One of the Indian cookbooks that I really enjoyed leafing through in the recent past is Hari Nayak’s ‘My Indian Kitchen‘. It’s beautiful to look at and the recipes are very easy to follow too. I have already posted this quick and easy Avocado Raita recipe from the book.
This tomato chutney is also a very quick to make recipe and goes well with just about anything; rice, rotis, chips, bread etc. The freshly ground spices make this chutney taste so vibrant and tasty. A must try!!
- 2 Plum Tomatoes - chopped
- 1 Red Onion - small, finely chopped
- 2 cloves Garlic - finely chopped
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- ½ tsp Black Peppercorns
- 2 tsp Mustard seeds
- 5 - 6 Curry leaves
- 2 chilies Dry red
- ½ tsp chili powder Red
- 2 tbsp Tomato Paste
- 2 tbsp Vinegar - (Red wine or white can be used)
- to taste Salt
- Grind coriander seeds, cumin and peppercorns to a fine powder.
- Heat 3tbsp oil in a saucepan over medium heat, add the mustard seeds, curry leaves and dry red chili. Once the seeds start to splutter, add the garlic and onion. Cook for 2-3 minutes.
- Add the ground spices, red chili powder and salt. Cook for another 2 minutes.
- Next add the chopped tomato, tomato paste, vinegar and ½cup of water. Reduce the heat to low and cook, stirring occasionally, about 10-15 minutes.
- Chutney is ready when it becomes thick and fragrant and is reduced to about 1 cup. Serve hot or cold.