Tomato Chutney 2


1 1/2 kg tomatoes, wash, dry and slice

large lemon sized tamarind (use if the tomatoes lack tang)

2 tbsps red chilli pwd (adjust)

1 tsp methi pwd

1 1/2 – 2 tbsps salt (adjust)

2-3 tbsps oil

For tempering/poppu/tadka:

1 tsp mustard seeds

pinch of methi seeds

15 fresh curry leaves

3-4 dry red chillis

15 cloves garlic, slightly crushed

2 tbsps oil

1 Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.
2 Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.
3 Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.
3 In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.
4 Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. 


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