As I have been told before, chutneys are an integral part of Indian cuisine and really can enhance the flavor of any Indian meal. Each region has its own specialties and the taste is fairly different from region to region and person to person. The tomato chutney that I have learned from my mom is slightly different version than what I have made today.
In Kansas city, we used to go to this south Indian restaurant called chili n spice. They served various types of chutneys with appetizers. My favorite was their tomato chutney. After tasting the yummy chutney at the restaurant, I have always been wanting to make it at home. After multiple attempts, I think I have figured it out! This chutney couldn’t get any better, it’s perfect! Its amazing how you can tweak different ingredients without recipe and still get the same amazing product.
This chutney can be served with any Indian food. It can be served with papad for appetizer. It can be served with idli-dosa or even stuffed parathas. This chutney is finger linking good! Please share if you end up making this side dish.
2 cups of chopped tomatoes
3-4 cloves of garlic
3-4 dry red chilies whole
1 tsp asafoetida (hing)
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp oil
2 tsp tamarind paste
2 tbsp of cashew nuts
1 small piece of ginger
1 tsp red chili powder
salt as per taste
Heat oil in a pan. Add mustard seeds, cumin seeds, whole red dry chilies, hing, ginger, garlic, cashews, green chilies and tamarind in the oil. After sauteing for 2-3 minutes, add diced tomatoes and salt until well cooked. Cook for 5 minutes until tomatoes are cooked well.
Remove from the pan from heat and let it cool down a bit. Grind the mixture slightly coarse. You can serve it warm with your meal!
P.S. You can skip the ginger if you don’t have it available. It still comes out great with garlic in it. You can adjust the tamarind as per your taste, it gives a nice tangy flavor to the chutney. I hope you like this chutney as much as I do!