Recipe by : Vijayalakshmi Murthy
- Tomatoes – 1/4 kg
- Imli (Tamarind) for pulp
- Red Chilli powder – 1 tbsp
- Dried Red Chillies – 2
- Rai (mustard seeds) – 1/2 tsp
- Hing (asafoetida) – 2 to 3 pinches or 1/4 tsp
- Roasted Methi seed (fenugreek seed) powder – 3/4 tsp
- Vegetable oil – 2 tbsp
- Kadi patta (curry leaves) – 5 to 10 leaves
- Haldi powder (Turmeric powder) – 1/2 tsp
- Garlic pods – 2 to 3
- Salt to taste
Apparatus Required : Mixer grinder
- Add 1 tsp of oil to a kadhai/pan and heat. Once heated cut the tomatoes (big pieces shall do, since they will be reduced) and add to the oil. Add the imli, salt and haldi and cook till done, without adding any water. The tomatoes give out sufficient water for it to cook.
- Let it cool and then grind coarsely.
- Take the same kadhai , heat it and add the remaining oil. Once hot ,, add the garlic pods and fry and then add mustard seeds, cut red chillies, hing,methi powder,kadi patta, chilli powder and some of the ground tomatoes.
- Cook for some time till all the water evaporates so that the chutney can last long.
This chutney can be stored outside of the fridge in a airtight container for about a week to 10 days.
Serving Suggestions :
To enjoy this chutney in the traditional Andhra style you can prepare some steamed rice and mix it nicely with 1 tbsp tomato chutney . Add some ghee and serve with Papad/Poppadom/Chips/Crisps. Suitable for lunch.