Tomato chutney, Chennai style.

Tomato chutney, Chennai style

This is something my aunt from Chennai makes every time she visits us in Pune. This chutney is cooked well until water from the tomatoes is evaporated, making it something that can last for 8-10 days when refrigerated.

For the chutney

Tomatoes 5-6 large

Red chillies 4

Black pepper corns 4 or 5

Garlic(optional) 2 cloves

Fenugreek seeds 4 or 5

Salt to taste

For the garnish (tadka)

Cooking oil 1/2 tbsp

Mustard seeds 1.5 tsp

Asafoetida 1 tsp

Deseed tomatoes and chop them roughly into large pieces. Red chillies should either be roasted for 3-4 minutes, or soaked in water for 20-25 minutes so they grind easily. Blend all ingredients in a food processor to form a smooth paste. Heat 2-3 tsp cooking oil in a pan and add the tomato mixture to it. You should have added the salt at some point before this. Cook on a low flame for 25-30 minutes without covering the pan. How long tomatoes need cooking depends upon the moisture content they have and the quantity of the chutney. 

The chutney needs babysitting and has to be stirred from time to time. Once the water evaporates oil begins separating from the tomatoes. Cook for 5 minutes after this point and then take it off the flame.

Heat half tbsp oil and add the mustard seeds first to it, followed by the asafoetida. You could optionally throw in a bit of turmeric powder in the oil. Blend this in with the chutney and allow to cool.

This goes very well with dosas, idlis, appams, parathas, bread etc.