Its been a few days of spring cleaning for me. I wait for this ritual after the winter lock-up that we go through for 4-5 months. Basically for spring cleaning, I clean the house room by room, from ceiling to floor and everything in between like windows, doors, vents etc. One such day I made an easy-on-me lunch with this green and red tomato chutney, dal and rice. This chutney can be eaten with rice or chapatis.
Ingredients
2 large green tomatoes chopped
2 large red tomotoes chopped
2 Tsp oil
1 Tsp mustard seeds
1/2 Tsp bengal gram
1/2 Tsp urad dal
1/4 Tsp methi seeds
Red chillies (to taste)
Few curry leaves
Pinch of asofeatida (hing)
Salt (to taste)
Ingredients
2 large green tomatoes chopped
2 large red tomotoes chopped
2 Tsp oil
1 Tsp mustard seeds
1/2 Tsp bengal gram
1/2 Tsp urad dal
1/4 Tsp methi seeds
Red chillies (to taste)
Few curry leaves
Pinch of asofeatida (hing)
Salt (to taste)
Procedure
Heat oil in a pan and add the mustard, urad dal, bengal gram, methi dana and red chillies. After the mustard sputters and the dals redden, add curry leaves and hing. Empty this seasoning mixture into a bowl and put a little oil in the same pan. Add the tomatoes and cook till they become mushy. Cool the cooked tomatoes and grind them. Water is not needed while grinding as the tomatoes will already be mushy. After the tomatoes are ground add the seasoning mixture and grind till they are coarsely ground. Add the salt and at this point you may want to taste to see if the chutney is tangy enough for you. The tanginess would depend on the tomatoes. If you want the chutney to have more tang add a small piece of tamarind grind it one last time. You can also use tamarind paste and add it to the tomato mixture while grinding.
This chutney can be made with all red or all green tomatoes. This is my contribution to Mahanadi Indira's JFI for Tomato hosted by RP of My Workshop.
