Tomato Chutney Kerala

Method

1. 1

   Prepare tomatoes: Wash and roughly chop 3 large ripe tomatoes.

2. 2

   Roast chillies: Heat 1 tsp coconut oil. Fry 3-4 dried red chillies 1 minute until darker. Remove.

3. 3

   Cook tomatoes: In the same pan add 1 tsp more coconut oil. Add 6 sliced shallots and cook 4 minutes. Add chopped tomatoes and cook on medium heat 8-10 minutes until completely soft.

4. 4

   Add garlic: Add 3 garlic cloves and the fried chillies. Mix well. Cool 5 minutes.

5. 5

   Blend: Transfer to a blender with salt. Blend to a smooth paste. Add very little water only if needed.

6. 6

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

7. 7

   Add aromatics: Add 1 dried red chilli, 2 sprigs curry leaves and a pinch of asafoetida. Fry 20 seconds.

8. 8

   Pour tempering: Pour sizzling tempering over the blended chutney. Stir to combine.

9. 9

   Taste: Kerala tomato chutney uses coconut oil making it distinctly aromatic.

10. 10

    Serve: Serve with appam, dosa, idli or puttu.