Tomato chutney can be sweet. But this is the salted, spicy sour variety. This is a side dish and a condiment. But it can hold its own and can, if need be, replace a vegetable curry. It takes 30 minutes to prepare.
Tangy Tomato Chutney
The ingredients for half a dozen persons. The ingredients are few.
4 to 5 garlic carpels.
2 green chilly and coriander leaves.
2 table spoon mustard oil.
Salt to taste.
Make a small incision on the top of each tomato and put it in a pan with quarter cup of water. Cover and steam gently on low to medium heat for about 20 minutes. Stop when the water evaporates and the tomatoes are soft. Ensure that the steamed tomatoes are really dry. (You can gently push on the tomatoes to drain them. Continue on low heat so that the water evaporates.) Then peel them.
While the tomatoes are getting steamed, chop the garlic into very fine pieces. Roast the chillies and chop them into small pieces.
Then mash the peeled tomatoes. Add garlic, salt, chilly and mustard oil. Mix well. Garnish with chopped coriander leaves.
Tangy tomato chutney is ready to be served.