Andhra-Style Tomato Chutney is a tangy and spicy condiment made with ripe tomatoes and a blend of flavorful spices. It pairs well with various South Indian dishes like dosas, idlis, and rice. Here's a recipe to prepare Andhra-Style Tomato Chutney:
Ingredients:
4 ripe tomatoes, chopped
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried red chilies
1 tablespoon urad dal (split black gram)
1 tablespoon chana dal (split Bengal gram)
1/4 teaspoon asafoetida (hing)
8-10 curry leaves
2 garlic cloves, minced
1-inch piece of ginger, grated
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
Instructions:
Heat oil in a pan or kadai over medium heat.
Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, urad dal, and chana dal. Sauté until the dals turn golden brown.
Add asafoetida, curry leaves, minced garlic, and grated ginger. Sauté for a minute until fragrant.
Add the chopped tomatoes to the pan along with red chili powder, turmeric powder, and salt. Mix well.
Cook the tomatoes until they turn soft and mushy, stirring occasionally. This will take about 8-10 minutes.
Once the tomatoes are cooked, remove the pan from heat and let the mixture cool down.
Transfer the cooled tomato mixture to a blender or food processor. Blend it to a smooth paste. You can adjust the consistency by adding a little water if desired.
Transfer the chutney back to the pan and heat it over low heat for a couple of minutes, stirring occasionally.
Remove from heat and let the chutney cool down before serving.
Serve the Andhra-Style Tomato Chutney as a side dish with dosas, idlis, or rice.
Enjoy the tangy and spicy flavors of Andhra-Style Tomato Chutney with your favorite South Indian dishes!
