Tomato Chutney

Today I was in need of a quick chutney and I had juicy tomatoes on hand. Everyone in the family loves tomatoes coked or raw so I decided to make this South Indian version of tomato chutney. To add flavor to the chutney the curry leaves are blended with the cooked tomato. This chutney is finger licking good.

You will need
2 tomatoes coarsely chopped
1/2 onion, chopped
1 serrano pepper, deseeded and minced
1 tsp. turmeric powder
7-8 curry leaves, divided
1 tsp. mustard seeds
1 dried red chili pepper
1/4 tsp. asafoetida
olive oil
salt to taste

Heat olive oil in a pan. Add 5 of the curry leaves, turmeric powder, a third of the red chili pepper and the onions. Saute for 5 minutes on medium heat. Next add the tomatoes and let them cook for 5 minutes.

Once the tomatoes are cooked add salt to taste and blend smooth in a blender. Transfer the chutney to a serving bowl. In a small clean pan heat olive oil and add mustard seeds. When the seeds crackle turn off the heat and add asafoetida, remaining curry leaves and red chili peppers. 


Pour over the top of the chutney and serve.


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