Chutneys hold a place of special importance in Indian cuisine. Rightly so, how boring it would be to eat roti and subzi or rice and dal without some accompaniment to make the meal more interesting! There are varied forms of chutneys typical to each region of the country and each one of them adds extra taste to whatever is cooked for the meal.
Basically, chutneys have one main ingredient and the others go to lend added flavour and taste. Among the several wet and dry chutneys or fruit and vegetable chutneys, let me explain a form of tomato chutney which gives a sour, spicy and sweetish punch to your lunch or dinner.
Tomato which can be considered both a fruit and a vegetable forms an inherent part of Indian cuisine. Tomato is endowed with several vitamins and minerals besides being a rich source of lycopene an anti-oxidant that is highly beneficial to the body.
Easy to prepare and great in taste, this form of tomato chutney becomes a good food accompaniment for your lunch as well as dinner. And the greatest plus point is that it is absolutely oil-less!
Ingredients for Indian tomato chutney
- 2 medium to largish sized tomatoes
- 2 tablespoon black raisins
- 3/4th tsp. ginger paste
- 5 tsp. garlic paste
- 1 tbsp. sugar
- 3/4th tsp. chilli powder
- Salt to taste
Procedure for Tomato Chutney
Deseed the black raisins.
Grind the black raisins, ginger and garlic together in a mixer.
Cut tomatoes into fine pieces.
Heat a kadai and cook tomatoes along with the above mixture on a slow flame.
Stir occasionally and when the water evaporates add in the sugar.
Keep it on the gas till the tomatoes are fully cooked.
Serve with paratha, roti or rice and dal.
Nice one Anjali!,👍
Nice, Thanks for sharing. I will definitely try this recipe.