|Tomato Chilli Chutney|
Ripe Tomatoes - 5
Big onion - 3 to 4 (big to medium) or
Small onions - 15 to 20
Dried red chilli - 10 ( less spicy variety)
Red chilli powder - 1/2 tsp. (I use Baba's chilli powder for its beautiful colour)
Salt - to taste
Mustard seeds - 1/4 tsp.
Asafoetida/hing - 1/8 tsp.
Curry leaves - few
Gingelly oil/nallennai - 2 tsp.
Slice onions (If using big ones), add 2 to 3 tsp. of water and cook in microwave for 2 minutes. This is to get rid of the raw onion flavor, if you don't mind the strong flavor you can skip this step.
(Alternatively you can fry all these items in a kadai with little oil, for 5 minutes , before grinding.)
Add everything together in a mixer and grind well.
Take oil in a kadai, after it gets heated, add mustard and hing. After it splutters add curry leaves and the ground chutney.
Let it cook in low heat for 8 to 10 minutes.
Finally, dribble Gingelly oil over the chutney. It adds nice flavor and taste to the chutney.
Spicy tomato chutney is ready to serve. It goes well with, Idly, Dosai, Aappam and Vellai Paniyaram.