer to have it with the dosa. This recipe goes to the event hosted by Ruth "Monthly Mingle- Sensational Sides"
Tomatoes - 2 (big, sliced thin and long)
Onions - 4 (medium sized, sliced thin and long)
Red chilli powder - 1 tsp(I prefer to use Kashmiri chilli powder)
Salt to taste
Sugar -1 tsp
Curry leaves 8-10
Cookig oil -2 tbsp
Mustard seeds(3/4 tsp) and curry leaves(6-8) for tempering
Take a pan and add in 1 1/2 tbsp of oil. Add the tomatoes, onions and salt. Saute till the tomatoes and onions turn soft. Add the red chilli powder and saute for half a minute. Now add the curry leaves and sugar and saute for a minute. Take out and let cool. Put in the blender and make a coarse paste out of it. Temper with mustard seeds and curry leaves and serve.