If you are ever in any South Indian restaurant, you will notice that they will offer you an abundance of chutneys. Each restaurant will be famous for its own twist on ginger, coconut, mango and so many other variations and options. Whenever such a range is available, I usually want to lick and taste them all, until I find one that I love. Then, I’ll stick with that for that particular restaurant – at least for that particular day. Across many such meals, I have discovered that my favourite at many places is tomato chutney, so of course I decided to make my own version at home too – and to share it with you.
This tomato chutney can be kept in your fridge for about a week, and it goes well with anything – from main staples like dosas and idlys to assorted savoury snacks.
One thing I also like to do is to spread this chutney on the dosa itself, and it makes for an amazing flavour combination, along with the sesame oil used to fry the dosa and the ghee used as a topping. The dish looks so pleasing to the eye, is so appetizing, and is also healthy. Whenever I prepare a tomato chutney-laden dosa, it reminds me once again of the colourful plates at restaurants. Those red, green and white chutneys really change your perspective on just how delicious nutritious food can also look.
This in turn reminds me of a friend of mine whom I have learnt a lot from. She lives alone in a beautiful home, and at every single meal – whether or not she has visitors – she takes care to set a table properly. She places the crockery out along with crisp linen napkins and silverware. When one lives alone, one often takes things for granted. But not so with my friend, who pays attention to her meal and enjoys it the old-school way. No TV switched on, no carelessness. She cooks every single meal afresh and makes it a point to make it a pleasure.
Watching how she has chosen to live inspires me. We often rush through processes rather than pausing and being present. Yet what a difference it makes, especially as we get older, to truly enjoy and experience each moment.
Stop. Sit down. Look at the wonderful plate in front of you. See what the colours and flavours add to your life. If you plan to prepare such a plate soon, be sure to add this vibrant tomato chutney to it. I’m sure you’ll see and feel the difference it makes to the tastebuds, and to the mind.
Tomato Chutney
(Yield: 1 cup)
1 onion
2 tomatoes
3 dried red chilies
4-5 cloves garlic
2 tablespoons oil
1 piece ginger
1 teaspoon urad dal
Salt to taste
Water as required, enough to grind to a paste (I used 3-4 tablespoons)
Juice of ½ lemon
Heat a pan and add the oil. Add the garlic and urad dal and sauté.
Add the onions and dry red chilies. Sauté until the onions becomes translucent then add the tomatoes. Then, add the salt. Cook until the tomatoes are tender and their colour changes.
Now, add the water. Once the concoction cools considerably, blend with the lemon juice.
Store in a fridge for up to a week, using as an accompaniment to any dish of your choice. Enjoy!
For another tomato recipe that has multipurpose qualities, do check out my tomato purée recipe too!
