Tomato Chutney

This is a recipe which I learnt from my Mother-in-law. When they had visited us, she saw some packets of readymade tomato chutneys that I had in the fridge. That is when she taught me how to make this and also made a big batch for me. This is a versatile chutney and has a very long shelf-life. From applying on breads, to having as sides with rotis/dosas/or just rice, it comes handy when you need it.

The procedure for making it is a little tiresome and you need to use your hand constantly when its being made, but if its so versatile, might as well take the pains one day and enjoy it later rite.

So, here goes..

Ingredients

Tomatoes, medium size - 5 ( I have used Roma Tomatoes)

Fenugreek/Methi seeds - 1/2 tsp

Curry leaves - 3-4

Salt - 1/2 tsp

Red Chilli powder - 1 tsp (or more). I have used the extra hot variety.

Turmeric powder - a pinch

Oil - 1 tbsp or more

Method

- Pressure cook the whole tomatoes for 1 whistle in the cooker with water only under the vessel and not with the tomatoes.

- Once pressure comes down and cool enough to handle, discard the skin from the tomatoes and blend them to make a fine puree.

- In a heavy pan, heat the oil, add the methi seeds and once lightly browned, add the curry leaves. Next pour the tomato puree and add the salt, red chilli powder and the turmeric powder. Now, you have to keep stirring the mixture, else it will keep spluttering around. Either keep stirring continuosly on medium heat or turn the heat to low, cover the pan lightly just so that steam can escape from the pan. Keep checking and stirring every few minutes to see the water content and to avoid sticking.

- Stir evenly till all the mositure content has gone, the oil starts separating and the mixture becomes dry and comes together as one.

- Turn off heat.

- Once completely cooled, you can transfer it to a container with lid and refrigerate for months.

- Without refrigerating, it will be be good at room temperature easily for 2 days.

Note :

- More oil is used usually to keep the contents good for a long time. However I have used 2 tsps. Also its important that there is no water content at the end when the chutney gets done, if you want to store it for long. Else keeping it a little liquidy with the water content works just fine.

- Please keep in mind that the whole mixture of 5 tomatoes will reduce and yield only about 1/4 cup of the chutney, so adjust the spices and salt accordingly if you do want to make a bigger batch.

This is my entry to SWC-Meals on wheels, hosted by Lakshmi of Taste Of Mysore. Thank you for hosting Lakshmi.

This is also my entry to the FIL - Tomato hosted by Sanghi of Sanghi's Food Delights. Thank you for hosting Sanghi.

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