Recipe for Tomato Ginger Chutney

Tomato-Ginger Chutney is a flavoursome chutney in which the tanginess of tomatoes and tamarind, the sweetness of jaggery and the peppery spiciness of ginger come together to make a delicious chutney.

It can be prepared in 15-20 minutes and pairs well with most south Indian Breakfasts.

So, let us start with the recipe:

Ingredients needed for Tomato Ginger Chutney:

• 1 tbsp Oil
• 1 tbsp Urad Dal ( Black Gram without Skin)
• 1½ tbsp Chopped Ginger
• 3 Green Chillies; Chopped
• 4 Medium Sized Tomatoes; Chopped
• Salt; to taste
• 1 Small piece of Jaggery
• 1 tsp Tamarind Pulp

Ingredients needed for Tempering:

• 1 tsp Gingelly Oil
• ¼ tsp Asafoetida
• 8-10 Curry Leaves
• ¾ tsp Mustard Seeds

Method to make Tomato Ginger Chutney:

• Heat oil in a pan. Add Urad Dal ( Black gram without skin) and ginger. Fry on medium heat till the lentils turn golden brown.
  
  
  
• Add green chillies. Fry for another 15-20 seconds on medium heat.
  
  
  
• Add tomatoes. Add salt and jaggery. Cover and cook till the tomatoes become mushy.
  
  
  
• Add tamarind pulp.
  
  
  
• Turn off the heat and let it cool. When cooled, grind it to a fine paste. Then transfer the chutney to a serving bowl.
• Prepare the tempering by heating oil in a pan. Add asafoetida, curry leaves and mustard seeds.
  
  
  
• When the mustard seeds start crackling, put this on the prepared chutney.
  
  

Recently, when I made this chutney, I paired it with Pesarattu.

Check out other chutney recipes here.

There are many more recipes on my ‘My Kitchen‘ page. Check them out too.

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