TOMATO CHUTNEY/THOKKU

Yields: 1-1½ cup

Ingredients 

Tomatoes: 10 nos(medium size)
Tamarind: playing marble size
Curry leaves: 10 leaves
Gingelly Oil: 5 tbsp
Mustard seeds: 1 tsp
Hing powder: 1 tsp
Turmeric powder: ½ tsp
Red chilli powder: 1 tbsp
Fenugreek powder: ½ tsp(dry roasted and powdered)
Jaggery powder: ¼ tsp(optional)
Salt: as required

Preparation

1. Pressure cook the tomatoes and tamarind with one whistle.
2. Cool, remove skin and grind into a fine paste.
3. Take a pan, add gingelly oil. Once hot add mustard seeds and allow it to crackle, add curry leaves, hing powder, turmeric powder, red chilli powder, fenugreek powder, mix and add tomato pulp.
4. Now add salt, jaggery, mix and allow to boil till it thickens and starts leaving the pan.
5. Once done, cool and transfer it to any dry container.
6. Can be had as a side dish with palak paratha, paneer paratha, rava pakoda, capsicum pakoda, rava dosa or any dosa/roti.

                                                                                                                                           

Notes

• If the chutney is properly cooked i.e. proper thickening process is done, then it can be stored for more than 10 days at room temperature. If refrigerated, it can be stored for upto a month, if at all there is any left.
• Gingelly oil tastes best for this recipe. However you can use any other oil of your choice.
• I have used normal tomato, if you are using country(naati) tomato then tamarind can be skipped as country tomatoes tend to be tangier.
• This chutney can be mixed with plain rice and instant tomato rice is ready for lunch box.
• It can also be mixed with curd, little salt, fresh coriander leaves and instant tomato raita is ready to relish.